Rib eye steak is one of the most popular and best types of steak.
They are euphemistically called cosmetic steaks because they are tender, juicy and absolutely delicious, with just the right amount of fat.
In this article, we're going to take a look at the hugely popular rib-eye, including where it comes from, how to choose the right steak, how to cook that steak once it gets home, and a few other things that will help you cook and serve the best steak ever. launch.
What is a rib-eye steak?
It is a “Ribeye steak” cut from the rib of beef. This basic cut is located along the ribs of the cow, usually between the sixth and twelfth ribs.
Since the prime rib is part of the animal's supporting structure and is not directly involved in locomotion, the meat is known to be tender but full of striated muscle fat.
This cut is known for its tender meat and juicy fat, making it a top seller in steakhouses and supermarkets across the kingdom.
What are the different varieties?
There are several types of prime rib steak, each delicious on its own.
Bone-in Rib-Eye Steak: Many aficionados prefer rib-eye with the bone in because they believe they get extra flavor from the fat and muscle that connects the meat to the bone as well as the marrow in the bone itself.
Boneless Rib Eye Steak: Most people prefer boneless rib eye steak because it is delicious, easy to cook and offers all the characteristics and delicious taste.
Rib Eye: It comes with a very long bone which makes for a memorable presentation. These cuts also tend to be thicker and heavier, making them ideal for dinner for two or more people.
Thickness : Boneless ribs can be cut as thin as the customer likes, but the thinner cuts require a dexterous hand in order to achieve a beautifully and correctly seared exterior. Thick ribs may reach 2-3 inches in thickness. These can easily feed one or two people, while the thicker pieces can be sliced and served alongside seafood, vegetables, and starches.
How do you cook and serve a ribeye steak?
What is the best way to cook rib eye? It's up to you, and what suits your taste, but here are some tips that could mean the difference between a good steak and a great one.
Before you start cooking, it's a good idea to bring the steak close to room temperature. This means taking it out of the fridge and placing it on the counter about 20 to 30 minutes before it comes to heat.
You also want to remove as much moisture from the surface of the meat as possible to allow room for a nice golden brown sear. The quickest way to do this is to use a paper towel to clean the outside of the steak. If you have more time, salt the steaks and leave them in the refrigerator, uncovered, overnight. The salt will help draw out the excess moisture so you can remove it more efficiently.
Grilling: This is one of the most common cooking methods used for rib-eye steaks because high heat produces the best results. And some regions are distilled for an unforgettable flavour.
sous vide “sous vide” is a modern cooking technique in which meat is sealed in a special bag, then immersed in water that maintains a very specific temperature. This approach almost certainly results in a steak at perfect doneness (as determined by the water temperature you call for at the start), but you lose the crispiness and fat burn when using direct-heat methods.
A steak stir-fry works well when you don't have access to a grill. You may need to finish the thicker cuts in the oven, but you can add flavor by adding compound butter or fresh herbs to the steaks while they cook.
How long do we need to cook a rib eye?
Unripe: 125°F -- about 3 to 4 minutes per side.
Medium done: 135°F -- about 3.5 to 4.5 minutes per side.
Medium: 145°F - about 4 to 4.5 minutes per side.
Medium-well: 150°F -- about 5 to 5.5 minutes per side.
Fully done: 160°F -- about 5.5 to 6 minutes per side.
Advice after maturity.
After Rib-Eye has matured to its fullest, it needs to rest. This resting period, during which the steak should remain undisturbed, will slowly lower the temperature of the meat. This allows the bubbling juices inside to subside, so they stay inside the meat instead of rushing out onto the cutting board.
The rule of thumb is to rest the meat for about half of the total cooking time. That's 5 minutes of rest, 10 minutes of cooking, and so on.
Tell us in the comments.. What is your favorite way to cook rib-eye steaks ? !