The Puddin' Perfect Cast Iron Ribeye The key to cooking a great steak is buying the right kind of steak. Make sure that you choose a steak that has a good fat to muscle ratio. You should be able to see plenty of fat marbled throughout the meat; not just red muscle. The fat provides the tenderness and juiciness that makes a great steak, well, great! The three most important factors to remember when making a steak are a good cut of steak with plenty of marbling, a very hot cast iron skillet and a nice finishing pan sauce. Your shopping list: 2 Ribeye steaks (8oz) ½ small red onion 1 cup mushrooms, sliced 2 tbsp roasted garlic 3 whole peppers (optional) Fresh rosemary 1/4 cup red wine Olive Oil Salt Brush both sides of steak with oil and sprinkle with salt. In a hot cast iron skillet, add rosemary sprig, peppers and steak and cook steak for 3 minutes on both sides. Remove steak and peppers and allow meat to rest for 5 minutes. In the same pan, add a tablespoon of oil, roasted garlic, mushrooms and onions and saute until soft. Add red wine and cook for 1-2 minutes or until sauce is bubbling. Spoon pan sauce on top of steak and serve!

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