Beef ribeye steak recipe. Pork ribeye steak in a pan

Primitive people, roasting meat on fire, did not assume that they were at the origins of the steak culture, because in those days it was the only way to cook meat. Later, the priests of ancient Rome offered to the gods in the ritual of sacrifice thick pieces of meat, fried on both sides on a grill right in the temple. However, the first meat steak recipe officially published in a cookbook was born in Great Britain in the 15th century, and soon all of Europe was frying steaks in different versions, depending on the culinary traditions of different countries. After Columbus brought cattle with high quality meat to America, steaks began to be cooked on the American continent, and in a short time this dish became part of the national cuisine of the New World. It was in America that steak cooking turned into a real art, and every American chef knows how to fry a steak deliciously. There are certain subtleties that relate to the choice of meat and various culinary techniques of frying, the knowledge of which will help in mastering this virtuoso art. So, let's try to cook meat at home!

What are steaks

There are many types of steaks. For example, a thick piece of boneless beef, with a fatty layer, cut from the ribs, is a ribeye, and a thin layer of boneless meat from the back is a striploin, which has an almost triangular shape. A New York steak is similar to a striploin, but it has no fat. "Portehouse" is the largest steak from the loin, and filet mignon is the most expensive, juicy, tender and delicious steak from the only round muscle in the bull's body. T-bone steak is a T-shaped meat on the bone and combines two types of meat - fillet and thin edge. Angleterre is made from the meat from the inside of the shoulder, and the Café de Paris steak is made from the softest piece of meat from the shoulder. The Quasimodo steak is cut from the lumbar region of the back, while the Montevideo is a rump steak. The Roundpamb steak is made from the upper part of the hip area, the club steak is made from the back part of the thick edge, the sirloin is made from the thigh part of the carcass, and the rum steak is a very thin and well-beaten tenderloin. As they say, choose a steak for every taste!

Steak is made from beef only.

The most important rule of cooking is the right choice of meat. Initially, steaks were cooked from beef, so when they say “steak”, they mean exactly a beef dish. For other meats, clarification is required, so in this case they write: pork steak, chicken, salmon, and so on. But true steak connoisseurs say that steaks made from any meat other than beef are not steaks.

Naturally, selective beef is needed - it is believed that for an ideal steak, you should take the meat of young gobies aged 1–1.5 years of the Hereford, Shorthorn, Angus and Longhorn breeds, fed with grass, wheat and corn. Gobies that grew up on grain crops, and not just nibbled grass on the lawn, acquire an unusually delicate fat layer, evenly distributed in a piece. This is how elite marbled beef is obtained, from which the best steaks in the world are prepared. It is interesting that for classic steaks they take mostly bull meat, and the same dish made from cow meat is called a steak.

How to choose meat for a steak

The method of cutting the carcass is also important, since it is better to take meat fibers cut across, 2.5–4 cm thick, for steaks. Such cutting allows the oil to penetrate into the pores of the meat pulp, so the steaks cook quickly and turn out more juicy. By and large, only up to 10% of the carcass is suitable for steaks, so the meat intended for this dish is considered elite and expensive. The dorsal muscles are most suitable for steaks - the fact is that pieces from parts of the body where the muscles are at rest are better fried and are softer. It doesn’t matter if there is meat on the bone or without it, the main thing is that the piece is finished and you don’t have to cut off unnecessary pieces of fat or veins from it. And the meat should be fresh, dry, rich dark shade, with a smooth and silky surface. They say that the most delicious steaks come from slightly cured meat. The most important thing is that the meat should not be steamy, otherwise the steak will turn out tough, and its taste, which is just provided by fermentation, will not be so rich and rich.

Cooking meat for frying

Take the meat out of the refrigerator about an hour before cooking to bring it to room temperature. This is necessary for even roasting of the steak. If you cook frozen steaks, then in the evening they should be put out of the freezer in the refrigerator so that they thaw gradually. But connoisseurs say that steaks from previously frozen meat lose a lot in taste.

