Like always, I went shopping for groceries. I love to shop for food, rather than clothes. Hehehe. However, I didn’t have an idea about what I would be eating that day. Yeah, sometimes I get inspired only when I see it. So, I was wandering around the shelves of fresh vegetables and fruits, pasta and cheese. And then I saw it; the ribeye steak!
Wow! It was just perfect. It was thick, nice red colour and with a great marble pattern. Ribeye steak is usually the most well-marbled. You are probably asking yourself what is this all about. Well, marbling tells you how much fat is in the meat cut. You will find a lot of marbling only in a high-quality steak. The more marbling the steak has, the better it will taste. It will keep the meat tender and moist.
How do you like your steak? Did you know that there are six levels of doneness? Six! There is blue steak, rare, medium-rare, medium, medium well and well done. Most of the times I choose medium rare and some other times medium.
To make it more understandable; medium-rare means pink with some red shades in the middle and charred on the outside. Medium means pink in the centre and browned on the outside.
In addition, I would like to give a few quick and simple tips for the steak recipe. Always take the meat out of the fridge at least 30 minutes before starting to get it to room temperature. Don’t ever pierce your meat or you will lose the whole juice in it. And last but not the least, a good piece of steak has to rest in order to keep all the juices in when you start cutting it. I always fold it in some aluminium foil for a couple of minutes after it’s done.
Ingredients for ribeye steak (for one person):
- olive oil
- 1 Tbsp butter
- 1 ribeye steak
- 2-3 carrots
- fresh rosemary
- fresh thyme
- salt and pepper
Before starting; did you take the meat out of the fridge? Yes, ok. No? Do it now. Then wash, peel and cut the carrots into rounds. Put the carrots to cook until “al dente” (so semi-soft). Yeah, there will be “just” carrots next to the steak. You don’t need to make a complicated side dish when you have a perfect steak. Right? Right.
Next, prepare a pan (or a grilling pan) for the steak and carrots. Furthermore, rub the steak on both sides with some olive oil. Preheat your pan and once it gets hot, place in the ribeye steak. You should hear a sizzling noise. Even though you are tempted, try not to move the steak for the next 4 minutes.
In the meantime drain the carrots and put them aside. Time to turn the steak! Leave it for another 4 minutes. At this moment add the carrots, rosemary, thyme and butter to the pan. After the butter melts and starts forming those small bubbles, start spooning it over the steak (but do not flip the steak). This will give the steak additional juiciness.
Before getting your steak in the oven, quickly sear the sides by placing it sides down using the thongs. Now, place the steak on an aluminium foil, season it and fold the aluminium foil around it. This will help to redistribute the juices evenly throughout the steak and prevent the juices to run out onto your plate. Leave 2-3 minutes to rest.
The ribeye steak is done! Oops. I mean, it is medium-rare. Hehehe. Serve it with the sweet carrots or a salad if you like. Pick up a fork and a knife and cut into it. Yummy! Soft, pink, juicy and fabulous!
Enjoy!
