Ribeye steak

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Rib-eye steak, a culinary delight often referred to as Scottish tenderloin, is cherished by steak lovers worldwide. This cut of beef comes from the Longissimus Dorsi muscle, known for its tender texture due to minimal exertion. What truly sets rib-eye apart is its exquisite marbling, including a signature “eye” of fat at its center. When cooked, this marbling melts into the meat, infusing it with a rich, beefy flavor and a succulent, juicy texture.

Rib-eye steaks are sourced from the sixth to the twelfth ribs of a cow. The part of the rib it comes from influences how it should be cooked. The center cut, commonly found in supermarkets, boasts a good amount of marbling and some fat cap. The steak can also come from either end: the short loin or the chuck. The short loin end has less fat and marbling, ideal for those who prefer leaner meat. In contrast, the chuck end is richly marbled and carries most of the fat cap. For the ultimate flavor experience, request steaks from the chuck end at your local butcher.

Why You’ll Love This Recipe

This rib-eye steak recipe is a celebration of simplicity and flavor. You’ll love how the marbling melts into the meat, delivering a tender, juicy steak with each bite. The addition of butter, thyme, and garlic enhances the steak’s natural flavors, making it a restaurant-quality dish you can easily prepare at home.

Kitchen Equipment You’ll Need

• A large frying pan or skillet
• Tongs
• A meat thermometer (optional but recommended)
• A small saucepan (if using two pans for cooking multiple steaks)

Ingredients

• 1 rib-eye steak
• Sea salt flakes
• Freshly ground black pepper
• 50 g butter
• 2 sprigs of thyme
• 1 clove of garlic, crushed with its skin

Step-by-Step Instructions

1. Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
2. Generously season the steak with salt and pepper on both sides, sprinkling from a height for even coverage.
3. Heat a frying pan over medium-high heat. Ensure your pan is large enough for the steak to fit comfortably. If cooking multiple steaks, use two pans.
4. Add the steak to the pan and cook for 2 to 3 minutes on each side for medium-rare, adjusting for thickness and desired doneness. A 3 cm thick steak should cook through in about 5 minutes. Use a meat thermometer to check the internal temperature: 50°C for rare, 60°C for medium, and 70°C for well done.
5. After flipping the steak for the first time, add butter, thyme, and garlic to the pan. Baste the steak for one minute by tilting the pan and spooning the melted butter over the steak.
6. Remove the steak from the pan and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.
7. Slice the steak against the grain, season if needed, and serve with your choice of sides and sauce.

Tips for Success

• Letting the steak reach room temperature before cooking is crucial for even doneness.
• Basting the steak with butter adds richness and enhances its natural flavors.
• Resting the steak after cooking is essential to retain its juices.

Additional Tips and Variations

For a different flavor profile, try adding rosemary instead of thyme or a splash of red wine to the butter for basting. You can also finish the steak with a squeeze of lemon juice for a hint of acidity that balances the richness.

Nutritional Highlights (Per Serving)

While nutritional values can vary, a typical serving of rib-eye steak is high in protein and fat, providing a rich source of iron and vitamin B12. Opt for moderate portions as part of a balanced diet.

Frequently Asked Questions (FAQ)

Q: Can I cook rib-eye steak on a grill?

A: Yes, grilling is an excellent method for cooking rib-eye, imparting a smoky flavor. Follow similar cooking times and ensure the grill is preheated.

Q: How can I tell when the steak is done?

A: A meat thermometer is the most reliable method. For a visual cue, press the center of the steak: it should feel soft for rare, slightly firmer for medium, and firm for well done.

Conclusion

There you have it—an easy yet exquisite rib-eye steak recipe that promises to delight your taste buds. We encourage you to try this recipe and experience the melt-in-your-mouth goodness. If you do, we’d love to hear about your culinary adventure in the comments below. Bon appétit!

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