For me, the ribeye steak is the best steak you can get. The ribeye offers the best combination of texture and flavour, with the marbled fat melting into the meat to provide unrivaled quality on the plate. It’s known as the ribeye because of the ‘eye’ of fat in the middle of the steak. This acts as a self-basting mechanism, alongside the marbled meat, that ensures such a great flavour and melt-in-the-mouth tenderness. If you can cook over coals, the effort is completely worth it.
Here are a couple of useful tips to get the best out of your ribeye steak.
- Select an aged ribeye that is deep red in colour with plenty of marbling
- Remove the steak from the fridge at least 30 minutes before cooking so that it is at room temperature
- Salt generously on both sides the moment it’s out of the fridge, add pepper before cooking.
- Make sure the pan is smoking hot before adding the steak, using a splash of vegetable oil
- Cook for 2-3 minutes on each side depending on the thickness of the steak. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium, and 70°C for well-done, although a ribeye should be medium-rare to allow the fat to melt.
- Rest for 5 minutes before serving
You can make a bearnaise sauce or salsa verde, chips and onion rings.