Ribeye steak
Tender ribeye steaks grilled to juicy perfection are the greatest way to eat steak at home (and are simple to prepare)!
This wonderful cut of beef is a personal favorite and, in my view, one of the most tasty available. There are no unique or exotic materials required; only steaks, spices, a brush of oil, and a dollop of butter will suffice.
Materials
- 1 rib steak
- Sea salt flakes
- Freshly ground black pepper
- 50 g butter
- 2 sprigs of thyme
- 1 clove of crushed garlic with its skin.
Instructions
- Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.
- When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get even coverage.
- Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average, and 70 ° C for good cooking.