Make sure you check out our full collection of rib-eye steak recipes for even more inspiration on how to serve this amazing piece of steak. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. How to enhance beef with rubs and marinades. Rib-eye steak.
Five of the best steak sauces. How to cook rib-eye steak. Ingredients 1 rib-eye steak flaky sea salt freshly ground black pepper 50g of butter 2 sprigs of thyme 1 garlic clove , bashed with the skin left on.
Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. This is an important step to ensure a consistent cook throughout the steak. When ready to cook, season the steak generously. Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage.
Get your frying pan smoking hot. If you are cooking 2 steaks, make sure your pan is large enough to fit the steaks in with plenty of room— if not, use 2 pans and heat both up simultaneously. Add the steak to the pan and cook on a medium-high heat for 2—3 minutes on each side depending on thickness and how well-done you like your steak.
As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. After flipping the steak for the first time, add the butter with the thyme and garlic and baste for a minute. Another choice is a well-done burger, almost overcooked outside and cooked inside. For a 2 or 3 cm thickness and a medium result, cook over heat or in the oven for 3 minutes and, in this case, for a well-done piece of meat, add 2 minutes and 45 seconds more. Rest for almost a couple of minutes.
Duck meat is smaller than most of the ordinary meat cuts , but you need to be accurate with cooking time, cause it is very easy to dry it out instead of cooking a delicious breast.
For a gr piece, you will need 1 minute and a half in case you are looking for a rare result. Cook for 2 minutes for medium and 2 minutes and a half one side plus 1 and a half more minutes for a well-done fillet. Tuna fish cooking times need all your attention. The fine flesh as its best needs to be well-done on the outside and almost rare inside. For a tuna tatami, medium meat doneness, cook for 2 minutes, one side, and 1 more minute on the other side.
Salmon cooking times are very similar to tuna but, in this case, fillets are usually less thick, around 3 cm. For a juicy and tasty fish , cook 2 minutes and a half and let it rest at least 45 seconds. Knowing cooking times for your meat and fish cuts is essential to enjoy a high-quality restaurant food made at home.
And it is almost imperative to serve the best dinner to you and the ones you love. A good dinner is a good place for love and emotions.
Inspiration Tips. With these tips, you will be a great host and chef for your guests in a dinner party, so pay attention to this short guide to meat basics : The temperature of the meat One of the most reliable indicators to know if your meat is done as you wish is the temperature.
If you decide not to use a thermometer and trust in the outside appearance, read the following tips below: T-bone steak T-bone usually have 4cm thick or more. Slices must not be too thin. You will get a juicier result if the thickness is about 2 cm or more an inch. Take the meat from the cold in advance. If meat is subjected to heat it will be "shocked" and contract into a ball, releasing moisture.
If it is packed under vacuum, take it out and dry it off. A good idea is to keep it wrapped in a dry, clean side towl. Coarse, newly ground pepper is the only spice you need. Soaking a tender, marbled rib eye in bbq sauce is a bit of a sin If you are using a grill, be aware that burnt pepper has a sharp, disagreable taste. Add pepper after grilling. Fry and grill entrecote on maximum heat.
When you have the charred surface you desire, let the rest of the cooking of the meat take place in an oven at degrees or in the indirect heat from the grill. Let the meat rest for a minimum of 10 minutes so that the temperatures and juices can spread evenly inside the meat.
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