The rib is a steak that is obtained from the side of the bovine. It can be cooked easily in several ways, but many prefer to grill it in the oven or brown it in a pan. The preparation is simple and, if done well, guarantees a tasty result. You can accompany the rib eye steak with fried potatoes, roast or your favorite vegetables for a delicious and complete meal.
Ingrediants
Cook the Steak in the Oven
- 750 g of beef ribs
- 10 ml of horseradish cream
- 2 teaspoons (10 ml) of mustard
- 2 teaspoons (10 g) of brown sugar
- 1 tablespoon (15 ml) of extra virgin olive oil
- Parsley or tarragon
For 6 people
Cook the Rib of Beef in a Pan
- 4 ribs of beef
- 1 teaspoon of flaked sea salt
- 2 tablespoons of white vinegar
- 1 teaspoon (5 ml) of extra virgin olive oil
- 2 eggs
- 150 g of butter
For 4 people
Steps
Method 1 of 2: Bake the Rib eye steak in the Oven
Step 1. Preheat the oven to 200 ° C
Do not exceed this temperature to prevent the meat from losing its juices and shrinking due to the intense heat. Wait until the oven is hot before putting the pan in the oven.
Keep in mind that gas ovens heat up slower than electric ones to organize the times well
Step 2. Line a baking sheet with aluminum foil or parchment paper
Cover it completely with paper. Use aluminum foil if you want a light crust to form on the underside of the rib. If, on the other hand, your priority is to get even cooking, use parchment paper.
Step 3. Remove the meat from the refrigerator one hour before cooking
You will get a much better result if the rib eye steak is at room temperature when you put it in the oven. Cover it with a clean dish or kitchen towel to keep it at a constant temperature.
If you take it out of the refrigerator and immediately put it in the oven, the result will not be as great
Step 4. Heat a tablespoon (15ml) of extra virgin olive oil in a pan and brown the meat
After 2-3 minutes, flip the steak over and let it cook on the other side for the same amount of time to get even browning. Do not use a flame that is too high to prevent it from burning.
Step 5. Combine the horseradish cream, mustard and brown sugar, then spread the dressing over the meat
Pour 2 teaspoons of horseradish cream, 2 teaspoons of mustard and 2 teaspoons of brown sugar into a small bowl, then mix the ingredients with a fork or whisk to mix. Distribute the dressing over the meat evenly.
Step 6. Place the rib eye steak on the pan and season with salt and pepper
Sprinkle the salt and pepper both on the meat and on the foil or baking paper. Be careful not to overdo the pepper to not cover the natural taste of the beef.
Step 7. Tie the meat and tuck the herbs under the kitchen string
Wrap it around the steaks at 5cm intervals. You can make a rough estimate of the distance without using the ruler. Make sure the knots are tight, then tuck the parsley or tarragon under the string to keep them from moving.
Use string twine and not plastic, otherwise it will melt in the oven
Step 8. Bake the steaks in the oven for 1 hour and 15 minutes
When the time runs out, the meat should have reached a medium degree of doneness. Use a meat thermometer to make sure it has reached the correct temperature.
For medium rare cooking, the rib of beef must reach 60 ° C. For medium cooking, it must reach 65 ° C. If you prefer it well done, wait until it reaches 75 ° C
Step 9. Let the steaks rest for 15 minutes before serving
If you want to serve them already sliced, cut them into thin slices perpendicular to the direction of the fibers. If you want, you can keep the juices released from the meat and use them to make a sauce. Add a side of potatoes and vegetables for a complete, nutritious and tasty meal.
If the meat is left over, you can transfer it to a container or food bag and store it in the refrigerator for up to 3 days
Method 2 of 2: Cook the Rib eye steak in a pan
Step 1. Preheat the skillet over medium heat
Add a teaspoon (5 ml) of extra virgin olive oil and give it time to warm up. The pan must not get too hot, otherwise the meat will risk burning.
Step 2. Brush the steaks with oil and season with salt and pepper
Take a kitchen brush, dip it in extra virgin olive oil and lightly grease the meat. Complete the preparation by sprinkling them with salt and pepper.
Step 3. Place the steaks in the pan and cook them first on one side and then on the other
Do not lose sight of them while they are browning on the fire. When you see the juices from the meat on the top, turn the steaks upside down. Repeat until they are evenly cooked. Depending on the thickness, this should take about 5 minutes per side.
- The oil should start to sizzle immediately when you put the meat in the pan. If it's not hot enough, turn the heat up slightly and when it sizzles, turn it down again.
- The meat should only be turned once, otherwise you risk it not cooking evenly, burning or hardening.
Step 4. Use kitchen tongs or a meat thermometer to see if the meat is cooked
The meat thermometer is the ideal tool to determine if beef steaks are cooked to perfection. Alternatively, you can examine the consistency with kitchen tongs. Stick the meat: if it is soft it means that it is rare, if it is elastic it is medium rare. If when you touch it with the tongs it feels very hard, it means that it is already well done.
- If you use a meat thermometer, remember that for medium rare, the rib eye steak must reach 60 ° C. For medium cooking it must reach 65 ° C. If you prefer it well done, wait until it reaches 75 ° C.
- Steaks should be removed from the pan before they reach the ideal temperature. The residual heat will finish cooking. Cover them with aluminum foil and let them rest for a few minutes.
Step 5. Remove the steaks from the pan and let them rest for 4 minutes
Transfer them to a baking sheet and cover them with aluminum foil. Let them rest for 4 minutes or until they have reached the temperature suitable for serving.
- When the steaks have cooled slightly, you can serve them with a side of potatoes, peas and accompany them with the Bernese sauce.
- If the meat is left over, you can transfer it to a container or food bag and store it in the refrigerator for up to 3 days.
