Ribeye steaks are always juicy and tender, thanks to the generous marbling. We have some great cooking tips here to get it just right. Once cooked pair your perfect ribeye steak with your choice of sauce (we are suggesting a flavoured butter below) for a very delicious dish
Cooking A Good Steak
Once you know how to fry a steak you will find it quick and easy to do in your own kitchen. If you use the best quality ingredients your finished meal will be as good as any you might find in some of the most expensive restaurants.
Good quality steak is not one of the cheapest cuts so it is important to cook it the right way so that you can achieve the perfect meal not an expensive “misteak”. Using the right preparation and cooking technique you can make sure that the steak you fry will be just the way you like whether you prefer a well done steak or a very rare “Blue”.
We have plenty available in our shop – you can see more about where we source our premium dry aged Scotch Beef here >>
Ingredients For A Perfect Ribeye Steak
Scotch Beef Ribeye Steak – one per person from Morley Butchers
20ml Rapeseed Oil
2 to 3 Knobs of butter
Sea salt and black pepper (to taste)
For the butter
100g Salted butter at room temperature
2 Cloves of garlic
1 to 2 Tbsp of horseradish sauce
Handful of fresh parsley
Black pepper (to taste)
Cooking Method For a Ribeye Steak
For the Perfect Steak:
Remove your steak from the fridge at least 30 minutes before cooking so it comes up to room temperature.
You can griddle, grill or pan fry your steak, always make sure your pan or grill is hot before you start cooking – to ensure you seal the steak and brown the meat.
You can fry steaks without oil – dry pan frying – great if you are cooking your steaks for a short time.
If using oil then rapeseed is a good choice, butter is great too if frying but can burn if too long in the hot pan. Try doing the initial cook with the oil and then adding butter at the end basting the steak for extra rich flavour.
Season the steaks well before cooking with a freshly ground sea salt and black pepper. We suggest only turning the steak once for each side and maybe using tongs to brown the outside edge of fat (if you have a sirloin or rump) at the end.
Rare: 2 ½ minutes each side
Medium: 4 minutes each side
Well Done: 5 minutes each side
To gauge how well cooked you steak is you can also try pressing the steak with your finger tip – soft will be rare whilst firm to the touch will be well done. The speed at which you steak cooks will depend on the thickness of your steak. Too thin and the meat will be cooked through before the outside is brown, very thick can result in a charred outside and raw middle. To get the perfect result of a good crust with a juicy interior look for a steak that is at least 2.5 to 3cm thick. Obviously customers in our shop can ask for their steak cut as thick as they like. Experiment with different thickness’s to get you steak just as you like it.
After cooking your steak – cover with some foil and allow to rest for 5 mins.
For the Horseradish, Garlic and Parsley Butter:
Peel and finely chop the garlic and the parsley.
Mix all the ingredients together in a bowl and season with black pepper.
Make the butter mixture into a sausage shape and wrap in some grease proof paper.
Put into the fridge to harden while you cook your steak.
Cut into 8 slices and serve two slices on top of your cooked steak.
Serve right away.
You can order the ingredients for this recipe here>> and collect from our shop.
This recipe and image is from the Scotch Kitchen pay them a visit for more meaty recipes.