How to cook rib eye?

The rib eye is one of the most delicious and exquisite meat dishes. In addition, this product is extremely easy to prepare, and always ready to please even the most demanding gourmet. Yes, and cook it very simply.

Rib eye: how to choose meat?

In fact, this steak is included in the list of so-called premium cuts. The name of the dish comes from two English words — “eye”, which means “eyes” and “rib” or “edge”. If translated into Russian, the ribeye means "cold eyes”, “edge to edge”.

For cooking use cut, which is located on the front of the carcass and extends from 5 to 12 ribs — in profile he looks like a rounded ‘the eyes on the edge”. It's really the quality and ‘marble’ a piece of beef. That is why the steak "ribeye" enjoys such great popularity among connoisseurs of meat dishes.

As you can see, to prepare really delicious dishes to choose a good piece of meat. Of course, there is the marbled beef with fat layers — just so fried steak will be tender and juicy. Make sure the meat is fresh.

Rib eye: how to prepare meat?

Of Course, the meat turned out really tasty, you need to marinate. It is recommended to use dry bread crumbs, for preparation of which you will need the following spices:

• Salt;
• Dried garlic;
• Black pepper;
• Chili pepper;
• Paprika.

All the ingredients thoroughly. The obtained dry mixture is thoroughly RUB the steak. Now wrap the meat tightly in plastic wrap and leave in the fridge for a few hours. You can be sure that your dish after such cooking will turn out really tasty and flavorful.

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By the Way, the rib eye-the steak is very unpretentious. If you don't have the time or desire to use a mix of spices, just good proselyte meat and roll it in black pepper.

Cooking steak

To Prepare this dish is very simple, because it is really universal. The meat can be fried on the coals, BBQ, or frying pan (preferably use a cast iron skillet with a thick bottom). The steak must be removed from the fridge about thirty minutes prior to cooking — let him warm up at room temperature.

Now heat a pan to maximum temperature. First need to fry meat over high heat, turning about every 1-2 minutes. After a piece is Golden, make a smaller fire and cook until ready. In the classic version of the rib eye — it's a big, juicy piece of beef medium rare. But here already a question of taste — the meat can be cooked more or less.

After the beef is fully cooked through, put it on a plate. Put a small piece of butter and some rosemary (to taste) Cover the steak with a lid or foil and leave for 10 minutes. Only after this, the meat can be cut.

This dish is very popular and is present on the menu of any fine dining restaurant. But since cook it very simply, the rib eye can be a beautiful decoration for your holiday table. Cooking it outdoors, as the coals makes the meat more flavorful.