Some housewives marinate in lemon juice with salt and spices for softness and juiciness, although the choice of marinade is a matter of taste. Before frying, pieces of meat should be greased with olive oil and pepper, but when to salt the meat is a moot point. Some argue that it is necessary to salt before frying, while others are sure that it is more correct to salt after the appearance of a golden crust, and even better - already on a plate. How best to do it is up to you, in accordance with personal taste preferences.

What dish is used to cook a steak

You can quickly and tasty cook a steak in the oven, the Josper charcoal grill, on the open grill and in the grill pan, in which the meat does not burn and acquires an appetizing pattern. Fat, flowing into the hollows of the pan, is not absorbed into the meat, and the dish turns out to be dietary. But after the oven, the meat is always juicier and softer, because it is cooked not only due to the high temperature emanating from a metal dish or grill, but also due to the enveloping heat. If you are using an ordinary pan, it should be with a thick bottom, although it is believed that the steak is not cooked in ordinary pans and in a slow cooker - only a grill is suitable for this purpose.

The grill pan or oven should be as hot as possible before frying, and oil can be used both butter and vegetable. However, if you are using butter, do not overheat the pan. In this regard, frying with vegetable oil has its advantages, since it has a higher combustion temperature. Some chefs mix the two oils for best results, but cooking steaks in ghee, which doesn't burn and has a mild flavor, is ideal. By the way, ribeye steak, which is universal, is most suitable for frying in a pan. The fatty layer in the meat pulp melts quickly, soaking the steak and making it very juicy, tender and tasty.

How to cook a delicious steak: fry quickly

The main rule for cooking a steak is to first fry it very quickly in a hot frying pan to a crust, and then bring it to readiness over a slower fire. The fact is that protein coagulates under the influence of high temperature and does not allow the juice to flow out of the meat. Some cooks dry the steak for an hour in the oven at a temperature of 60 ° C before frying, as the dried meat instantly gives a dense golden brown when frying. If you neglect this rule, the steak will turn out dry and tough. At the same time, do not forget to also fry the side edges of the steak, holding it with meat tongs for convenience. The steak, closed on all sides with a dense crust, will be perfectly fried and remain juicy. This is one of the main tricks of cooking a steak. Don't overheat and let the pan get to the point where it starts to smoke, because if the steak burns, you won't be able to continue frying and it will come out raw.

How long to fry a steak, how to flip

A steak about 3 cm thick is fried on each side for 4-5 minutes, and if you have pieces of meat of a different size, then add or subtract one minute for each centimeter. How to cook a steak - turn it often or rarely? This is one of the most frequently asked questions by beginner cooks. There are two options here - either turn over every 30 seconds (of course, after the initial frying), or change the position of the steak no more than 4 times at a time. In the first case, you will get an evenly fried and not overdried steak, in the second case, the steak will turn out to be very beautiful, with a pattern from a grill pan or a grill.

It helps a lot in roasting and cutting pieces across the fibers. Heat flows through the meat, continuing to heat it even after the steak is removed from the heat. That is why there is no need to fry the steak for a long time - it will reach readiness in your plate. However, if you are afraid to serve raw meat on the table, cook the steak for about 15 minutes, but no more, so that the beef does not lose its tenderness and juiciness.

Determining the degree of steak cooking

There are six degrees of doneness, the choice of which depends solely on your personal tastes. When roasting blue, the steak is obtained with blood, rar is a very lightly fried steak, but already without blood. Medium rare steak - lightly fried meat: there is a crust on the outside, the meat is only heated inside. Steak medium - the average degree of roasting, when the meat is pink in the middle, but still damp. Medium well steak - perfectly done, with pinkish meat and well done - a very deep fried steak, perfectly cooked.

Experienced cooks can determine the degree of doneness visually, but this method requires a lot of experience and skill. You can do it easier - slightly cut the meat and look at its color inside, or press the piece with your finger - a raw steak is usually soft, and the finished piece becomes hard and dense. If you don't trust how you feel, you can cook by time - rare steak cooks for 2 minutes on each side, 2.5 minutes is enough for light-rare, 3 minutes for medium-rare, and 4.5 minutes for a well-done steak. each side.

