What kind of meat is suitable for a rib-steak?
For a ribeye steak, only a piece of meat is takenfrom the area under the shoulder blade of the carcass, where the muscle tissue adjoins the rib. There are different types of muscles here, and when cut, the ribeye looks like it is made up of different pieces of meat with a layer of fat in the middle. The pattern resembles an eye, which is why the name in Russian is “eye-on-the-rib”. Real ribeye is not made from fresh or frozen meat. But since Russia does not have its own tradition of growing such meat, you can buy ready-made quick-frozen or chilled steak meat in elite supermarkets. At the same time, it is cut into pieces of the required thickness, strictly from 3 to 5 cm. Difficult? Expensive? But it's worth it...
And how can you fry this lovely piece of meat?
In steak houses, meat is cooked in an oven -Josper. A specially trained person constantly maintains the required temperature. Half of the success in cooking the perfect steak depends on his work. Ordinary Americans use a grill when cooking steak at home, that is, they fry the meat on a grate over hot coals. You can cook a ribeye steak on a grill pan or a regular frying pan. When cooking at home, it is a good idea to get a thermometer to measure the temperature inside the dish with a probe that can be inserted into a piece of meat, thereby ensuring the required degree of roasting. First, let's determine what degree of roasting you need to achieve. There are seven of them:
- "Blue" - very quickly fried, to form a layer of coagulated protein, so that the juice does not flow out. The temperature inside the piece is 46-49 ° C.
- "With blood" - fried at 200°C for 1-1.5 minutes on each side, temperature inside - 50-55°C.
- "Low Rare" - fry at 200°C for 2-2.5 minutes on each side, internal temperature - 55-60°C, bright pink juice.
- "Medium rare" - fried at 180°C for 3-3.5 minutes on each side, meat temperature 60-65°C, light pink juice.
- “Almost cooked” – at 180°C for 4-4.5 minutes on each side, temperature in the piece – 65-69°C, juice is clear.
- “Roasted” - cook as the previous one, after roasting bake in the oven, the temperature of the piece is 71-100°C, a little transparent juice.
- "Well done" - roasting, baking in the oven. The temperature of the meat is 100°C, no juice is released.
From theory to practice
To prepare the dish you will need:
- Ribeye steaks - packaging may vary, quantity as desired; if they are frozen, they may need to be defrosted for up to 24 hours directly in the package, in the refrigerator;
- Black pepper - 2 tsp;
- Salt - about 0.5 tsp.
And that's it, for good meat nothing else is neededyou need. Well, the right cooking recipe, of course, will help you not to spoil it when frying. A completely defrosted piece should be left at room temperature for half an hour to an hour so that it warms up evenly both inside and out. Grind the black pepper and pour it onto a flat plate. So, have you decided to what degree you are going to fry the meat? Put the frying pan on the fire and heat it up to 200 degrees. Immediately turn on the oven if you are going to cook fried meat. In the meantime, salt the steak and roll the sides (not the wide surface, but the sides of the piece) in freshly ground pepper. And put the ribeye steak on the frying pan. The grill pan has special ribs on the bottom, they will leave a striped pattern on the meat. To get the typical American steak "checkered" pattern, you will have to turn the piece 90° with the grill in the middle of frying on one side. Turn over and also, turning if desired, fry the meat on the other side. Select the frying time on each side according to the desired degree of doneness. Usually, it is done from medium to well done. If the last two degrees are selected, after frying in a frying pan, the steak should be immediately transferred to the oven preheated to 200°C on the grill for a few minutes. Remove the meat from the oven and be sure to let it stand under the lid or a deep plate. Swallowing saliva, wait about five minutes until the ribeye steak rests and the juices in it are evenly distributed. Then, in anticipation, cut the meat into thin slices and... enjoy.
And another time, use a different recipe
To cook meat in this manneryou will need a grill. The smoky smell of a browned ribeye steak is so tempting and the sides of tomatoes are so beautifully baked that in the summer, on the lawn near the house, any Russian city dweller is quite ready to feel like a 100% American. Well, if there is no grill, lawn or it is snowing, we will make do with the options on a frying pan. After all, we are from Russia and are accustomed to more than that. The recipe called "Tomahawk" requires the following products:
- Ribeye steak on the bone - about 400 g;
- Cherry tomatoes on twigs - 2 twigs;
- Garlic - 2 heads;
- Champignons small several pieces, to taste;
- Butter for roasting;
- Several bulbs are shallow;
- Red wine;
- Vinegar;
- Whiskey — 15-20 ml;
- Sea salt, sugar, black peppercorns - to taste.
