Gonna cook up some rib eye cap myself for brekky so the steps pretty much go:
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Pre-heat pan to max
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Pat dry steak’s surfaces. Rub or press in if applicable. Season well. Light coating of oil.
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Slightly Press steak onto pans surfaces to maximise contact area.
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Set your timer. My piece was a bit under 2 inches thicc so 3mins blast a side to form a crust and a bit of flavourful textured char
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Turn down heat to medium. Throw in butter/garlic/rosemary/thyme 2-3 mins basting depending on desires doneness
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Rest for 2-3mins