What is Rib Eye Steak?
Rib Eye steak is a beef cut from the upper rib cage of a Cow and can be sold bone-in or boneless. The main muscle found in this steak is the Longissimus Dorsi, a long tender muscle that runs from the cows’ hip bone to the shoulder blade. It is tender because it does not do much exercise. It has a good mould of fat deposits called marbling, which adds moisture and flavour to the steak.
Origin of Steak
Steak is a portion of meat cut that is cut across muscle fibres and may include a bone. The word steak was first used in the mid- 15th Century Scandinavian and liked in Florence Italy. It is said that the first time a cut of meat was referred to as steak.
But, the term referred to the cut and not the type of meat. The Italians use the word steak to refer to any thick-cut chop with a bone in it that is cut in the meat of calves. Steak is currently more famous in America and, Steak Houses are quite popular hangout places.
List of Ingredients
2 Ribeye Steak cuts, of 200g and 2 cm thick
One Table Spoon of Sunflower Oil
One tablespoon of salt
One tablespoon of butter
One whole garlic clove
Easy Rib-eye Steak pan fired cooking method Step by step
Seasoning the steak
Pat the steaks dry with kitchen tissues or a towel andrub them with salt and black pepper on the sides. This should be done at least 8 hours before cooking or the night before. This time before allows for the effective marinating process of the beef, letting the salt and black paper sink into the meat.
Bring thesteaks out of the fridge at least 30 minutes before cooking. This will bring the steaks back to room temperature.
Cooking the Steaks
A heavy-duty, thick-based frying Pan is best for use. It should be wide enough to fit both the two steaks. Cook each piece of steak at a time if they do not fit in the Pan.
Place the pan over a high flame. Then add 1 tablespoon of sunflower oil, vegetable flavourless oils work best. Flavoured oils have will affect the taste of your steak by adding that flavour to the beef.
When the oil starts to shimmer, turn the heat down to medium-high heat. Add a tablespoon of butter and, Wait until it starts to sizzle then place the steaks in the frying Pan. Bash the garlic once and tuck it on the sides, together with the rosemary.
In the Pan
Let the steaks cook on one side for one minute then turn them over to the other side and cook for one minute as well so that they get a brown crust. Make sure to match the amount of time you spend on one side to the other side. Roughly every steak will take 4 minutes in total to cook for rare, 5-6 minutes in total for medium, and 8-10 minutes for well done.
Serving the Steaks
Not just yet, I know you can’t wait to dig in. Rest your steak at room temperature for at least 5 minutes. This step is veryimportant because it lets the meat reabsorb and distribute the juices that were constricted during the cooking process. By letting the meat rest, you can achieve an evenly moist and flavour full Steak.
Now the Steak is ready to be served, I bet you are ready to eat too. A well-designed plate of the well-diced cut stake will give a good impression to the one sitting on your table. You can serve this steak with mashed potatoes and a steak sauce of your choice.
Healthy benefits of eating Steak
Steak is one of the best sources of protein found in meat; this protein helps keep our body in good shape.
Steak can also help to prevent iron deficiency. This makes it a great choice for those who are most likely to suffer from anaemia.
Red meat is rich in Phosphorus which plays a big role in protecting bone and tooth enamel.
List of 4 Tips for weight loss to note as you prepare your steak.
1. You should establish a calorie deficit, this means increasing your physical activity so that you can burn down on the calories you may have consumed.
2. Watch the portion of steak you consume per your weight loss requirements like 3oz. of steak once a week.
3. Avoid cooking the steak over high heat for a long time as this will lead to the formation of harmful compounds that will lead to diseases.
4. Cooking the meat properly kills bacteria such as salmonella and E Coli, which cause food poisoning.