Rib Eye Steak

rib eye

November 13th, 2010

Rib Eye steak is the boneless interior of a rib steak, cut from the rib section of the cow. Like a rib of beef roast, the steak is marbled with fat and that’s what gives it particularly good flavour.

I cook mine for 2 minutes per side, in a hot frying pan, with butter (medium rare). On completion of cooking, it should be left to sit on a warm plate for 5 minutes to allow it to relax. Be careful not to get your plate too hot or the steak will continue to cook. While the steak is relaxing I add a little chopped garlic to the pan, then some red wine and Balsamic vinegar to make a sauce with the juices – this can be thickened with a knob of butter.

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About Mad Dog

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2 Responses to Rib Eye Steak

  1. Audrey says:

    I have always wondered about the benefits of Ghee… but have understood that some of the substances in butter burn at a lower temperature than the main body of the butter, and that Ghee is basically butter with these burny bits removed. Of course this matters not normally, but when cooking fast high temp stuff like delicious rib eye then the Ghee comes into its own . What might your thoughts ghee on this matter. You are one of the few connoisseur’s who would use butter for steak frying… me too, hence the Ghee… you can even make your own Ghee in situ . Merely scoop off the initial froth from the top of “almost frying” butter.

  2. Mad Dog says:

    I found a good web page explaining the uses of butter in cooking – it wasn’t necessary to use clarified butter (Ghee) for cooking a steak:
    “When heated, butter develops a magnificent nutty flavor. When butter is used as a cooking medium, such as for sautéeing vegetables, it complements and enhances the flavors to the food that is being cooked in it. It also adds complexity to the flavor of sauces.”
    http://culinaryarts.about.com/od/eggsdairy/p/butter.htm
    …and info on Ghee:
    http://en.wikipedia.org/wiki/Ghee

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