Ribeye steak
Description
The recipe won't take much time. There's absolutely no need to add fat when searing ribeye, as its high marbling contains enough fat that renders during cooking. The meat turns out flavorful and tender. Serve hot.
Instructions
- 1
Step 1
1. To defrost the meat, place it in the refrigerator for a full day without removing the packaging. Slow thawing helps retain the maximum amount of meat juices. Once the steak is completely defrosted, let it sit at room temperature for about half an hour. Pat the steak dry.
- 2
Step 2
2. Now, you need to grind black pepper into the plate. A regular manual grinder will handle this task very well. It is highly undesirable to use pre-ground pepper, as it won't provide the desired aroma, and the grind will be too fine.
- 3
Step 3
3. Next, we will season the meat with salt. Then, dip the edges of the steak into ground pepper.
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Step 4
4. Heat the grill pan over high heat and place the steak on it. Sear the steak for about two minutes. Then flip the steak to the other side and sear for the same amount of time.
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Step 5
5. Repeat the steak frying procedure once more to create a grid pattern on it.
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Step 6
6. Place the cooked steak on a plate and let it rest for a few minutes. This time is sufficient for the temperature inside the steak to even out and the meat juices to distribute evenly.