Classic Method of Cooking Steak
Don't know how to cook our steaks? Here's one way!
USDA Prime Ribeye: https://www.meatyousoon.com/collections/beef/products/1kg-usa-prime-ribeye-chilled
The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work, giving it a lovely tender texture. What makes it really stand out, however, is all the wonderful marbled fat running through the meat (including an ‘eye’ of fat in the middle, hence the steak’s name), which when cooked melts and renders into the steak. This provides extra beefy flavour and a juicy, moist and tender texture.
A rib-eye steak can come anywhere from the sixth to the twelfth rib, and which end it comes from should dictate how it should be cooked. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). It contains some of the fat cap along with a nice amount of marbling.
How to cook that perfect ribeye steak??
This is the classical method of cooking steak and the best way to learn how you like your steak cooked. Unlike leaner steaks such as fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat.
- 1 rib-eye steak
- 50g butter
- 2 sprigs of thyme
- 1 garlic clove, bashed with skin on
1. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature.
2. Season the steak generously. Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage.
3. Make sure your frying pan is hot. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak).
4. After flipping the steak for the first time, add the butter with the thyme and garlic and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly
5. Remove the steak from the pan and leave to rest for 5 minutes. Resting time allows the steak to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices when slicing.
6. Slice the steak across the grain, season and serve up with your choice of sides and sauce.
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Credits: Great British Chefs