step 1:
300 g rib eye steak
60 ml olive oil
salt and pepper
1 cast-iron grill pan
1 brush
tongs
1 tray
1 spoon
Step 2:
Preheat the pan
Begin by placing the grill pan over a high heat and allow it to become very hot.
Step 3:
Brush with oil
Now brush both sides of the steak with a light coating of oil and season both sides with salt and pepper to taste. It's always a good idea to season your steak just before cooking it. Otherwise, the salt with draw the all moisture out of the meat and will affect the taste.
Step 4:
Grill the steak
Now that the grill pan is really hot, place the rib eye onto it. If you are using a regular frying pan, pour a little oil on it before adding the steak. Then cook the meat until the bottom is crispy and brown. You can check to see how it's cooking, by turning one end up, to see how the crust is building up. Brush once more with oil and turn it over to the other side. Don't ever turn the meat more than once. It makes it very tough. Now reduce the heat to medium. The cooking time will depend on the type of pan you use, the steak's thickness, and how well done you like your steak.
Step 5:
Test for readiness
Try this test to tell when your steak is done. Hold open your hand in a relaxed manner, just as our chef is doing. For a rare steak, gently push in the fleshy part just under the thumb. Your meat should have that same consistency. For Medium rare, push just slightly under the rare point. For medium, push half way down the fleshy part of your thumb. For medium well, slope down towards the dent in the wrist and gently push just before you hit the bone. And for well done, push onto the bone. Make the comparison, by prodding the steak with your tongs.
Step 6:
Remove and rest
When ready, remove the rib eye from the pan with your tongs and place it immediately onto a rack. A tray will do, with a spoon inverted to act as a rack, if you don't have one. This will stop the meat from steaming and will keep it just as you cooked it. It is important to let the steak rest a minute or so before serving. This will allow the juices to disperse throughout the steak, enhancing its flavour.
Step 7:
Serve
Your juicy rib eye is now ready to serve. Try it with French fries, vegetables, or even roasted potatoes
300 g rib eye steak
60 ml olive oil
salt and pepper
1 cast-iron grill pan
1 brush
tongs
1 tray
1 spoon
Step 2:
Preheat the pan
Begin by placing the grill pan over a high heat and allow it to become very hot.
Step 3:
Brush with oil
Now brush both sides of the steak with a light coating of oil and season both sides with salt and pepper to taste. It's always a good idea to season your steak just before cooking it. Otherwise, the salt with draw the all moisture out of the meat and will affect the taste.
Step 4:
Grill the steak
Now that the grill pan is really hot, place the rib eye onto it. If you are using a regular frying pan, pour a little oil on it before adding the steak. Then cook the meat until the bottom is crispy and brown. You can check to see how it's cooking, by turning one end up, to see how the crust is building up. Brush once more with oil and turn it over to the other side. Don't ever turn the meat more than once. It makes it very tough. Now reduce the heat to medium. The cooking time will depend on the type of pan you use, the steak's thickness, and how well done you like your steak.
Step 5:
Test for readiness
Try this test to tell when your steak is done. Hold open your hand in a relaxed manner, just as our chef is doing. For a rare steak, gently push in the fleshy part just under the thumb. Your meat should have that same consistency. For Medium rare, push just slightly under the rare point. For medium, push half way down the fleshy part of your thumb. For medium well, slope down towards the dent in the wrist and gently push just before you hit the bone. And for well done, push onto the bone. Make the comparison, by prodding the steak with your tongs.
Step 6:
Remove and rest
When ready, remove the rib eye from the pan with your tongs and place it immediately onto a rack. A tray will do, with a spoon inverted to act as a rack, if you don't have one. This will stop the meat from steaming and will keep it just as you cooked it. It is important to let the steak rest a minute or so before serving. This will allow the juices to disperse throughout the steak, enhancing its flavour.
Step 7:
Serve
Your juicy rib eye is now ready to serve. Try it with French fries, vegetables, or even roasted potatoes
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