Ribeye steak is not accidentally called "the butchers' choice". Due to the layers of fat, this tender meat, after cooking, becomes especially tender and aromatic, with a rich, intense taste.
Where does the ribeye steak come from?
The name ribeye steak comes from two English words - rib and eye. To obtain this elongated piece of meat with tender layers of fat, butchers crack open the ribs of the beef carcass and cut out a long piece of meat that is similar in shape to the eye in cross section. A thin layer of fat is not only on top of the steak, but also permeates it from the inside. Melting during cooking, it makes the meat especially tender and gives it a smooth texture. In addition, it is fats that maximize taste and aroma.
When buying a ribeye steak, pay attention to the fact that the meat is rich scarlet, interspersed with fat throughout the cut.
How is ribeye steak cooked?
Ribeye steak is perfect for quick heat treatment - grilling, frying in a hot pan. Long-term cooking will cause the fat to drain out of the meat and become dry and tough. Some cooks prefer to marinate the ribeye steak before cooking, while others believe that for this cut, even the set of seasonings should be minimal - only salt and pepper. In expensive steak restaurants, ribeye are often subjected to an additional preparation called "dry aging". The cut is left for several days in the open air in a cool room and some of the moisture from the meat evaporates, while the rest of the juices become thicker and richer. Leaned pieces from the surface of the meat are cut off and thrown away, so the steak becomes somewhat smaller and even more expensive.
To get steaks from the cut, the ribeye is chopped into pieces about 2 centimeters thick each.
Ribeye steak with hollandaise sauce
Prepare a rib eye steak with hollandaise sauce - perfect to complement the flavor of this meat. You will need:
- 600 grams of ribeye steak;
- 4 tablespoons of olive oil;
- 4 cloves of garlic;
- 4 sprigs of thyme;
- 2 bay leaves;
- 100 ml of white wine vinegar;
- 2 egg yolks;
- 200 ml of melted butter;
- freshly squeezed juice from ½ lemon;
- salt and pepper.
Cut the steak into 2–2 ½ centimeter thick slices. Rub each piece with olive oil, pepper and salt. Leave it on for 5-10 minutes. Preheat oven to 200C. Heat the remaining olive oil in a heavy ovenproof skillet and add 1 bay leaf, thyme, and peeled garlic cloves. Place the steaks and cook for 1-2 minutes on each side, until golden brown. Place the skillet in the oven and cook the steaks for another 10 minutes. Remove the meat from the oven, transfer to a plate and cover with foil. Leave it on for 15 minutes.
In the meantime, prepare the hollandaise sauce. Boil the vinegar over medium heat to 1 tablespoon, after putting the bay leaf in it. Whisk the egg yolks with 1 tablespoon of cold water and reduced vinegar. Place the yolk mass on a steam bath and, whisking constantly, pour in the melted butter. When the sauce is thick and smooth, add lemon juice to it and remove from heat. Let it cool slightly and serve with the steak.
