2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Rib eye steak is considered one of the most delicious and exquisite meat dishes. In addition, this product is extremely easy to prepare, and therefore is always ready to please even the most demanding gourmet. Yes, and it is very easy to cook it.
Rib eye steak: how to choose the meat?
In fact, this steak is on the list of so-called premium cuts. The name of the dish itself comes from two English words - "eye", which means "eye" and "rib", or "rib". If translated into Russian, then ribeye means “meat eye”, “edge on the rib.”
For cooking, a cut is used, which is located on the front of the carcass and occupies the space from 5 to 12 ribs - in profile it looks like a rounded “eye on the rib”. This is really the highest quality and "marbled" piece of beef. That is why the Ribeye steak is so popular among connoisseurs of meat dishes.
As you can see, to prepare a really tasty dish, you need to choose a good piece of meat. Of course, marbled beef with fatty layers is needed here - this is the only way a fried steak will turn outsoft and juicy. Make sure the meat is fresh.
Rib eye steak: how to prepare the meat?
Of course, in order for the meat to turn out really tasty, it is necessary to marinate it correctly. It is recommended to use dry breading here, for the preparation of which you will need the following spices:
- s alt;
- dried garlic;
- black pepper;
- chili;
- paprika.
Mix all ingredients thoroughly. Thoroughly rub the steak with the resulting dry mixture. Now wrap the meat tightly in cling film and leave in the refrigerator for several hours. You can be sure that after such cooking your dish will turn out really tasty and fragrant.
By the way, "Ribeye" is a very unpretentious steak. If you don't have the time or inclination to use a spice blend, simply s alt the meat well and sprinkle it with black pepper.
Cooking steak
Cooking this dish is very simple, because it is really versatile. The meat can be grilled on charcoal, barbecue or skillet (preferably a cast-iron skillet with a thick bottom). Take the steak out of the refrigerator about thirty minutes before cooking - let it warm up to room temperature.
Now heat the pan to maximum temperature. First, the meat must be fried over high heat, turning approximately every 1-2 minutes. After the piece is reddened,turn down the heat and cook until fully cooked. In the classic version, the ribeye steak is a large, juicy piece of medium-rare beef. But here it is already a matter of taste - meat can be fried more or less.
After the beef is cooked through, put it on a plate. Top with a small piece of butter and a little rosemary (to taste) Cover the steak with a lid or foil and let sit for 10 minutes. Only then can the meat be cut.
This dish is very popular and is on the menu of every high-end restaurant. But since it is very easy to cook, the Ribeye steak can be a wonderful decoration for your holiday table. It can also be cooked outdoors, as the coals will make the meat more flavorful.
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