Published: 25-Feb-2011 (19:01); Viewed: 1940; Difficulty: 3 out of 10
Proper Rib Eye steak should be very fat and thick. The optimal thickness is about 1-1.5 inches. If the steak is thinner, it will loose plenty of juice. Unfortunately, the standard UK rib eye steak cut is about 0.5 inch thick and not very fatty, but sometimes you can be lucky enough to find proper one. Please compare left and right rib eye steaks on the first picture, and you will see the low and high fat on left and right steaks respectively. Our comparison shows, that after proper cooking, the right one will be more tasty and juicy.
Prepare everything for cooking. You should have meat (it is virtually impossible to cook steak without meat). Olive oil, salt and pepper. You also will need to have casting-iron grill pan with heavy lid, spade or tongs.
Oil meat from each side and grind some pepper and salt on each side.
Preheat oiled casting-iron grill pan until oil start to smoke.
Place meat for 15-20 sec on the first side and then turn them around. Very hot surface of the pan will burn very thin layer of meat and it seal the surface. Thin crust will prevent evaporation of juice and fat.
Roast on each side for 1.5 min on high heat.
Roast again on each side for 1-1.5 min, but place on the pan in different direction. This will make not only better look, but also better taste of your rib eye steak.
If your serve steak per person – just place steak on the plate. If you cook for a bigger party, you can slice steak on smaller pieces.
Small slices of meat place on the big plate and serve.