Rib-eye steak, medium rare
1 serving
25 minutes
A medium-cooked Ribeye steak is the embodiment of meat perfection, symbolizing the balance between juiciness and rich flavor. This classic British recipe is rooted in centuries-old steak traditions. The medium doneness reveals the meat's texture while preserving its natural tenderness and juices. A light crust formed during cooking complements the meaty aroma, creating a rich flavor profile. Sea salt and fragrant pepper enhance the natural taste of beef, while olive oil adds softness. A sprig of thyme or rosemary adds a touch of freshness and sophistication when served. This steak is the perfect choice for dinner with a glass of red wine, accompanying the meal with notes of deep gastronomic pleasure.
1
Meat must be warmed to room temperature. Season the steak with salt and pepper on each side, evenly distributing salt and pepper over the surface of the meat.
- Sea salt: 5 g
- Black allspice: 2 g
2
Coat the steak with oil to form a thin layer.
- Olive oil: 1 ml
3
Place the steak on a well-heated skillet. Sear the meat for 5–7 minutes on each side.
- Beef steak: 1 piece
4
Garnish with a sprig of rosemary or thyme when serving.
- Thyme: 1 sprig