Ribeye steak is a delicious dish, the meat for which is cut from the subscapular area, usually from bulls. It has quite a lot of thin fatty streaks. We will tell you how to cook steak correctly and what subtleties you need to know in our article today.
The price of such a steak is quite high, because it can be made from only 7% of the carcass meat
Steak marinade seasoning
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If we take into account the high world cuisine, then bulls are specially raised for such steaks in Australia, Japan and New Zealand. But all the other bulls are certainly suitable too. As a result of proper cultivation and feeding, amazingly marbled meat is obtained.
How to choose the right steak meat
To prepare our ribeye steak, you can choose a piece cut from the thick edge of the bull. The meat should have white streaks. Choose meat that has not had time to sit and rot. But it’s also better not to take fresh meat; it’s better to eat meat that will stay in the refrigerator for some time. Ideally, meat for stitches is kept on hooks for about 3 weeks. In order to give them a soft and loose structure.
First of all, the meat must be fresh
It is also quite easy to determine the freshness of a steak by smell. There should be no unpleasant smell of old, stale meat. The thickness of the ribeye steak itself should be about 3 cm, maybe a little less. Therefore, if you take already sliced ones, then look at the thickness as well.
Steaks from Miratorg: types and recipes
Miratorg Holding is the largest Russian producer of high-quality meat. What is meat used for most often? The obvious answer is for semi-finished products - as instant meals. The company, founded in 1995, merged with the Brazilian company Sadia, and began supplying the market with semi-finished products prepared using unique technology. One of the types of semi-finished products supplied are steaks.
How to cook ribeye steak
Despite the fact that in large cities there are now a lot of all kinds of “Steakhouses”, and in Moscow we once wandered into one restaurant where steaks cost 3 and 5 thousand rubles per serving, for an ordinary Russian person this is a little expensive, as I think.
a) salt and pepper; b) fry
Cooking ribeye steak at home is quite simple. You don't need to have 3 Michelin stars and be a super chef. We need to grasp some principles that will help us in cooking.
- The first thing we need is to prepare the steak itself. Take the ribeye steak, the spices you like. In the classic presentation, the steak is sprinkled with salt, pepper and a little olive oil. Leave the meat to marinate for some time. It could be 40 minutes or an hour.
- Heat a frying pan and add a little olive oil. You can use either a regular frying pan or a special grill. We will fry over medium heat.
- Place a piece of beef in a frying pan and fry each side of the steak for 1 to 5 minutes. Often it is better not to turn the steak. First, fry one side until golden brown, then the other. This way our ribeye will turn out juicy and crispy at the same time.
- To give the steak some zest, during the frying process, you can place a couple of sprigs of thyme next to the steak, crush the head of garlic (with a knife) and lightly chop it, and for those who like piquancy and spiciness, chop the chili pepper. This way, our steak fat will be saturated with the smell and taste of garlic, pepper and thyme and absorbed into the meat itself.
- Fry the sides of the steak as well.
- Remove the cooked ribeye steak from the pan and let it sit for 3-5 minutes.
Based on the color of the meat, over time you will learn to distinguish the degree of readiness of the steak. In high culinary art, there are 7 degrees of roasting. But for you and me, three will do. These are full, medium and weak. In the classic version, it is ideal to achieve medium doneness of the steak. The exact cooking time is determined experimentally and depends on the frying temperature and the cookware in which you cook. Also, a very tasty steak is obtained on an electric grill.
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How to properly grill a ribeye steak
There are so many people, so many opinions, let's consider another way to fry a ribeye steak in a frying pan. It will be fried without oil, since the fat from a piece of ribeye will be enough for us. We will not marinate and salt it either, since in this version, it is believed that the steak should be properly salted and peppered at the end, when it is already ready.
Today, cooks are offered to buy a home grill that can be installed in any kitchen without smoke or burning.
Also fry a piece of our beef in a frying pan or grill. In the frying pan, 5 minutes on each side will be enough. If you have a special grill, then usually the instructions for it include a recipe book and recommendations for frying. Immediately after searing the steak, place it on a plate and sprinkle with coarse salt and pepper to taste.
Don't forget to turn on the hood to maximum and open the windows!
Before starting cooking, you need to heat the frying pan as hot as possible for 3-5 minutes. After frying, the steak should be placed in the oven on parchment for 10-15 minutes at 200 degrees.
Selection of meat for steaks
High-quality home-produced meat is the key to success!
Important! Although the semi-finished meat product goes under category B, which means at least 60% meat, in some types of steaks, especially beef, it reaches 100% (category A).