Season the steak with sea salt and pepper.freshly ground pepper. Then fry over hot coals to the desired degree of roasting. If you do not have a thermometer at hand, the degree of roasting can be determined with good accuracy as follows. Connect the tips of your thumb and index finger, without straining. Press several times on the pad under the thumb, from the palm side. Meat of this hardness will approximately correspond to the degree of rare roasting. The thumb and middle finger are medium rare, the thumb and ring finger are almost rare, the thumb and little finger are rare. Place the meat on a plate to “rest”. In the meantime, prepare the vegetables. Cut off the tops of the garlic heads, bake the garlic on the grill. Hold the cherry tomatoes over the coals, sprinkling with salt and sugar. Quarter the champignons, fry with shallots, salt, pepper in butter. When the juice comes out of the mushrooms, remove them and add red wine and vinegar to the juice. Keep the sauce on the fire until it thickens. Put the fried mushrooms and onions on the steak. Put the heads of garlic and sprigs of tomatoes on the sides of the steak. Whiskey will be needed for serving, to surprise and please the guests or yourself. When everything is already beautifully laid out on the plate, you need to pour a little whiskey around the steak and set it on fire, flambé. The alcohol will quickly burn, leaving a barely perceptible subtle aroma and will give a slightly noticeable flavor to the meat. They say that the flambé recipe appeared in France due to the fault of one careless cook. But the king liked it so much! Try it too, not all kings indulge in exquisite cuisine.
Let's try to marinate the steak before cooking
Need to:
- Ribeye steak - 400 g;
- One lime;
- Soy sauce - tablespoon;
- Olive oil - 2 tbsp;
- Chili sauce, black pepper, bay leaf and salt - to taste.
The recipe is a bit non-classical, the steak is on itIn our homeland, they cook it just like that, without marinade. But it’s always useful to try something new. At least to decide what will taste better. For the marinade, mix lime juice, soy sauce, oil and chili sauce. Mix everything and add salt and spices. Pour the marinade over the previously defrosted steak, roll the meat in it well and leave for a couple of hours at room temperature, turning the piece from side to side after a while so that it marinates well. Fry the steak on the grill or in a frying pan until the desired degree of browning. Set the meat aside on a plate to rest and prepare any vegetables for a side dish and to decorate the dish. You can fry quarters of bell pepper, cherry tomatoes, garlic heads or thick onion rings in the same frying pan - whatever you want. Serve on a plate and devour, purring and growling with pleasure. Here is another recipe for marinated ribeye steak - for those who like the garlicky smell of fried meat. Products:
- Ribey steak weighing about 400 g;
- Unsweetened yogurt - half a glass;
- Lemon or lime juice - 0.5 tbsp;
- Garlic - two cloves, but to taste;
- Ground paprika, black pepper, salt - to taste;
- Chopped fresh or dried herbs: parsley, celery.
Mix all ingredients for cookingmarinade. To do this, press the garlic through a press. Apply the marinade evenly to the meat and wrap it in film. Leave it in the refrigerator overnight. Before cooking, preheat the oven and heat the frying pan. Quickly fry the meat, about 2 minutes on each side, until done in the oven. You can use any marinade recipe for meat for marinating - every housewife has her own secret. The main thing is not to make a cult out of the original dish. Breaking traditions always gives birth to new masterpieces.
If there is no time to pickle
If you just don’t have the strength to wait a few extra minuteshours while the meat marinates, or unexpected guests are on the doorstep, and the steaks have only just managed to defrost, what to do in this case? The recipe for cooking a ribeye steak cowboy style, with Argentine chimichurri sauce will help. You need to take:
- A ribeye steak with the bone is called a cowboy steak;
- Salt, pepper to taste.
The sauce recipe requires the following ingredients:
- Fresh parsley - about 200 g;
- Garlic - 5 large cloves;
- Green onions - 50g or more;
- Pod of red pepper, spicy;
- Oregano — 1 tbsp;
- Wine vinegar - 3 tbsp;
- Olive oil - half a glass;
- Salt -1 tsp;
- Black pepper - to taste
For the sauce, finely chop the herbs and pepper pod with seeds.chop or grind in a blender, add oregano and black pepper, salt, vinegar and oil. Let it sit, and in the meantime, work on the steak. Heat the frying pan and fry the steak to the desired degree. Put it on a plate and let the meat rest for about 5 minutes, covering it with foil. If desired, prepare grilled vegetables for a side dish. Serve the meat on a plate, pouring chimichurri sauce on top. Another recipe will help feed guests or family something new once again. Products for cooking:
- Ribeye steak - two 450 g;
- Butter - 100 g;
- Cognac — 2-3 tbsp;
- Lemon peel;
- Salt, coarse black pepper;
- Freshly frozen pods;
- Shallot;
- Fresh thyme - 2-3 sprigs;
- Vegetable oil - 2 tbsp;
- Boiled potatoes - 1 kg;
- Yolks of 2 eggs;
- Parmesan — 50 g;
- Nutmeg, salt, pepper - to taste.
Leave the defrosted steaks on the table so thatwarmed up. Turn on the oven. Mash the potatoes, mix with the yolks, grated cheese, season and salt. Place in a pastry bag and prepare crispy potato cakes for garnish. Cover the baking sheet with baking paper, pipe cakes of any shape from the pastry bag, bake at 200°C. Gradually add cognac to the softened butter, thoroughly mixing each portion. Grate the zest and add to the butter, add salt and pepper. Place on foil, form a sausage and cool. Quickly boil the frozen green peas for 5-7 minutes, discard in a colander. Chop the onion and thyme. Fry them in butter, then add the peas. Set aside and keep the side dish warm. Fry the steaks in a hot frying pan, let them rest and serve with a side dish of vegetables and potato cakes. Place a piece of cognac butter on the meat, let it melt slowly, saturating the meat with the cognac aroma. Well, everyone to the table! Bon appetit, lovers of fried food!
