Nicku Ribeye with Soy Shoyu Butter

Cast-iron ribeye cooked to medium-rare and finished with melted soy shoyu butter. Simple technique, big flavor.

Servings: 2 Time: ~25 min (1 hr tempering + 10 min cook + 6-8 min rest)

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Ingredients

• 1 large ribeye steak
• Kosher salt, if steak is not already seasoned
• Black pepper, optional
• 1 tablespoon neutral oil, such as avocado, canola, grapeseed, or vegetable oil
• Soy shoyu butter from the butcher

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Method

Take the steak out of the fridge 1 hour before cooking.

Pat it very dry with paper towels.

If the butcher already seasoned it, do not add more salt. If it is not seasoned, season all over with kosher salt and black pepper.

Heat cast iron over medium-high heat for 5-8 minutes.

Add 1 tablespoon neutral oil.

When the oil shimmers, add steak.

Cook using the butcher timing:

• 3 minutes first side
• Flip
• 3 minutes second side
• Flip
• 2 minutes first side again
• Flip
• 2 minutes second side again

Check temperature in the thickest part.

For medium-rare, pull at 125-128°F, ideally around 127°F.

Move steak to a cutting board.

Rest for at least 4 minutes, ideally 6-8 minutes for a thick ribeye.

Do not baste with the soy shoyu butter in the pan. Instead, finish with it after cooking:

1. Let steak rest plain for the first few minutes.
2. Add a spoonful/pat of shoyu butter on top while the steak is hot.
3. Let it melt.
4. Slice steak.
5. Spoon melted butter and steak juices over the slices.