Ribeye steak
1 serving
10 minutes
Ribeye steak is a true gastronomic luxury popular in European cuisine. Its history begins in the USA, where this type of steak became a symbol of quality meat. The main feature of ribeye is its rich marbling, which keeps the meat incredibly juicy and tender. Grilling on a hot skillet gives it an appetizing crust while maintaining internal softness. The flavor is rich, buttery, with deep meaty notes. A side of sautéed mushrooms complements the steak with earthy tones. Seasoned with sea salt and freshly ground pepper, it reveals its best gastronomic qualities. Such a steak is perfect for festive dinners or pleasant evenings with a glass of red wine.
1
Heat the grill pan (or another pan with a thick bottom).
2
The piece of meat must be patted dry with paper towels to ensure it fries rather than steams.
3
Brush the steak with olive oil on both sides (if desired).
4
When preparing the steak, forget about regular salt and lightly rub it with coarse sea salt!
- Coarse sea salt: 5 g
5
Place a piece of meat on a hot skillet and fry for 1-1.5 minutes on one side. Then immediately place halved mushrooms around the steak to cook them simultaneously.
- Marbled beef: 500 g
- Fresh champignons: 150 g
6
Flip the steak to the other side: now, thanks to the formed crust, all the juices will stay inside.
7
After another 1–1.5 minutes, flip the meat a third time to get a nice crosshatch pattern from the grill.
8
After flipping, reduce the heat to minimum. We do this so the steak starts to cook without burning, and thanks to the ample fat in the ribeye, a crust is guaranteed.
9
After 3 minutes, we flip again for 3 minutes and remove the steak from the pan. A 2 cm thick steak is cooked to Medium.
10
We let him rest for about a minute.
11
Place on a plate, add a bit of freshly ground pepper, sea salt, a sprig of thyme, and a piece of butter, then arrange the mushrooms on the plate.