Beef Rib-Eye
Beef rib-eye can be tricky. Learn a few small tricks on how to make it look juicy and sexy. It’s pure paradise.
Beef Rib-Eye
Ingredients
- 250 gr beef rib-eye
- 1 pinch salt
- 1 pinch pepper
Instructions
- For the perfect reults you need to cook the meat evenly. A cast iron pan is reccomended for this dish so that is secured that he have an even temperature through out all of the surface of the pan. You will also need a thermometer for precise result.
- Preheat the pan at medium-high heat. Season both sides very well. Add the rib-eye in the pan. You will need 1 flip, flipping the meat constantly will make all the juices come out and you don't want that. So cook one side, then flip and cook the other untill the preferred result.
- For a rare you need 51℃ internal temperature.For a medium-rare you need 57℃ internal temperature.For a medium you need 62℃ internal temperature.For a medium-well you need 65℃ internal temperature.For a well-done you need 70℃ internal temperature.
- So the perfect way to cook this is to start cooking with the thermometer in the center of the meat, make sure it doesn't touch the pan. When the temperature reaches half the amount of the cooking level you want, you just flip and cook the second side for the same time as the first.
- Let the meet rest 5 minutes wrapped in an aluminium foil before you cut it. Serve with your favorite side.
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