Why is rib eye steak so underrated? Mention it to most people and they don't know what you're talking about. Well. It's a steak cut from the rib section (sometimes called the "Scotch fillet") and it is a marbled meat - this makes it succulent and especially flavourful. It's also way cheaper than fillet or rump.
Cook it in a very hot pan with a slice of butter. Do that thing the chefs do on tv - tilt the pan and spoon the hot butter over the steak until everything sizzles. I cook it medium rare, about three minutes a side, just enough to form a lovely brown crust. Let it rest for a few minutes after cooking - otherwise all the juices will ooze out when you cut into it.
Last night I deglazed the pan with a dash of Ponzu (citrusy soya sauce) and served it with sweet potato mashed with nutmeg, pepper and a bit of the steak's caramelised butter and a salad of watercress, avocado and fresh orange segments.
3 comments:
Salivating. when will I get the nod to dine at chez lili?
I agree! Ponzu is delicious...
My approach is: get the cast iron pan smokin'. Season the steak (no butter, no oil, since it's marbled - just salt it 10 minutes before to draw out some juice for a crust). Sear it on one side, then turn the steak and immediately throw it and the pan in an oven as it hot as it can go (440'+C?) Ten minutes. Take out, rest at least 8 minutes. Meanwhile...you have melted that butter separately (I find it burns at steak-cooking temps). When the steak has rested, I slice it thickly, then pour the butter over.
Thanks! I'll definitely try your way next time. keen to get hold of "cowboy ribeye" - the one with the bone. never seen it on the shelves here though, think I'll have to ask the butcher man...
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