How do i cook Rib Eye Steaks?
- Thread starter Ransom
- Start date
Really simple cooking method, maximum taste.
1. Lightly rub coarse sea salt and garlic pepper on all sides of steak.
2. Place in airtight freezer bag and leave on side for 1 hour.
3. Frying pan, maximum temp. Drizzle oil and then gently place steak in pan.
4. 1 minute each side and 1 minute on edge to render fat.
5. Throw in some crushed garlic and knob of butter.
6. 1 minute on each side, basting as you go.
7. Remove steaks from pan and place on side for 5 minutes.
Total pan cooking time, 5 minutes.
I'm cooking 4 steaks in 30 minutes!
1. Lightly rub coarse sea salt and garlic pepper on all sides of steak.
2. Place in airtight freezer bag and leave on side for 1 hour.
3. Frying pan, maximum temp. Drizzle oil and then gently place steak in pan.
4. 1 minute each side and 1 minute on edge to render fat.
5. Throw in some crushed garlic and knob of butter.
6. 1 minute on each side, basting as you go.
7. Remove steaks from pan and place on side for 5 minutes.
Total pan cooking time, 5 minutes.
I'm cooking 4 steaks in 30 minutes!
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It's just stock and oil (in my case, anyway). Leave it on there, just no need to put oil in the pan.
Doesn't make much difference, just an overall enhancement in flavour IMO.
And macca, I've never ruined a steak yet.
Having thought about your method, it sort of makes sense once I remember that you're not using an entire stock cube per steak!
I'm not sold on the idea, but I can see it has some merit. I've tried Marco's method of cooking chicken using a similar paste and that wasn't a complete disaster, but I didn't really see the point either.
Have you tried making the paste with a little water and leaving it on there for 45-minutes or more? I'm thinking the high levels of salt will draw moisture from the steak and then get reabsorbed with some of the stock flavour. Not sure that would happen within 30-minutes, especially with oil having been mixed in.
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TBH, this method makes more sense for grilled steaks- most of the stock ends up in the pan anyway.
It's a subtle change, but for me it just gives a little more depth to the flavour. Only a little soaks in, so saltiness is not an issue.
Used this as my 'secret method' whilst pub-cheffing a couple of years back, and I had punters who would only order steak if it was me in the kitchen! (My boss was the 'other' chef, and he had a habit of cooking 'em well-done regardless of the request...).
It's a subtle change, but for me it just gives a little more depth to the flavour. Only a little soaks in, so saltiness is not an issue.
Used this as my 'secret method' whilst pub-cheffing a couple of years back, and I had punters who would only order steak if it was me in the kitchen! (My boss was the 'other' chef, and he had a habit of cooking 'em well-done regardless of the request...).
Soldato
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Salt it more than 30 mins before you cook it to allow the salt to actually penetrate the meat, imo anyway.
If you're cooking the steak in a pan/griddle, and you're cooking with the pan as hot as it should be for steak, the only thing you should be putting on the steak before cooking is salt and maybe a bit of oil. Pretty much anything else will burn. Burned pepper is particularly unpleasant so you should add this at the end.
If you wanna add stuff like garlic then do it at the finishing stage when you add butter to the pan.
If you wanna add stuff like garlic then do it at the finishing stage when you add butter to the pan.