Ribeye steak

Title of the steak comes from the title cut - ribeye, which means the rib edge (cut from a piece) and eye, respectively, the eye (on the shape of a cross section). Ribeye contains a sufficient amount of fat due to high marbling, so that a soft delicious and totally does not require fat for frying. To defrost the meat, put it right in the pack in the fridge for a day. Slow thawing allows you to save a maximum of meat juices. Completely thawed steaks soak for half an hour at room temperature for dry. Grind black pepper in a bowl. This task is quite usual to cope hand mills, the main thing is do not use ready-ground pepper, as he will not give you the desired flavor and grinding will probably be too small.

ribeye steak preparing

Sprinkle meat and then dips the edges of the steak in pepper. Strongly heat the pan over high heat grill and place on her steak. Broil 2 minutes, then flip and cook the same on the other side. Repeat the process of roasting it again to get a picture in a grid. Place the finished steak on a plate and let rest for a few minutes. During this time, the temperature inside the steak is equalized and the meat juices are evenly distributed in it. For the specified cooking time I turned the steak on Medium rare –it must be pink inside.

In general the willingness of ribeye steak can be checked using a special thermometer or by touch. Steak, Medium Rare to the touch will be as the ball of your thumb, if it is connected to the tip of the tip of the ring finger. If the big toe to connect with the little finger, you feel, what will be in touch steak well done (too hard), and if the middle finger, it's like a steak with blood.