Bone-in steak
Description
The dish is prepared without unnecessary complications. Choose a marbled bone-in ribeye steak, 3 cm thick, with visible marbling. It can be cooked in a pan, oven, or on a grill. A good tool for checking the doneness of the steak is an internal temperature thermometer. If you have one, keep in mind that medium doneness is achieved at 52°C, rare at 49°C, and well-done at 54.4°C. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. The steak should reach room temperature before cooking. Take it out of the refrigerator and let it sit in the kitchen for half an hour.
- 2
Step 2
2. After half an hour, pat it dry with a paper towel. The meat should be dry.
- 3
Step 3
3. Salt and pepper the steak on both sides, brush with oil. Preheat the oven to 260 degrees. Heat an oven-safe skillet over high heat, place the steak in it, and cook for 2 minutes on each side.
- 4
Step 4
4. Remove the skillet with the steak from the heat and place it in the oven for 3-5 minutes, depending on how well-done you like your meat.
- 5
Step 5
5. The finished bone-in ribeye steak should rest for about 10 minutes before serving.