Cast-Iron Independence Day Ribeye with Sorghum-Umami Basting Butter

Instructions

1. 1

   First things first. Pat your 2 (1.5-lb) thick-cut bone-in ribeye steaks completely dry with paper towels. Season them aggressively on all sides with 1 tbsp kosher salt and 1 tbsp coarse black pepper. Let them hang out on the counter at room temperature. This dry-brining step is non-negotiable for a proper crust.

   30 min

   Tip: Getting the chill off the meat helps it cook evenly, while the salt draws out moisture that then reabsorbs, seasoning the meat all the way through.

2. 2

   While the meat comes up to temperature, let's build our secret weapon. In a small bowl, thoroughly mash 6 tbsp unsalted butter with 1 tbsp sorghum syrup, 1 tsp fish sauce, 1 clove garlic (grated), and 0.5 tsp smoked paprika. This combination of my grandmother's favorite sweetener and my favorite modern umami bomb is pure magic.

   5 min

   Tip: Make sure your butter is fully softened so the liquid ingredients incorporate without splitting.

3. 3

   Set your favorite heavy cast-iron skillet over medium-high heat. Let it preheat until it's just starting to whisper smoke. You want it screaming hot to replicate the aggressive sear of a backyard charcoal grill.

   5 min

   Tip: A properly heated cast iron is the difference between a grey, steamed steak and a beautifully crusted, steakhouse-quality ribeye.

4. 4

   Swirl 1 tbsp grapeseed oil into the hot skillet. Lay the steaks in, dropping them gently away from you so the hot oil doesn't splash. Press down gently on the center of the steaks to ensure good pan contact. Let them sear undisturbed until a gorgeous, dark mahogany crust forms, about 4 to 5 minutes.

   5 min

   Tip: Do not touch them or peek underneath too early! Let the cast iron do the heavy lifting.

5. 5

   Flip those beauties. Immediately turn the heat down to medium to prevent our butter from scorching. Toss in your prepared sorghum-umami butter, 3 sprigs fresh thyme, and 2 whole garlic cloves (smashed). As the butter melts and foams, tilt the skillet slightly toward you and use a large spoon to continuously bathe the top of the steaks in the hot, aromatic butter.

   5 min

   Tip: Basting cooks the top of the steak gently while infusing the meat with thyme, roasted garlic, and the caramel notes of the sorghum.

6. 6

   Pull the steaks at an internal temperature of 120°F to 125°F for a perfect medium-rare. Transfer them to a wooden cutting board, pour those rich, deeply flavored pan drippings right over the top, and let them rest. I know it's hard, but give them a full 10 minutes before you even think about picking up a knife. Slice against the grain and serve.

   10 min

   Tip: Carry-over cooking will raise the internal temperature another 5-10 degrees as it rests. The rest allows the muscle fibers to relax and retain all those glorious juices.