Rib Eye Steak

Rib eye steak! Few dishes rival the taste and satisfaction of indulging in a medium-rare ribeye steak. Perfectly cooked with rich marbling, ribeye steak is one of the gold standards for steak enthusiasts around the world. The medium-rare level of doneness brings out the incredible flavours of the meat.

The rib eye steak is a tender cut of meat from the rib section of the cow. The upper rib cage of the cow experiences little movement, and it is due to this fact that the ribeye meat is juicy and full of flavour. Many butchers consider the marbling of the ribeye steak to be nature’s very own butter.

Why is medium-rare rib eye highly favoured?

Medium-rare ribeye steak is considered extra juicy. It has bold, beefy, rich flavours and a tender, buttery, and soft texture. The interior of the steak remains pink, while the outside has a caramelized crust.

Ingredients

Rib Eye Steak, Salt & Pepper, Cooking oil and butter.

Rib eye steak is a flavourful cut of beef considered the premier choice in the culinary world. It has a juicy texture with ribbons of fat that melt during the cooking process. The fat adds depth and unparalleled flavour to the beef. Rib eye steak comes from the rib section of the cow. To ensure the best flavour, bring the steak to room temperature.

Use salt and pepper to season the rib-eye steak. Freshly ground black pepper adds a subtle kick and complexity to the steak. Using minimal ingredients allows the meat to take centre stage. Combining the cooking oil and butter adds flavour to the steak and creates the perfect sear. Fresh herbs like thyme, rosemary, and garlic cloves ensure the rib-eye steak tastes delicious.

Instructions

Preheat a pan with olive oil and butter on the highest heat. Set the timer to two minutes and twenty-five seconds. Sprinkle the rib-eye steak with salt and pepper. When the butter starts to sizzle, add the rib-eye steak. Start the timer after the time has completed. Flip the rib-eye steak over, start the timer again, and set it to two minutes and twenty-five seconds. Remove from the pan and set aside.

After this period, remove the ribeye steak from the pan and let it rest on a plate for five minutes. Slice the steak and enjoy it with your favourite side or salad. Letting the ribeye steak rest allows the juices to redistribute and settle within the steak.

Cutting the steak immediately will create a flood of juices. Cutting the steak too quickly will result in a dry steak that is not very juicy. Aim to rest the steak for ten minutes. Cover the steak with a foil or a microwave lid to insulate the heat.

What to Serve with Rib Eye Steak?

Ribeye steak is a flavourful dish that pairs wonderfully with many dishes, such as roasted vegetables such as Asparagus, Brussels sprouts, and Green beans. Creamy mashed potatoes will also add to the richness of the rib eye. Roasted Vegetables topped with butter, chives, and cheese will enhance the flavours of the rib eye steak.

How to Store Rib Eye Steak?

Store in an airtight container in the fridge for two to four days. Reheat on the stove-top. You can also freeze the rib eye steak. This type of meat is also perfect for meal-prepping and making in large amounts. The meat has a tendency to retain its flavour throughout the week.

Expert tips for Rib Eye Steak

A perfect ribeye steak is all about selecting the right piece of meat, using the proper techniques and the correct seasoning. It is important to choose high-quality beef with good marbling. If the steak has been in the freezer, remove it for 30-45 minutes before cooking it on the grill.

Seasoning is optional; great blends include onion powder, garlic powder, or your favourite steak rub. A high-temperature preheated pan will produce a nice sear on the steak. A meat thermometer can help to establish if the correct internal temperature has been reached. A great deal of flavour can be achieved through basting the rib-eye steak with butter, a minimal amount of salt, black pepper, rosemary, and thyme is necessary. When it comes to Rib-eye steak, it is important for the natural flavours to shine through.

This is quite a juicy steak, it does not need an excessive amount of spice or seasoning. It is essential to rest the steak before slicing it. This will allow the juice to redistribute throughout the meat. Slicing against the grain will also ensure the steak is juicy and soft.