How to Prepare Rib Filet: 14 Steps (with Pictures)

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How to Prepare Rib Filet: 14 Steps (with Pictures)
How to Prepare Rib Filet: 14 Steps (with Pictures)
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Considered in some countries as one of the best cuts of beef, the Ribeye steak (Ribeye Steak, in English) is a guarantee of satisfaction for every good carnivore. Below you will find simple and quick methods to prepare it.

Ingredients

  • 300g of Rib Filet
  • 60ml of olive oil
  • Salt and pepper to taste

Steps

Method 1 of 2: In the Frying Pan

Step 1. Preheat the skillet

Place the skillet on high heat, until it is very hot. Meanwhile, remove the meat from the refrigerator and leave it at room temperature.

If you have an ovenable skillet, an alternative is to leave it in the oven at 260 degrees Celsius, until it gets really hot. Then remove it and place it on the stove, over high heat

Step 2. Brush the oil onto the meat

Spread olive oil on both sides of the filet and season with salt and pepper to taste. It's always best to season your meat right before you put it on the fire, otherwise the salt can dry out the meat and affect its flavor.

If you're not sure about the amount of salt, a good pinch throughout the meat should do the trick. Unless, of course, you prefer a slightly less salty meat

Step 3. Place the meat on the fire

When the skillet is very hot, add the fillet. If it is not a non-stick skillet, spread a little oil on its surface to prevent the meat from sticking. Simmer the steak until its color turns brown and shiny and the texture looks crunchy.

  • When the meat reaches the point described above, turn it over. Before turning it over, you can give it another quick brush with oil. Never turn the meat more than once as this can make it quite hard. After turning, lower the heat to medium and wait. The total cooking time will depend on the type of pan, the thickness of the steak and your preferred cooking point.

    For a 2cm steak, about 5 minutes for the first side and another 3 for the second is a good average

Step 4. Test the stitch

Some chefs often use a very useful tip to check when the meat is ready:

Keep your palm open and press the area just below your thumb. Undercooked meat should have a consistency similar to it. A meat a little more 'to the point' should have the consistency of the region just below the first used. A well-to-do meat should have the consistency of the region just above your fist. And finally, the well-done card must have the consistency of the fist. Use something like a spatula or tongs to check the consistency of the meat and compare it

Step 5. Remove meat from heat

When done, remove the meat and let it rest for a minute or two. This interval is important so that the meat juice can flow throughout the piece and refine its flavor.

During this period, you can wrap the meat, without pressing it, in a sheet of aluminum foil. This helps to preserve all of its flavor and texture

Step 6. Serve

The meat should already be juicy and ready to serve. Try it with french fries, roasts or vegetables. Serve it whole or sliced.

Method 2 of 2: On the barbecue

Step 1. Choose the part

When buying or cutting your meat, opt for thicker steaks (between 2, 5 to 4 cm). A thicker cut allows for crunchy meat on the outside and juicy on the inside.

Step 2. Light the barbecue

Before grilling the meat, grease the grill with a little oil to prevent the steak from sticking

Step 3. Spread a little oil on the steak and season with salt and pepper

The amount of seasoning is up to you, but try not to save too much. The oil should be enough, together with the salt and pepper, to form a tasty and beautiful layer with a caramelized appearance on the meat.

Step 4. Place the fillet on the hottest part of the grill

Don't leave the meat! The fat from the meat can intensify the fire and scorch the meat. This is normal, just avoid burning it.

If these flames remain for more than a few seconds, move the meat to a region with less fire and wait until the fire goes down a little

Step 5. Roast the meat for 4 or 6 minutes

When the meat reaches its preferred point, turn it to roast the other side, also in the hottest part of the grill.

Remember: You can always return the meat to the fire to ‘arrive’ a little longer. However, you cannot repair meat that has already been burned. So, if you're unsure about the point of meat, it's best to err on the side of less

Step 6. Grill the other side for another 4 or 6 minutes

This time should be enough for a meat between rare and on point. If you prefer the meat a little more cooked, wait another minute or two for each side.

Step 7. Remove the meat from the grill and wait about 5 minutes before serving

Be patient, this 'rest' period is important for the meat to reach its best point.

Step 8. Serve

A succulent prime rib goes well with just about anything. A piece of corn roasted on the barbecue, a salad and a bottle of red wine is a good option.

Tips

The fat naturally present in this cut makes rib fillet a tasty and succulent meat without further effort. Enjoy the flavor of meat without extravagant spices or sauces

Notices

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