Rib Eye Steak

Ribeye 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 flavors of the meat.

The ribeye 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 flavor. Many butchers consider the marbling of the ribeye steak to be nature’s very own butter.

Why is Medium Rare the most sought-after level of doneness?

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

Cook the Rib-eye steak: 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.

Rest the steak: 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?

Consider Roasted vegetables. Mashed potatoes. Crispy green salad, Garlic bread or French baguette.

Expert tips for Rib Eye Steak

You can marinate your rib-eye steak for a few hours. When cooking it on your skillet, make sure that your steak is at room temperature and cook on high heat. Butter elevates the flavour, so try using it where possible. Rosemary works beautifully with the steak’s flavour.