If you have a food thermometer in the form of a needle, the task is made easier - it is enough to measure the temperature of the steak to understand at what stage of readiness the meat is. Blue steak is ready at 46-49 °C, rar - at 52-55 °C, medium rare - at 55-60 °C, medium - at 60-65 °C, medium well - at 65-69 °C, well done - at 71–100 °C. If the meat is heated above 100°C, the steak is overcooked.

"Relax" and steak tasting

An important secret to cooking a steak is to give it a "rest" and recover from intense frying. To do this, put a piece of butter on the steak, cover it loosely with foil and leave for 10 minutes. The longer the steak “rests”, the tastier, more aromatic and tender it will turn out. Do not rush to taste, because when frying, the meat fibers tighten and slightly shrink, but gradually they relax, and the juice is evenly distributed inside the steak. In other words, “rested” meat after heat treatment is always softer than meat that has just been removed from the fire. The steak can be served whole or cut into slices, on a warm plate with any sauce, stir-fried vegetables cooked in the same pan, with fried potatoes, vegetable salad and herbs.

Steak marinated with tequila and lime

This Latin American steak will add variety to your daily diet and cheer you up. Make a marinade with 3 tbsp. l. tequila, 3 tbsp. l. olive oil, 2 tbsp. l. lime juice, 2 drops of tabasco sauce, 4 garlic cloves, finely chopped and 1 small onion. Marinate the beef steaks for 2 hours, after placing the dishes with the marinade in the refrigerator, and after 1 hour the meat should be turned over.

Half an hour before frying, turn on the grill, remove the steaks from the marinade, dry them well, rub with pepper and salt. Grill the steaks for 3-4 minutes on each side and let them rest for 10 minutes before cutting them across the grain into thin slices.

Spices from the branded online store "Eat at Home"

The website "Edim Doma" published various recipes for meat steaks with photos and step-by-step instructions. When you master the art of cooking meat steaks, you will learn how to choose beef in the market, and you will determine the degree of readiness of meat by eye. Of course, there is a lot to learn up to this point, but the simplest recipes can be mastered right now, delighting loved ones with tender and juicy steaks, with which life seems more fun and tastier. Well, from the company store "Eat at Home" they will add a brightness of taste to your dishes!

Imagine an unfortunate exile, then imagine an angel appearing suddenly from transcendental distances and placing in front of the traveler a huge piece of selected beef fillet, about 4 cm thick, bursting with heat, sprinkled with allspice, adorned with melting pieces of butter of the very first freshness and covered in the most precious drops of meat juice dripping onto the sizzling pan and dissolving into the gravy. (Mark Twain "Foreign Wanderings"

Beef- first class source of dietary proteins, since it contains everything necessary for the human body and irreplaceable by anything amino acids, a large number of zinc and iron, B vitamins. Beef steak in a restaurant is a delicious and expensive dish. By preparing it at home, you will not only save money and time, but also get great pleasure and approval from the whole family.

You will need:

• freshly ground black pepper or steak seasoning

Step by step photo - recipe:

For the right steak, the most important thing is to choose the meat. The best steaks come from grain-fed marbled beef from New Zealand, American, and now Russian producers. Such meat is obtained from a special breed of bulls, the most popular beef breed in the world, Aberdeen Angus.

This premium beef is now sold in many chain stores, is exceptionally tender, juicy and does not require any manipulation before cooking - just cut the meat into pieces 3-5 cm wide across the grain.

If you do not have the opportunity to purchase marbled beef, go to the usual Russian market and buy beef tenderloin from the subscapular part of the carcass from a trusted seller. It has a large amount of fatty streaks that will make the steak juicy.

Grind black pepper in a mortar or mill. It will be enough for pre-marination. I additionally use just such a seasoning, which is also sold in our markets and is called "Gentle", contains dry onions, herbs and paprika.

Cut the meat into pieces 3-5 cm thick. If you have a special device for piercing a steak (tenderizer), use it. If not, then simply pierce the meat with the tip of a knife over the entire area. This will soften the meat fibers. No need to hammer a steak.

Brush meat generously with olive oil and season with seasonings. You don't need to salt the steak. This will allow the juices of the meat to remain inside.

