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Recipe: Yummy Rib eye steak 🥩

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Rib eye steak 🥩. Choose Your Favorite Steak Cut from KC Steaks. Chicago Steak Co™ Delivers Only The World's Finest Beef. No Additives, No Injections, Only Real Hand Cut All American Steaks by Artisan Butchers.

Rib eye steak 🥩 Top risotto with Parmesan cheese if desired. Rib-eye steak (which comes from — you guessed it — the rib section, or mid-section, of the cow) is a full-flavored cut of beef with lots of marbling throughout, which keeps it juicy when cooked. It's often reserved for special occasions, like birthdays and anniversaries. You can cook Rib eye steak 🥩 using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Rib eye steak 🥩

  1. It's 1 piece of rib eye steak.
  2. Prepare 1 tsp of salt.
  3. It's 1 tsp of pepper.
  4. Prepare 1 tbsp of butter.
  5. Prepare 1 tbsp of olive oil.
  6. It's 8/10 strands of fresh Rosemary / oregano.
  7. You need 3/4 cloves of garlic (unpeeled and smashed).

The main muscle in a rib-eye steak is the longissimus dorsi, a long, tender muscle that runs from the cow's hip bone to the shoulder blade. It's tender because it doesn't get much exercise. It's also a muscle where a good amount of intramuscular fat tends to deposit; this fat, known as marbling, adds tons of moisture and flavor to a steak. The longissimus is also the primary muscle in strip steaks.

Rib eye steak 🥩 instructions

  1. Pat dry the steaks and rub oil, salt and pepper. And leave for half and hour..
  2. In a hot pan add oil and let it smoke and add steak. Don’t move the steak and let it turn brown on and one side, now keep repeating the process for all the side to brown the meat..
  3. Add butter and garlic and herbs, tilt the pan and keep pouring the oil on top of the steaks,(this will help in maintaining the temperature equally in all the sides of steak).
  4. Cook it for 5/7 minutes and keep it aside..
  5. Wait for 5 minutes before cutting.(this well help in absorbing the juices into the steak).

This cut of beef contains several different muscles, the largest of which are the longissimus dorsi (aka eye), a tender muscle also found in the strip steak, and the fattier spinalis dorsi (aka deckle or rib cap), which sits on top of the longissimus dorsi. Put steak on a plate, coat it with olive oil, then season the meat liberally with sea salt and black pepper. Let steak sit out until it comes to room temperature. With tongs, set the steak right onto the sizzling butter/oil mixture. I found some rib-eye steaks on sale at our local market, so I decided to try pan-searing and oven-roasting them.

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