The rib-eye steak will be completely cooked for 8 minutes over high heat: 2 minutes on each side, then turn over and fry for another 2 minutes on each side.
How to fry a ribeye steak
Products
Ribeye steak – 2 pieces of 200-250 grams
Salt – 0.5 teaspoon
Hand-ground black pepper – half a tablespoon
How to fry a ribeye steak
1. If the steak is frozen, thaw it in the refrigerator beforehand (almost a day). Put the meat on a plate and leave for another 30 minutes. Dry with paper towel.
2. Lightly salt the meat with 0.5 teaspoon of salt.
3. Peppercorns grind with a mill (the output should be a tablespoon of spices). Sprinkle the edges of the steak.
4. Preheat a grill pan and cook the steaks over high heat for 8 minutes, turning the pieces after 2 minutes to cook evenly. You should get medium-roasted meat with a lattice pattern.
5. Arrange the ribeye steaks on a serving platter and let them breathe a little.
Tasty Facts
– Ribeye is the fattest and juiciest beef steak. As meat, it is preferable to choose Australian beef and preferably chilled. So the products retain their beneficial properties better, in contrast to deep freezing. In Russia, unfortunately, such a breed of breeding bulls has never been bred – certain feeds and growing technology are needed. Only in recent years, individual livestock breeders have paid attention to this breed, for example, in the Lipetsk region. Local agricultural producers believe that in the future Lipetsk marbled meat can compete with world producers of elite beef.
– For cooking steak ribeye panGrill can be replaced with a regular cast iron pan. In this case, the grill pan is just an element of imitation of the grill grill. It is not necessary to grease the pan with vegetable or butter. It is enough to dip the pieces of ribeye steak themselves into the oil a little.
– There are 6 degrees of readiness of the ribeye steak – from very raw (so-called with blood) to fully cooked. If it takes only a couple of minutes to cook the first option, then the last one will be fried for all 8 minutes, plus rather thick pieces of meat (4 centimeters) will need to be brought to readiness in the oven. Also distinguish between half-baked and medium-rare steak with blood (4 and 6 minutes each, respectively), medium-rare steak (7 minutes) and ready-made (8 minutes) – as indicated in the main recipe. – Before servingit is desirable that the fried pieces lie a little on the plate – about 5 minutes. This will allow the meat juices to evenly distribute.