The perfect Rib Eye Steak
The Ribeye Steak (especially an Irish grass-fed, Dry Aged, Rib-Eye) is one of our favourite cuts of beef. Bursting with flavour, its’ also a very popular cut among our customers. Because it’s a popular cut we’re often asked: “How to Cook the perfect Rib Eye Steak?”. Since we know a thing or two about meat, we have the perfect guide.
This recipe is for a medium-rare steak but you can adjust it to your taste by using our guide included below.
- Two 250-300g, Dry Aged Rib Eye Steaks
- Himalayan pink salt
- 2 tablespoons rapeseed oil
- 3 tablespoons unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 1 rosemary sprig
- Freshly ground pepper
- Rare: 2.5 minutes each side
- Medium Rare: 3 minutes each side / Medium: 3.5 minutes each side
- Medium Well: 4 minutes each side
First, Season the Dry Aged Rib Eye Steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 20 minutes.
In a large pan, heat the oil until shimmering. Next, add the steaks and cook over high heat for about 3 minutes. Turn the steaks and cook for a further 3 minutes while adding the butter, thyme, garlic and rosemary to the skillet.
Next, Baste the Rib Eye Steaks with the melted butter, garlic and herbs.
Then, transfer the steaks to a cutting board and let rest for 10 minutes. Slice the meat across the grain and serve.
Serve with a local craft beer or a glass of Cabernet and don’t forget to share your photos and tag us!
Click here for more delicious recipes.