Recipe: Ribeye Steak
Let’s talk about – STEAKS. There are many different varieties of steaks from a range of prices. If that is so, what is the difference?
If we are to define steak, it means “a slice of meat cut from the fleshy part of a beef carcass”. Steaks are cut across the muscle fibres of prime parts of a cow which may or may not include bones. Usually, beef steaks come from the top parts of the cow which are less involved in movement and contains plenty of connective tissues. This results in a more tender steak and is easily cooked.
In descending order of its price, the most expensive would be tenderloin, New York strip, Porterhouse or T-bone and ribeye. These steaks are pricey as the marbling in the muscle are vast and when cooked, the steaks are tender and flavourful. You could always grab your favourite parts of steak from a nearby butcher and try it out at home. It is often easier than you think, to cook a ribeye steak.
Servings: 2 steaks
Preparation Time: 9 hours
Cooking Time: Depends on how done or cooked you want the steak to be
- 2 pieces of bone-in or boneless ribeye steak, about 2 cm thick
- Salt and pepper to taste
- 1 tablespoon of unsalted butter
- 1 tablespoon of olive oil
- 1 sprig of thyme
- Chopped rosemary leaves (optional)
- At least 8 hours before cooking, dry the steaks by patting with a kitchen towel. Then, season the ribeye steaks with adequate salt and pepper and sprinkle on some rosemary leaves (optional).
- Cover and set aside for refrigeration. Allow the ribeye steaks to rest at room temperature for 30 minutes before cooking.
- Over medium heat, add olive oil and butter to a skillet. Allow the butter to melt completely with a sprig of thyme. Ensure that your skillet is well coated with grease.
- Add the ribeye steak to the butter and olive oil and sear the steak until the bottom is brown and caramelised. Turn the ribeye steak over to the other side and cook, basting continuously with the butter and oil from skillet until this side of the ribeye steak is also brown and caramelised. Cook for another few minutes based on your preferred doneness.
- Next, remove the ribeye steak from the skillet and allow it to rest on a carving board for 5 minutes. Slice the steak and plate for serving.