The rib-eye, also known as a scotch fillet or entrecôte, is one of the world’s most popular steaks. It is derived from the Longissimus Dorsi muscle, which travels down the spine and does little work, giving it a wonderful soft texture. What really sets it apart is the magnificent marbled fat running through the meat (including a ‘eye’ of fat in the middle, hence the steak’s name), which melts and renders into the steak when cooked. This adds extra meaty flavor as well as a luscious, moist, and soft texture.
A rib-eye steak can come from the sixth to the twelfth rib, and the end from which it comes should govern how it is cooked. The most frequent cut (and often what you’ll find when buying rib-eye steak in supermarkets) is the center cut. It has some of the fat cap as well as a good amount of marbling. Then there are the two ends: the short loin and the chuck. The short loin end has little to no cap and little marbling, making it ideal for consumers who prefer less fat. The chuck end, on the other hand, has more marbling and the biggest portion of the cap attached. Ask your butcher for steaks cut from the chuck end to get the greatest flavor out of a rib-eye.
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RIBEYE STEAK
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INGREDIENTS
1 rib-eye steak
flaky sea salt
freshly ground black pepper
50g of butter
2 sprigs of thyme
1 garlic clove, bashed with the skin left on
1- Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. This is an important step to ensure a consistent cook throughout the steak- When ready to cook, season the steak generously. Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage
3- Get your frying pan smoking hot. If you are cooking 2 steaks, make sure your pan is large enough to fit the steaks in with plenty of room– if not, use 2 pans and heat both up simultaneously. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done