Wrap the meat in a film and leave for half an hour, let it marinate. During this time, you can prepare a side dish. The best and healthy addition to the steak are fresh vegetables and herbs. And I'm cooking Greek salad, the recipe of which can be viewed

Let's get to the heat. First of all, heat the pan well. This is very important, because if it is cold, the juice will flow out of the meat. You don't need to oil the pan.

frying time depends on what degree of "friedness" you like meat:

• lightly toasted on the outside and almost raw on the inside - 2-3 minutes from each side.
• roasted outside with rose juice inside - 4 minutes from each side.
• fried crust on the outside and no signs of raw meat inside - 5 minutes from each side.

Let the cooked steak rest for 3 minutes (you can cover with foil). So the juice is evenly distributed inside. Salt to taste. A slice of butter with herbs on top of a hot steak is a classic. How to cook green oil see

This is what it looks like cutaway medium-rare steak (4 minutes on each side).

And here is a great company! Bon appetit!

Beef steak (ribeye). Short recipe.

You will need:

• beef (rib eye) - 800 - 1000 gr (4 steaks will turn out)
• ground black pepper or steak seasoning
• olive oil (or any other vegetable oil)

Cut the meat into pieces 3-5 cm wide. Pierce the meat with the tip of a knife or a special device over the entire area. You don't need to beat the steak with a hammer. Brush the meat with olive oil and sprinkle with seasonings. No need to salt the steak . Wrap the meat in cling film and refrigerate for half an hour. Heat up the pan well. No need to oil the pan . Fry the meat first on one side and then on the other.

Frying time:

• lightly toasted on the outside and almost raw on the inside - 2-3 minutes per side.
• outside toasted with rose juice inside - 4 minutes per side.
• fried crust on the outside and no signs of raw meat on the inside - 5 minutes on each side.

After roasting the meat, let it rest for 3 minutes. Salt to taste.

In contact with

The rib-eye steak will be completely cooked for 8 minutes over high heat: 2 minutes on each side, then turn over and fry for another 2 minutes on each side.

How to fry a ribeye steak

Products
Ribeye steak - 2 pieces of 200-250 grams
Salt - 0.5 teaspoon
Hand ground black pepper - half a tablespoon

How to fry a ribeye steak
1. If the steak is frozen, thaw it in the refrigerator beforehand (almost a day). Put the meat on a plate and leave for another 30 minutes. Dry with paper towel.
2. Lightly salt the meat with 0.5 teaspoon of salt.
3. Peppercorns grind with a mill (the output should be a tablespoon of spices). Sprinkle the edges of the steak.
4. Preheat a grill pan and cook the steaks over high heat for 8 minutes, turning the pieces after 2 minutes to cook evenly. You should get medium-roasted meat with a lattice pattern.
5. Arrange the ribeye steaks on a serving platter and let them breathe a little.

Fkusnofakty

Ribeye - This fattest and juiciest beef steak. As meat, it is preferable to choose Australian beef and preferably chilled. So the products retain their beneficial properties better, in contrast to deep freezing. In Russia, unfortunately, such a breed of breeding bulls has never been bred - certain feeds and growing technology are needed. Only in recent years, individual livestock breeders have paid attention to this breed, for example, in the Lipetsk region. Local agricultural producers believe that in the future Lipetsk marbled meat can compete with world producers of elite beef.

To prepare the ribeye steak frying pan Grill can be replaced with a regular cast iron pan. In this case, the grill pan is just an element of imitation of the grill grill. It is not necessary to grease the pan with vegetable or butter. It is enough to dip the pieces of ribeye steak themselves into the oil a little.

Distinguish 6 degrees of readiness ribeye steak - from very raw (so-called with blood) to fully cooked. If it takes only a couple of minutes to cook the first option, then the last one will be fried for all 8 minutes, plus rather thick pieces of meat (4 centimeters) will need to be brought to readiness in the oven. Also distinguish between half-baked and medium-rare steak with blood (4 and 6 minutes each, respectively), medium-rare steak (7 minutes) and ready-made (8 minutes) - as indicated in the main recipe. - Before serving to the table it is desirable that the fried pieces lie a little on the plate - about 5 minutes. This will allow the meat juices to evenly distribute.

