Ribeye steak

Rib Eye, sometimes called Scottish Tenderloin or Rib Eye, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which stretches along the spine and does not overextend, giving it a nice, fluffy texture. This gives an additional beefy flavor and a pleasant moisturizing texture.

The main rib can come from the sixth to the twelfth rib, and the end from which it comes should dictate how it is cooked. The centerpiece is the most common (and often what you’ll find when purchasing a prime rib at a supermarket). Contains some fat covering and a good amount of marble. Then we have two ends: the short loin and the chuck chuck.

 

The short end has little or no fat and is less marbled, and it is more suitable for people who prefer less fatty meats. On the other hand, the tip of the envelope is more marble and has most of the cover. To get the best flavor out of the prime rib, have the butcher cut the steak from the end of the chuck.

Ribeye steak

Ingredients :

• 1 rib steak

• sea salt flakes

• Freshly ground black pepper

• 50 gm butter

• 2 sprigs of thyme

• 1 clove garlic, mashed with peel

Instructions :

1. Take the steak out of the fridge at least half an hour before you cook it, so it reaches room temperature. This is an important step to ensure that the steaks cook evenly.
2. When you’re ready to cook, season the steak generously. Sprinkle plenty of salt and pepper on both sides and apply to the face for even coverage.
3. Heat a frying pan. If you’re cooking two steaks, make sure the pan is large enough to fit the slices comfortably.,
4. Utlize 2 pans & heat them simultaneously. Adding steaks to skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on thickness and degree required). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rareness, 60°C for medium and 70°C for fine cooking.
5. After flipping the steak for the first time, add the butter, thyme, and garlic, and stir for 1 minute. To do this, tilt the pan toward you so that the butter collects at the bottom of the pan, then repeatedly pour the butter over the steak.
6. Remove the steak from the skillet and let it rest for 5 minutes. Don’t be tempted to skip this step, it’s esentiel. Pending cooking process, meat particles stick jointly, so if you cutting steak directly after cooking, all the juices on the board will run out. The resting time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when chopping.
7. Slice the steak, season and serve with your choice of side dishes and sauce.

Enjoy!!