Steak has just the right ratio of meat to fat and pleases Greeks and Trojans with its unmistakable softness and texture. These boneless cuts are generally well priced and a large size to feed the whole family. It adapts to a variety of cooking methods, so read below to find out how to choose a good piece and how to prepare it in the three most popular ways: fried, grilled on the barbecue and roasted or baked in the oven.
Method 1 of 5: Preparing the steak
Step 1. Choose a cut of steak at the nearest butcher or market
- Choose a cut big enough for the number of people. You need to consider 125 to 250 grams of steak per person.
- Choose steaks that are at least 2.5 cm thick, but aim for 5 cm. Steaks thinner than this will easily dry out when cooked.
- Fresh ribeye is dark red and has a good amount of fat in the meat's fibers. This contact of the fat with the meat is what makes it juicy.
- There should be some visible fat layer on the steak.
Step 2. Take the steak out of the wrapper and wash it
There are those who say that you should not wash the meat, but if you choose to do so, leave it under cold running water on both sides. Dry well using sheets of paper towels.
Step 3. Season the meat as you like
Good meat doesn't need a lot of seasoning. A few pinches of salt and pepper on both sides is enough.
Add garlic powder, cayenne pepper, other chili powder, or Italian seasoning to create variations
Step 4. Marinate the steak, if you prefer
Ribeye is great with marinades because it fits in so many different flavors.
- Choose a ready-made mixture for marinating or make your own at home by mixing equal parts of oil, vinegar and spices.
- Place the steak in a resealable plastic bag and add the marinade. Close the bag and let the meat rest for 4 hours or overnight.
- When preparing the steak, take it out of the bag and dry it with a paper towel.
Step 5. Let the steak rest at room temperature for an hour before preparing it
Cold meat becomes more difficult to cook to the desired extent. When the steak is at room temperature, it is easier to leave it rare, medium or well done.
Method 2 of 5: Fried Ribeye
Step 1. Cut the piece into portions suitable for serving
Use a plastic board to prevent contamination of wooden boards.
Step 2. Place a skillet made of cast iron or other resistant metal over medium heat
Put a teaspoon or two of cooking oil in the skillet to make it very hot.
Step 3. Place the steaks in the center of the pan
Cook on one side for 15 seconds, then turn using a kitchen tong. Ideally, a thick, crunchy layer is formed on both sides.
- Do not turn the steaks until they have cooked through on that side (this is called sealing). Turning it too soon prevents the aforementioned crust from forming.
- Don't leave the steaks too close together. If necessary, make several batches.
Step 4. Continue turning the steaks every 30 seconds until they are done
- For rare steaks, fry for 1 1/2 minute on each side (total).
- For bloodless rare steaks, let them fry for two minutes on each side (total).
- For grilled steaks, fry for 2 1/2 minutes on each side (total).
- For well-done steaks, fry for three minutes or more on each side (total).
Step 5. Take the steaks out of the pan and let them rest for three minutes
This allows the natural juices to distribute well over the meat.
Step 6. Serve hot
Method 3 of 5: Steak steak on the barbecue
Step 1. Cut the meat into pieces suitable for serving
Use a plastic board and avoid wooden ones, as they get contaminated by raw meat.
Step 2. Prepare the barbecue
Light the fire if it's a charcoal grill, or turn it on if it's a gas grill. Allow the grill to heat up well.
Don't let the grill get too hot or the steaks will be hard on the outside and raw on the inside
Step 3. Place the steaks on the grill
Let it cook for approximately four minutes on the first side. Use a kitchen or barbecue tong to flip the steak once it has grill marks and a brown crust. Grill on the other side for another four minutes.
Step 4. Take the steaks off the grill and let it sit for three minutes
Method 4 of 5: Roasted Ribeye
Step 1. Preheat oven to 260°C
Step 2. Grease a shape
Place the seasoned steaks inside it.
Step 3. Place the form inside the oven
The surface of the meat should be 5 to 7, 5 cm above the fire.
Step 4. Let the meat roast for approximately five to six minutes (assuming a 2 inch thick steak)
Take the pan from the oven, turn the steak over, and place it back for another five to six minutes.
Method 5 of 5: Oven Baked Pork Ribs
Step 1. Preheat oven to 205°C
Step 2. Place the seasoned steak on a shallow baking sheet
Step 3. Place the baking sheet in the oven
Cook without covering for 40 to 50 minutes.
Step 4. Let it sit for three minutes before serving
Step 5. Ready
- If you're roasting the ribeye and want it to have that crunchy crust, seal the meat in the skillet first. Use medium heat and let each side stand for two or three minutes. This traps the natural juices inside the meat before it goes into the oven.
- If you are unsure of the point of the meat, use a thermometer to clarify the doubt. Insert the needle until the tip reaches the core end. The meat must be between 63 and 68 ºC, regardless of the method of preparation.
- Cooking time varies depending on the size of the cut, so adjustments need to be made. If you want the ribeye well done, leave another two or three minutes on each side.