>>65613615Bro it's the year of our lord 2023.99. If you don't know how to cook something, look it up.
Traditionally you do up a proper beef steak, like a ribeye t-bone, by rubbing both sides with a simple seasoning (generous amounts of salt and some pepper to taste are good enough, but herbs can be added based on preference). Then you cook it in a pan on high heat, searing each sides for only a short period. Once both sides are seared, you remove it from the heat and place it in an oven on a lower temperature to cook to your preferred done-ness.
Technically, it can be served as soon as its seared, but different people prefer the insides to be cooked to different levels based on how juicy they want it and what texture they prefer.
The last on the rub isn't for flavour but carmalization. It draws juices to the surface where the searing will cook them, forming a crust that seals the rest of the juice in. It both creates a tasty outside and helps prevent the meat from drying out while cooking, preserving its tenderness.
