One cut of beef, rib eye steak or rib eye steak, always guarantees the satisfaction of the most devoted carnivore-meat lover. This quick and simple method will show you how to make the best steak possible.
Ingredients
- 10 oz (300 g) Rib eye steak
- 1/4 cup (60 ml) Olive oil
- Salt and pepper to taste
Step
Method 1 of 2: Using a Grilling Frying Pan
Step 1. Heat the pan
Start by placing the roasting pan over high heat and let it simmer until very hot. While waiting, remove the steak from the refrigerator and allow it to warm to room temperature.
Another option is to place the pan in the oven and turn it on to 500°F (260°C). When the oven reaches that temperature, remove the skillet and place it on the stove over high heat
Step 2. Brush with oil
Brush both sides of the steak with a thin layer of oil (preferably olive oil) and season with salt and pepper to taste. It is better to season the steak before cooking it. Otherwise the salt will pull all the liquid out of the meat and affect the taste.
If you're figuring out how much salt to use, a large pinch of salt is enough. Although in the end it depends on you and your sense of taste
Step 3. Grill the steaks
Once the pan is very hot, place the ribs in it. If you're using a regular skillet, add oil (not too much!) before you add the steak. Then cook the meat until the bottom is brown and crispy. See if it's ready to flip the steak – if it starts to crust, it's time.
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Brush with oil one more time, and flip to the other side. Do not turn the meat more than once; Flipping too often will make the steak tough. Now reduce the heat to medium. Cooking time will depend on the type of skillet you're using, the thickness of the steak, and how cooked you want the steak to be.
For a 3/4" (2cm) thick steak, about 5 minutes for the first side, and 3 minutes for the second side
Step 4. Test for doneness
Expert restaurateurs use a handy little trick to tell if a steak is done. Try a test to see if the steak is done:
Your arms open in front of you relaxed. Press the thick part of the flesh under your thumb. For a raw steak, the meat should have the same elasticity. For medium rare, press slightly under the raw side. For medium, press down on the thick half of the thick piece of meat with your thumb. For medium cooked, press down to the bone. To make a steak skewer to tongs comparison
Step 5. Lift and leave
When ready, remove the ribs from the pan with tongs and place them directly on the rack. On the tray can also, with a spoon used as a grate, if you don't have a grate rack. This will stop the steaming process (which will continue the cooking process) and will keep the steak done. It's important to let the steaks stand a minute or two before serving. This will give the liquids in the meat time to run through the steak, enhancing the flavor.
If available, simply wrap the steak loosely in aluminum foil. This will keep the liquid, enhance the flavor and improve the texture of the steak
Step 6. Serve
The moist steak is now ready to serve and eat. Try serving it with French fries, vegetables, or even baked potatoes. Serve whole or thinly sliced ribs on the table.
Method 2 of 2: Using the Grill
Step 1. Choose your meat
When buying spare ribs, skip the meat rack and go straight to the butcher's table. Buy steaks that are 2.5 cm to 4 cm thick. Thicker steaks produce a crust on the outside while still being cooked to medium rare on the inside.
Step 2. Heat your grill on high heat
If you have a burner to burn, turn it on too. If you have a grill and steaks are thick (more than 2.5 cm), set one side of the grill (away from the grill burner) on medium-high heat just in case you need to cook longer after roasting.
Before grilling, always clean and grease the grill bars with oil with a thick paper towel (with your tongs). Otherwise, the steak will stick to the bars
Step 3. Brush the steak with olive oil and sprinkle with salt and ground black pepper
The amount to use is up to you, but don't skimp on taste. Olive oil will be just the right body to make salt and pepper for a savory caramelized crust.
Step 4. Place the ribs on the hottest part of the grill (or your sear burner)
Do not go anywhere! Stand ready with your tongs. Right now you have to take care of the turbulent fire. The fat dripping off the steak will cause the fire to flare up. This is normal.
If flare-ups occur and wait (more than a few seconds is okay), use tongs to remove the steak from the heat until it has reduced again and then again over the main heat source
Step 5. Continue to bake uncovered for 4-6 minutes
After the time has elapsed (depending on your desired doneness), flip the steak over to the other side, keeping it on the hottest part of the grill.
Remember: you can always return the steak to the grill if it's undercooked; however, you can not return a steak that is done. So it's better to pick it up undercooked if you're not sure
Step 6. Bake the other side of the steak for 4-6 minutes
Stay without lid. Note: this time is for medium rare steak. If you like it more cooked, wait a minute or two longer.
Step 7. Remove the steak from the grill and let it rest for 5 minutes before serving
Be patient – this rest period is important. The liquid in the meat needs to be stabilized; You don't want the liquid to be lost when cutting the meat.
Step 8. Serve
Tasty ribs are the main dish and can be served with almost anything. Toast corn, salad, and open a bottle of red wine, and you're good to go.
