steak "Ribeye" is considered one of the most tasty and delicious meat dishes.In addition, this product is very simple to prepare, and therefore always ready to please even the most discerning gourmet.Yes, and it's very easy to cook.
steak "Rib Eye": how to choose the meat?
In fact, this steak is on the list of so-called premium cuts.The very name of the dish comes from two English words - «eye», which means "eyes" and «rib», or "edge".If translated into Russian, the ribeye means "eye meat," "edge to edge".
prepared using cut, which is located on the front of the carcasses, and occupies a space of 5 to 12 ribs - in profile it looks like a round "eye on the edge."It really is the best quality and "marble" piece of beef.That is why the steak "Ribeye" enjoys such great popularity among connoisseurs of meat dishes.
As can be seen, for preparing a really tasty dishes to choose a good piece of meat.Of course, it is necessary marbled beef with fat - just so fried steak get soft and juicy.Make sure the meat is fresh.
steak "Rib Eye": how to prepare the meat?
course, to get a really tasty meat, it must be properly marinate.It is recommended to use a dry breading, cooking for which you need the following spices:
- salt;
- dried garlic;
- black pepper;
- chili;
- paprika.
all ingredients thoroughly.The resulting dry mixture thoroughly rub the steak.Now wrap the meat tightly in plastic wrap and leave in the refrigerator for several hours.You can be sure - your dish after cooking so get really tasty and fragrant.
way, "riba" - the steak is very unpretentious.If you do not have the time or desire to use a mixture of spices, just a good prosolite meat and sprinkle with black pepper.
Cooking steak
cooking this dish is very simple, because it is really universal.The meat can be cooked on charcoal barbecue or skillet (preferably cast iron pan with a thick bottom).Steak must be removed from the refrigerator for about thirty minutes before the cooking - let it warm up at room temperature.
Now heat the pan to the maximum temperature.First you need to fry the meat over high heat, turning about every 1-2 minutes.Once a piece of browns, make the fire smaller and fry until cooked.In the classic version steak "Ribeye" - this is a big, juicy piece of beef medium rare.But there is a question of taste - you can fry the meat more or less.
Once the beef is completely fried, lay it on a plate.Top with a small piece of butter and a bit of rosemary (to taste) Cover the steak lid or foil and leave for 10 minutes.Only after that the meat can be cut.
This dish is very popular and is present in the menu of every high-end restaurants.But because it's very easy to cook, then steak "Ribeye" can be a wonderful decoration for your holiday table.It can be cooked in nature, as embers do more fragrant meat.
