Koby's "Black" Ribeye

Now, some of you may say a steak is a steak. But I disagree. Now at home you may not have the tools of a professional kitchen so making the "perfect" steak  can be a challenge. This recipe will help. 

Here's what you'll need 

32 oz bone in ribeye (the higher grade the meat the better)

Extra coarse Black lava salt

Coarsely cracked black pepper

Butter

Electric probe food thermometer 

Baking sheet 

Cast iron skillet

Preheat oven to 350•

Mix the salt and pepper and coat ribeye. I make sure I put extra on the fat cap of the meat. The salty fatty bites are my favorite. Insert thermometer into center of steak. Place on baking sheet in the oven until the thermometer reads 120•. 120 degrees is very rare but we're not done with the steak yet. When you see the steak getting close heat the cast iron skillet on medium high. Butter the skillet and sear the steak on each side for about a minute and a half. Let the steak rest for a few minutes and it should be a perfect medium rare. 

  I top the steak with cipollini onions and mushrooms that are sautéed in garlic butter. But you can serve however you enjoy it. For me, it is best served with a nice glass of whiskey.