Ribeye steak is one of the most famous, popular and ordered in the world. It is also the most recognizable as it has large blotches of fat in the middle. In many countries it is called differently. In America, of course, it is "ribeye", but in France it is usually called "entrecote". Such meat is not cheap, so we will try to cook it as correctly as possible, while it is quite simple, we are not a chef.
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Ingredients:
Ribeye steak - 800 g
Coarse sea salt - 3 pinches
Ground pepper - to taste
How to cook:
So let's start with the most important thing. Before you start cooking your steak, be sure to take it out of the refrigerator a couple of hours beforehand. The meat must be at room temperature. If the steak is vacuum packed, cut it open, it will be nice if it "breathes".
Then the meat must be dried with paper towels. Do not skimp on them, the ribeye must be completely dry. Don't forget the top, bottom and ends - this is important!
When you are absolutely sure that the meat has reached room temperature, only now cut it into portions. Naturally, it is cut exclusively across the grain. It is highly desirable that the thickness of one piece is about 2 centimeters.
Heat the frying pan to a white haze. Place the pieces of meat alternately on a completely dry surface. Put each next steak 30 seconds after the previous one, since the piece laid before this lowers the temperature of the pan, and we need a golden brown crust.
Cook the meat for 3 minutes on each side. The easiest way to do this is to set a timer on the oven.
After a while, fry the steaks for another two minutes on each side. The degree of roasting in this case will be "medium rare".
It makes no sense to fry such steaks until they are completely fried, but if you do not like the pink meat inside, then fry for 8 minutes on each side to the degree of "well done".
Next, I'll tell you the secret that I saw in the Middle Eastern cuisine. While the steaks are frying, put the charcoal for the kebab right on the burner, let it burn all the time. When it's well burnt, fold the foil into a convenient shape. Next, put a hot coal in it, put this "structure" on the meat. Turn off the stove, cover the pan with a lid, leave for 5 minutes. During this time, the meat will "rest" and be saturated with smoke.
The steaks are likely to be juiced under the lid. It can be used as a topping for a side dish.
Rib eye steak is served with mashed potatoes. Salt and pepper such meat right before serving, preferably with coarse sea or pink salt.
A "rested" ribeye steak when cut inside will have a pink layer, soft and juicy. This is a real treat!
Enjoy!
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