Rib eye steak is considered one of the most delicious and delicious meat dishes. In addition, this product is extremely easy to prepare, and therefore always ready to please even the most demanding gourmet. And cooking it is very simple.
Rib eye steak: how to choose 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 "meaty eye", "edge on the edge."
For cooking, a cut is used, which is located on the front of the carcass and occupies a space of 5 to 12 ribs - in profile it looks like a rounded “eye on the rib”. This is really the highest quality and "marble" piece of beef. That is why the Rib Eye steak is so popular with meat lovers.
As you can see, to cook a really tasty dish you need to choose a good piece of meat. Of course, marble beef with fat is needed here - only in this way the fried steak will turn out soft and juicy. Make sure the meat is fresh.
Rib eye steak: how to prepare meat?
Of course, in order to make the meat really tasty, you must properly marinate it. It is recommended to use a dry breading, for the preparation of which you will need the following spices:
- salt;
- dried garlic ;
- black pepper;
- chili pepper ;
- paprika.
Mix all ingredients thoroughly. Rub the steak thoroughly with the resulting dry mixture. Now tightly wrap the meat in cling film and leave in the refrigerator for several hours. You can be sure that after such a preparation your dish will turn out to be really tasty and aromatic.
By the way, Ribeye is a very unpretentious steak. If you do not have the time or desire to use a mixture of spices, then simply salt the meat well and sprinkle it with black pepper.
Cooking steak
Cooking this dish is very simple, because it is really universal. The meat can be grilled on charcoal, a barbecue or a frying pan (it is advisable to use a cast-iron frying pan with a thick bottom). The steak should be removed from the refrigerator about thirty minutes before cooking - let it warm up at room temperature.
Now heat the pan to maximum temperature. First, the meat must be fried over high heat, turning over about every 1-2 minutes. After the piece is browned, make the fire smaller and fry until fully cooked. In the classic version, Ribeye steak is a large, juicy piece of medium-rare beef. But here is a matter of taste - meat can be fried more or less.
After the beef is completely fried, put it on a plate. Put a small piece of butter on top and a little rosemary (to taste) Cover the steak with a lid or foil and leave for 10 minutes. Only then can meat be cut.
This dish is very popular and is present on the menu of each elite restaurant. But since cooking it is very simple, the Rib Eye steak can be a wonderful decoration for your holiday table. It can also be prepared in nature, since coals will make the meat more flavorful.