Perfect Ribeye Steak: A Culinary Masterpiece
Ingredients:
- 1 prime ribeye steak
- Flaky salt
- Freshly ground black pepper
- 50g high-quality butter
- 2 sprigs of thyme
- 1 garlic clove, crushed with the remaining skin
Directions:
- Begin by allowing the ribeye steak to reach room temperature by taking it out of the refrigerator at least half an hour before cooking. This crucial step ensures even cooking, resulting in a perfectly succulent steak.
- Liberally sprinkle flaky salt and freshly ground black pepper on both sides of the steak from a height to achieve an evenly distributed seasoning.
- Heat your frying pan adequately. If you’re preparing multiple steaks, ensure your pan accommodates them with ample room. If not, use two pans simultaneously. Add the steak to the skillet, cooking over medium-high heat for 2-3 minutes on each side, depending on your desired level of thickness and doneness. As a general guideline, a 3cm thick steak should reach medium-rare after approximately 5 minutes. If you possess a meat thermometer, aim for a core temperature of 50°C for rare, 60°C for medium, and 70°C for well-done.
- After the first flip, introduce the decadence of butter, thyme, and crushed garlic to the pan, basting the steak for an additional minute. Tilt the pan towards you to collect the infused butter, then generously pour it back over the steak several times.
- Remove the steak from the pan and allow it to rest for a crucial 5 minutes. This step is paramount; during the cooking process, the meat fibers contract. If you cut the steak immediately, the juices will escape onto the cutting board. The rest time lets the fibers relax and reabsorb their flavorful liquids, preserving the steak’s succulence.
- Finally, expertly slice the steak against the grain, season to taste, and serve alongside your preferred sides and sauce.
Savor the culinary excellence of this perfect ribeye steak – a symphony of flavors and textures in every delectable bite. Enjoy!