Beef Ribeye steak

Beef Ribeye steak

£11.25 – £18.00

Grass-fed beef ribeye steak is known for its rich flavor and distinctive marbling, which offers a balance of tenderness and robust taste. This cut is ideal for grilling or pan-searing, enhancing its natural qualities.

Cooking Guidelines:

  • Cooking Time: For a medium-rare finish, cook over medium-high heat for about 4-5 minutes per side, or until the internal temperature reaches 54-57°C (130-135°F).

Portion Size:

  • The recommended portion size per person is typically around 200-300 grams, depending on appetite.

Grass-fed ribeye is not only flavorful but also considered healthier due to a higher omega-3 fatty acid content compared to grain-fed beef. Enjoy with your favorite sides for a hearty meal!

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Description

Ingredients

  • Ribeye steak (approximately 300-400 grams)
  • Salt (coarse or flaky, about 10 grams)
  • Black pepper (freshly ground, about 5 grams)
  • 2 tablespoons of olive oil (about 30 ml)
  • 2-3 cloves of garlic (optional, crushed)
  • Fresh herbs (optional, like thyme or rosemary)

Equipment

  • Cast iron skillet or heavy frying pan
  • Tongs
  • Meat thermometer
  • Baking tray (if finishing in the oven)

Preparation Steps

  1. Bring to Room Temperature:
    • Take the ribeye steak out of the refrigerator about 30-60 minutes before cooking to allow it to come to room temperature. This helps the steak cook more evenly.
  2. Season the Steak:
    • Generously season both sides of the steak with salt (about 10 grams) and freshly ground black pepper (about 5 grams). If desired, you can also add garlic powder for extra flavor.
  3. Preheat the Skillet:
    • Place your cast iron skillet or heavy frying pan on the stove over high heat. Allow it to preheat until it’s very hot (around 200-230°C). You can test the heat by sprinkling a few drops of water in the pan; if they sizzle and evaporate immediately, the pan is ready.
  4. Add Oil:
    • Add 2 tablespoons (about 30 ml) of olive oil to the hot skillet. Swirl the pan to coat the bottom.
  5. Sear the Steak:
    • Place the ribeye steak in the skillet. Allow it to sear without moving it for about 3-4 minutes. This will create a nice crust.
  6. Flip the Steak:
    • After 3-4 minutes, flip the steak using tongs. If you like, you can add crushed garlic cloves and fresh herbs at this stage.
  7. Cook to Desired Doneness:
    • Cook the second side for an additional 3-4 minutes for medium-rare (target internal temperature of 52-54°C). Adjust the cooking time based on your desired doneness:
      • Rare: 50-52°C
      • Medium-rare: 52-54°C
      • Medium: 57-60°C
      • Medium-well: 63-68°C
      • Well done: 70°C and above

For thicker steaks, you may want to transfer the skillet to a preheated oven (around 180°C) to finish cooking after searing, checking with a meat thermometer.

  1. Rest the Steak:
    • Once cooked to your liking, remove the steak from the skillet and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute throughout the meat.
  2. Serve:
    • Slice against the grain, if applicable, and serve as desired. You can accompany it with sides like vegetables, mashed potatoes, or a salad.

Tips

  • Let It Rest: Resting is critical for juicy steak. Don’t skip it!
  • Use a Meat Thermometer: To ensure perfect doneness, using a thermometer is highly recommended.