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1
For the caper sauce: In a small pan, heat butter; add garlic, lemon zest, lemon juice and capers. Stirring continuously, simmer over low heat for 30 seconds and add the parsley. Remove from heat.
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2
For the steaks: Take your steak out of the refrigerator an hour before you want to start cooking it. It is always best to cook meat from or near room temperature. This will help the meat cook consistently across the interior by reducing the amount of time that it takes to cook the meat. If your meat needs to be trimmed or cut into smaller pieces, do that now. I chose to leave my steaks the way they are.
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3
It is best to not go too crazy choosing the seasoning for your rib eye. This cut of beef is very tender, and it would best to keep the seasoning limited to the following: good sea salt, fresh cracked black pepper, and a little high-temperature oil. Rub the steaks with salt and pepper first, followed by a thin layer of the oil.
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4
Heat up a heavy-bottomed frying pan on medium heat. Melt a tablespoon of butter in the pan and wait until the butter foam subsides before laying your steak down in the very center of the pan. Don't cover the pan or move the steak for at least 4 minutes. When you begin to see the sides of the steak getting brown, pick up the steak and look at the bottom. If it is dark brown, flip it over.
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5
The second side will take another five minutes to brown. The steak to the right was 11/2 inches thick and needed 4 minutes more per side before it was medium rare. So, depending on how thick your steaks are, you may need to cook them longer. Use a digital thermometer to test the internal temperature of the steaks. For rare meat, 120-125 degrees F, medium is 140-150 degrees, and well done is around 160-170 degrees.
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6
Pour the caper sauce over the steak and serve. Perhaps with thick cut chip and peas?
