Ribeye steak – Keep these recipes


Remove the steak from the fridge and let it sit for about 30 minutes before cooking until it warms up to room temperature. This is a crucial step to make sure the steaks are cooked evenly.

When you are prepared to cook, season the steak generously. Put a generous amount of salt and pepper on both sides of the food and make sure it is evenly distributed.

Warm up a frying pan. If you are cooking two pieces of steak, use a big enough pan so the slices fit well. If not, use two pans and heat them at the same time. Put the steak in the pan and cook it on medium-high heat for 2 to 3 minutes on each side, depending on how thick you want it and how well done you like it. As a rule, a 3cm steak should be ready after cooking for 5 minutes. If you have a meat thermometer, the recommended indoor temperatures are 50 ° C for rare, 60 ° C for medium, and 70 ° C for well-done meat.

Once you flip the steak, put in the butter, thyme, and garlic. Stir everything for one minute. To do this, tip the pan towards you until the butter gathers at the bottom, then pour it over the steak several times.

Take the steak out of the pan and let it sit for 5 minutes. Do not skip this step, it is important. When cooking meat, the pieces stick together. If you cut the steaks immediately after cooking, all the juices will spill out onto the cutting board. Taking a break allows the particles to unwind and soak up their liquids again, so you won't lose any tasty juices when cutting.

Slice the steaks into thin pieces, add seasoning, and enjoy with your favorite sides and sauce.