Ribeye steak

Ribeye Steak Mastery

Introduction
The allure of a perfectly cooked ribeye steak is undeniable, promising a delightful blend of flavors and textures that make any dinner feel like a special occasion. This recipe takes you through a meticulously crafted process to ensure your ribeye steak is succulent, flavorful, and cooked to your precise liking.

Whether you’re looking to impress guests or simply treat yourself to a gourmet meal, mastering the ribeye steak is an essential skill for any culinary enthusiast.

Ribeye steak stands out for its rich marbling and tender texture, making it a favorite among steak lovers. The key to unlocking its full potential lies in the preparation and cooking methods that enhance its natural flavors. From seasoning to serving, each step is crucial in achieving that restaurant-quality result at home.

Preparation Time: 40 minutes
Servings: 1

Ingredients:

  • 1 rib-eye steak
  • Flaky sea salt
  • Freshly ground black pepper
  • 50g of butter
  • 2 sprigs of thyme
  • 1 garlic clove, bashed with the skin left on

Instructions:

  1. Temperature Equalizing: Begin by removing the steak from the fridge at least half an hour before cooking. This allows the steak to come to room temperature, ensuring a more even cook throughout.
  2. Season Generously: Season the steak liberally with salt and pepper. Apply the seasoning from a height to ensure an even coverage on both sides of the steak.
  3. Heat the Pan: Preheat your frying pan until it’s smoking hot. If you are cooking two steaks, ensure your pan is large enough to accommodate both with plenty of room. If not, opt for using two pans and heat them simultaneously.
  4. Cooking the Steak: Place the steak in the pan and cook over medium-high heat for 2–3 minutes on each side, depending on the steak’s thickness and your preference for doneness. As a rough guide, a 3cm-thick steak should be medium-rare after about 5 minutes of cooking. Utilize a meat thermometer to check for doneness—50°C for rare, 60°C for medium, and 70°C for well-done.
  5. Butter Basting: After flipping the steak, add butter along with thyme and garlic to the pan. Tilt the pan towards you so the butter pools at the bottom, and then spoon the melted butter over the steak repeatedly for about a minute. This basting process adds flavor and aids in creating a beautifully caramelized crust.
  6. Rest Before Serving: Remove the steak from the pan and let it rest for 5 minutes. Resting allows the meat fibers, which tighten during cooking, to relax and reabsorb their juices, ensuring the steak remains juicy and flavorful when carved.
  7. Carving and Serving: Slice the steak across the grain, season lightly again if desired, and serve with your choice of sides and sauces.

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