I am glad to welcome all lovers of fresh roasted meat. Today we will talk about the recipe for ribeye steak in a pan. I will try to tell you in detail how to properly cook meat and give many step-by-step examples with photos.

If you don’t like meat, I suggest going to, and for those who purposefully came to this page, read the recipe to the end.

Ingredients:

1. Fresh steak - 1 pc.

2. Salt to taste

3. Pepper to taste

4. Olive oil - 1 tbsp.

5. Garlic - 2 cloves

6. Rosemary - 1 sprig

7. Butter - 30 gr.

8. Lemon juice - 1 tsp

Cooking method:

1. To prepare a classic rebuy steak, we need a good fresh and fairly lean piece of meat.

2. Now our steak needs to be prepared, for this we first salt it on one side, pepper it and pour it with olive oil.

3. Level the spices over the entire surface and turn over.

We do the same procedure on the other side. To keep all the juices of this meat, we will fry the steak quickly in a very hot pan.

4. To do this, take any frying pan, in my case it is ribbed, put on fire and heat for 5 minutes. The intensity of the fire does not have to be full. It will be enough if it makes it a little stronger than average.

Let's start frying:

5. I draw your special attention, in no case do not pour oil into the pan, the steak is already watered with it and will be fried dry. There will be smoke at home like a fire, so open all the windows.

6. It is very important to respect the cooking time of the steak. It is generally customary to fry it for 1 to 5 minutes on each side, depending on the degree of doneness desired. In our case, we will make a lattice pattern, frying first one side in 2 stages, then the second in 2 stages.

Look what we got after a minute and a half of cooking.

7. Now put the steak on the same side, just flip it 90 degrees. Fry for another one and a half minutes. Press the piece lightly into the pan.

8. A minute and a half passed, I got such a lattice. Aesthetics in cooking is always important if you are not cooking for yourself. A beautiful dish, according to experts, causes a greater appetite.

9. Put on the other side, press and fry in the same way. When meat is fried, there is an amazing smell, but it should not bother you.

10. While the next side is fried, we will process the finished side with spices. First, beat with fresh branch rosemary, and then rub with half a clove of garlic.

11. Now rub the finished side with a small piece of butter, this will give tenderness to the steak.

12. Another minute and a half has passed, and I again twist the steak 90 degrees. The total cooking time for the steak is about 6 minutes. It is very important to observe it, otherwise the dish will not be identical. In order not to be mistaken, get a kitchen stopwatch, I already have one.

13. Now we do the procedure with rosemary, garlic and butter again on the other side. In this way, you will give the dish a flavor that will spread throughout the room.

14. Now fry it on the sides, I do it, as shown in the photo. I hook the meat and hold the non-fried sides for 45 seconds.

We put a couple of cloves of garlic to the meat directly into the juices that remained in the pan.

15. We shift the fried steak into a free form and send it to the oven preheated to 180 degrees for 5 minutes. This procedure must be performed in order to remove the remnants of blood and bake it well from the inside. If you love with blood, then this procedure is not for you.

Prepare the sauce:

16. Pour the juices left after the meat into a separate plate. They will still be useful to us and will even be almost the most important ingredient in this dish. For piquancy, add 1 tsp to the sauce. lemon juice.

17. Cut it into small pieces.

18. Transfer the steak to a plate, pour over our sauce. Ready!

Thank you all for your attention, I hope you enjoy this fried version. If you have a desire, send photos of your steaks, write recommendations and wishes, see you soon!

Ribeye Probably the most famous steak in the world. It is cut from a thick edge of beef (from 5 to 12 ribs). The steak is characterized by the fact that on its cut, inclusions of fat form a pattern that resembles an eye in shape. This is where the name of the steak comes from, because in translation from English rib is a rib, eye is an eye.

During its preparation, the fat layers melt, softening the muscle fibers, as a result of which the meat turns out to be unusually tender, with a delicate, refined taste. In my recipe with a photo, I will tell you how to properly cook a ribeye steak in a pan and what you need for this.

