Ribeye steak is one of the most delectable cuts of meat. With the right preparation and cooking, you can create a meal that will impress your family and friends. Follow this complete guide to ensure perfect results every time.
Choice of Shoulder Steak
The quality of the cut is the first and most important step.
Thickness : The ideal thickness is at least 3 centimeters for uniform baking.
Marbling (fat lines): The thin lines of fat within the meat make it juicier and more flavorful.
Dry-aged : Premium cuts with dry aging have a more intense flavor and rich aroma.
Preparation Before Baking
Room Temperature : Leave the shoulder steak out of the refrigerator for 30 minutes before cooking.
Seasonings : A simple mixture of salt and freshly ground pepper is enough to bring out its natural flavor.
Marinade : If you want more intensity, try a marinade with rosemary, garlic, and olive oil.
Baking Techniques
Frying pan : Use a cast iron frying pan for proper "sealing".
Heat the pan well and add a little olive oil or butter.
Cook each side for 2-3 minutes to create a crust.
Grill : Offers a smoky flavor.
Cook over high heat and turn only once.
Oven : Suitable for a more uniform result.
Bake first in the pan for a crust and then continue in the oven at 180°C for 5-10 minutes.
Baking Times
Rare : 2 minutes per side (internal temperature 50°C).
Medium rare : 3-4 minutes per side (internal temperature 55°C).
Well done : 5 minutes per side (internal temperature 65°C+).
Rest and Service
Let the steak rest for 5-10 minutes before carving. This allows the juices to distribute properly.
Serving : Add a spoonful of herbed butter on top of the shoulder steak for extra flavor.
Side dishes : Pair with baked potatoes or arugula salad with parmesan for a complete meal.
With these secrets, you will be able to grill the perfect ribeye steak every time, impressing your loved ones with your cooking skills!
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