In today's quick tip, Chef Craig from New Haven shows Tina Redwine the secret to cooking a delicious ribeye steak.

Remove steak from refrigerator and remove from packaging. Season with salt and pepper (liberally) immediately after opening, this will draw out amino acids that will caramelize when you sear the steak! Let stand for approximately 30 minutes.

Preheat a cast iron skillet until smoking, about 4 minutes on high. Before cooking, rub your steak in the duck fat. It is important you do this after you season the steak because salt is not fat soluble. Place the steaks (can do one at a time if you have a smaller pan) into the skillet with no extra fat. Be sure to turn your fan on - it will get smoky in all the good ways!

Sear the steaks about 2 minutes per side until nice and caramelized. Remove from the cast iron skillet on to a baking tray and see below for the desired temperature.

The most important part of this process is to rest your steak on a cutting board for no less than 5 minutes before slicing into!