Rib-Eye Steak


Widely considered the most tasty steak, Rib-eye steaks come from the main muscle attached to the spine — also referred to as the “Rib”. This part of a cow does very little work during a it’s typical day-to-day, which means that the meat is very, very tender. More often than not, Rib-eye steaks are also laced with ribbons of marbling (intermuscular fat), giving them their much known rich, beefy taste. That being said, the degree of fat that this cut has means that one should usually cook the Rib-eye up to a medium rareness so all the fat is properly rendered down!

Ingredients for Rib-Eye Steak

Serves 2
  • 2 tablespoons of olive oil
  • 1 knob of butter
  • Salt
  • Freshly ground pepper
  • Rib-eye steak, 150g x 2

How to prepare Rib-Eye Steak

  • At least 30 minutes before cooking, remove the Rib-eye steaks from the refrigerator!
  • Season with freshly ground pepper and salt. Then using your hands, massage the condiments into the Rib-eye steaks — no need to add olive oil! Try it without and you’ll immediately figure out why ;)
  • Preheat your skillet over a high heat.
  • Preheat your oven at 250 degrees.

How to cook Rib-Eye Steak

  1. Add 1 tablespoon of olive oil to your skillet.
  2. Once the skillet has started to (white) smoke, throw in your steaks and let them sit for 2 minutes.
  3. Flip the steaks over after 2 minutes to sear the other side and let them sit. It’s important not to move them around once they've been flipped! The reason for this is because this effectively seals and renders the fat!
  4. Next take the skillet off the stove and into the pre-heated oven. And let the rib-eye steaks sit for 2 minutes.
  5. Flip again and allow to sit in the skillet for 2 minutes.
  6. Take out of the oven and allow to rest for 5 minutes.
  7. Cut and serve!

What to serve with Rib-Eye Steak

We recommend serving your beautiful Rib-eye steak with rosemary roasted potatoes and glazed carrots! Yum!