I note right away that cooking will not take you much time. You will also learn how to cook a ribeye steak at home in a pan so that it turns out no worse than in an elite restaurant.

ribeye steak

Kitchen appliances and accessories: cast iron skillet or grill pan; tongs; knife; Bowl; baking sheet; kitchen board.

Ingredients

How to choose the right meat for a steak

• Classic ribeye is made from marbled beef, or rather from its costal part, from 5 to 12 ribs. The appearance of fat in this particular part of the carcass is a merit of nature and proper nutrition of the animal, thanks to the use of water with a high content of minerals, fresh grass, corn and wheat.
• The meat for such a steak should be bright red, not brown or red-gray. Darker shades indicate long-term storage (aging) of meat.
• The correct rib eye is at least 2 centimeters thick, and ideally it should be up to 5 centimeters thick. This is exactly the classic ribeye that has been prepared by chefs in steakhouses since the last century.

Step by step cooking

1. Sprinkle the steak with salt. Also sprinkle with freshly ground pepper. Drizzle the steak with olive oil. Lightly rub the oil into it along with salt and pepper. Flip the steak over and do the same with the other side.
   
   
2. We put the meat on a very well-heated grill pan.
   
   
3. Fry the steak over high heat for a minute and a half, and then turn it 90 degrees with tongs, lightly pressing it against the surface of the pan. Fry the meat for another minute and a half. Since my steak is fried in a grill pan, a mesh is formed on its surface due to such manipulations. If you have a regular skillet, fry the steak on each side for 3 minutes.
   

   Did you know? Most chefs recommend a medium-rare ribeye steak (3 minutes on each side).

   
   
   
4. Flip the meat over to the other side. After a minute and a half, turn it 90 degrees and fry for another minute and a half.
   
   
5. Cut a clove of garlic in half, prick it on a fork and grease the steak with it (the place of the cut). While frying, also lightly pat the steak with a sprig of rosemary. Garlic and rosemary will add an amazing aroma to the finished dish. While frying, brush the browned side of the steak with a dollop of butter. We do the same with the other side.
   
   
6. Holding the meat with tongs, fry it from the sides, lightly pressing it against the pan.
   
   

   If you do not want the steak to be bloody, place it in the oven for 3-5 minutes.

7. After that, leave it under the lid for another 5 minutes, so that it brews and reveals its taste and aroma.
   
   
8. Drain the meat juice from the pan, which stood out during the frying of the meat. Add 5-6 drops of lemon juice to it and mix. Cut the ribeye at a 30 degree angle with a sharp knife.
   
   
9. Put it on a plate. Drizzle with meat juice and lemon sauce, decorate with herbs and serve with salad, fried potatoes or any other side dishes of your choice.
   
   

Recipe video

I hope now you know everything about the ribeye steak - what it is, what part of the carcass is used for it and how to cook it correctly. But still I want to recommend that you watch this video, from which you will learn many important cooking secrets.

The Secrets of Delicious Ribeye Steak

• Be sure to bring the meat to room temperature before cooking. Take it out of the fridge an hour or two before cooking.
• Before seasoning the meat with salt and pepper, pat it dry with paper towels to remove excess moisture. A dry steak will brown faster.
• It will not be superfluous to let the meat lie down with salt and pepper for 10-20 minutes.
• Do not simmer the meat for a long time on low heat, so that all the juice does not evaporate from it.

Other cooking options

If you like meat dishes, and especially steaks, then I advise you to cook the “machete steak” as well as the premium striploin steak. Also, I think you'll like the Flank Steak if you prefer leaner meats, and the Chuck Roll Steak, which is reminiscent of ribeye. Or cook up an appetizing Denver Steak with salsa. All these dishes are very fragrant and tasty, cook them and enjoy!

In cooking a ribeye steak, the most important thing is not to spoil the already excellent meat. But this, of course, will not happen if you cook this wonderful dish according to my recipe and use my advice. I look forward to your feedback on the incomparable taste and aroma of the ribeye steak. Bon appetit!