Published: 25-Feb-2011 (06:52); Viewed: 1976; Difficulty: 3 out of 10
Rib of Beef steak is very similar to Rib-eye steak, but the thickness is related with the bone thickness. The optimal thickness for steak is between 3 and 4 cm (1-1.5 in). To cook such meat you either can bake it for one – one and an half hours. The other way to cook it, is to make medium – medium-rare steak. To cook steak you should have either professional grill, or very heavy casting iron roasting pan.
Take thin rib of beef. The usual weight of one bone thick steak is about 1- 1.5 kg. For this type of steak more fatty meat is more preferable.
After removing of all packaging leave meat for some time to worm it to room temperature.
Grate both sides of meat with olive oil and grind salt and black pepper on each side.
Preheat casting iron roasting pan with very small amount of olive oil (0.5 tsp) spread over the pan. When the oil start to smoke, pan in ready. Place meat on one side and cook for 20-30 sec and then turn it on other side.
Add some rosemary and thyme and roast on high heat for 3 min on one each side under the lid.
Again roast on each side for 3 min, on medium to high heat. It is possible to change rosemary and thyme.
Place meat on the dish and do test cut, This is perfectly looks cut from the middle part of the steak. If it is more rare than on the picture, you can road for one more min on each side.
If you'd like to serve this steak for few peoples, the best way to do it – just slice it as shown on the picture. For one person – just serve it on the big plate.
Served on the dish this steak will be perfect for 2-4 persons.