Fattened and raised animals on the company's own fields, on free grazing and in good conditions, the meat is tender, juicy and surprisingly tasty. Selected young animals are limited in movement 3-4 months before slaughter by organizing grazing areas. This allows them to gain meatiness. No GMOs or unnecessary additives. Also, animal fattening at Miratorg is based on a balanced grain-grass diet for animals from its own fields. This beef will have excellent marbling.
Ribeye steak on charcoal
Of course, in winter, not everyone will be able to simply fry a steak on the grill. But when it’s the season and it’s time for barbecue, it would be a sin not to try cooking a rib-eye steak over charcoal. It is certainly also very tasty, and also healthy. At your discretion, you can marinate a piece of meat, as we have already said, or simply add salt and pepper. It is best to cook a steak over charcoal on a special grill; almost everyone has one these days. We bring the coals to the desired condition and install the grate.
The fat will melt out of the piece of meat and sizzle from the high temperature; at this time, it is better to turn the steak over and wait until the fat flows back into the lower part of the meat. In this way, you can turn the steak several times until its color indicates to us that the meat is ready.
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What is Ribeye?
It is considered a true classic in both professional and home kitchens. The name "ribeye" comes from the combined English words "ribeye". Literally, this combination can be translated as “rib” and “eye”. The question also often arises: what part of the carcass is Ribeye?
Ribeye is the upper shoulder part. Some sources claim that he is a rump, but this is not true. When cutting beef, the ribs are cracked, which allows you to cut an oblong steak. It will also contain the thinnest layers of fat. The resulting piece resembles an eye. That is why it received such a name. There is also another version of the origin of the name.
There is a certain professional terminology in the meat industry. And, according to this terminology, each piece of meat should be called "eye".
There are many names spread all over the world, which any gourmet traveler knows for sure.
- In the United States, ribeye is considered a boneless steak. If the meat is presented on the bone, it is called bone - in - ribeye, as well as cowboy ribeye.
- In Australia, the classic Ribeye is considered a meat served on the bone. In this country, boneless ribeye is called scoth fillet, which means fillet in Scottish.
- But in France, ribeye is called entrecote.
Cooking ribeye steak in the oven
If you don’t want fried meat, you can bake it in the oven. To do this, it is first better to marinate our steak thoroughly.
If you want the meat to be more crispy, give preference to a frying pan or grill
Step-by-step preparation:
- Sprinkle a piece of meat with salt and pepper to marinate it better; you can brush it with a thin layer of mustard or olive oil;
- Leave the steak for 1 hour, you can cover it with a plate;
- Preheat the oven to 200 degrees;
- We choose a baking method - in foil or simply on a baking sheet. In foil, our ribeye steak will turn out more juicy and baked;
- Set to bake for 40-50 minutes;
- Then take it out and let it breathe for 5 minutes;
- We serve and serve to the table.
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About the ingredients
For best results, choose ribeye steaks with evenly marbled fat. Thick steaks, 3cm thick, are easier to cook than thin steaks. You can get a nice crust on the outside without overcooking (they usually prefer to cook it to medium rare).
Ribeye has a thick edge of fat on the outside and a lot in the middle. It will melt into the steak making it super juicy!
Seasonings
Use your favorite steak seasoning for this recipe. Ribeye's have such a strong flavor that they really don't need a lot of fancy ingredients or a marinade.
The pros use a simple combination of pepper and salt and their steaks are ALWAYS delicious.
Ingredients:
- 2 ribeye steaks 2-3 cm thick
- 2 tablespoons olive oil
- steak seasoning or salt and pepper to taste
- 2 tablespoons butter or herb oil
Preparation time: 5 minutes
Cooking time: 15 minutes
Rest time: 10 minutes
Total time: 30 minutes
Servings: 2 steaks
Proper serving of steak
Of course, you can limit yourself to just a piece of delicious steak, but it’s better to serve it correctly. Vegetables and herbs go best with this steak. You can complement the dish with green beans. For red wine lovers, there is nothing better than a ribeye steak and a glass of good red wine.
Greens will perfectly complement and decorate your dish.
If you want to eat steak with sauce, you can use adjika or make your own sauce based on tomato peppers and herbs. You can fry toast and rub it with garlic; this will go perfectly with our piece of meat.
Steak cooking technology
Remove from packaging. There may be a slightly rotten smell from the meat after it is removed from the packaging. The presence of a smell indicates sufficient aging time for the meat. Initially, it is necessary to allow the semi-finished product to be saturated with oxygen, this can take up to 30 minutes. After settling the semi-finished product, the unpleasant odor disappears.
The degree of roasting depends on preference, but it is recommended for steak to be medium (Medium), or almost completely (Medium well) or fully fried (or Well done).
Fry the steaks at 180 degrees Celsius:
To prepare steaks you need:
The recipe and technology for preparing steaks is indicated on each package of Miratorg semi-finished products.
