Take your cut out of the fridge about half an hour before cooking so that it reaches room temperature. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute For more flavour, try one or a combination of the following… Halve a garlic clove and rub it over the steak every time you turn it That said, you want to be sure to trim the fat after you've cooked the meat, as the fat imparts a lot of flavor into the meat during the cooking process. There's no denying the bold flavor of a great ribeye steak. Turn over steak with tongs and sear an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). It's also important that you always use your tongs or a serving fork when cutting steak. It is very important to keep the cooking temperature high; too low a temperature encourages moisture to escape, which means the steak will stew and toughen. Salt early and liberally, at least 40 minutes before you plan on grilling. Beef fat, while deliciously flavorful, is not fun to eat. Watch our video on how to cook the perfect steak: Fresh steak should be refrigerated for several days only. Bring up to room temperature for 30 mins before cooking. Add 5 minutes for every level up you want to go in doneness (so 25 to 30 for medium rare, 30 to 35 for medium, and 35 to 40 for medium well). You can identify the grain in beef the same way you would in wood, by noting which direction the connective tissue is traveling. Once your steak is seared on both sides you will want to quickly pop your over-safe skillet into the oven to broil. By Little Frenchy; ADVERTISEMENT. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Bring up to room temperature for 30 mins before cooking. ! By slowly bringing the steak to temperature and finishing it off with a hot sear over some Charcoal you can’t mess it up! Resting time is as important as cooking time, as this allows the juices brought to the surface by the high cooking heat to sink back into the flesh, which also relaxes and becomes more tender. Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. When sliced into thin strips, it is often cooked in advance, then used for numerous dishes at a later time. If you try and cut your steak immediately after cooking it, it's like trying to slice an overripe plum: a mushy disaster. BBQ Rib-Eye - You Won't Believe It! This may sound odd, but this is an important step when cooking any steak. Provided the steak is at room temperature, the pan is properly heated and the steak is about 2cm or more thick, two to three mins each side and a resting time of at least three mins should produce excellent results. Experts in the meat trade suggest a steak should rest for as long as it has been cooked. By Diamond Crystal Salt; Quick-and-Easy Steak Marinade . Smaller cuts need just 10 minutes, larger cuts can benefit from being left to sit off the heat for up to 30 minutes. Rib-eye steak (which comes from — you guessed it — the rib section, or mid-section, of the cow) is a full-flavored cut of beef with lots of marbling throughout, which keeps it juicy when cooked. It's also important that you always use your tongs or a serving fork when cutting steak. This gives enough time for salt to draw out moisture then get reabsorbed. Extra thick cut bone-in ribeye cowboy steak is always a delicious steak choice, prized for its tenderness and flavor. 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