Pan-fried rib-eye needs a dry surface, controlled heat and a centre temperature check. Cooking time varies with thickness, starting temperature and the pan, so use time as a guide rather than a guarantee.
Ingredients: approximately two servings
- Rib-eye package of two pieces according to the declared weight.
- A tablespoon of oil suitable for cooking.
- Salt, black pepper, and two cloves of garlic, slightly crushed.
- 1 tablespoon butter and a sprig of rosemary are optional.
Prepare the steak
Follow package instructions, and defrost safely if necessary. Dry off surface moisture with clean kitchen towels, then season sparingly. Do not leave the meat outside the refrigerator for hours to reach what is called room temperature.
Browning
Heat a suitable pan, add the oil and place the steaks with space between them. Allow the surface to brown before turning, watching the heat and smoke. Near the end, lower the heat and add butter and garlic if desired so they do not burn.
Check the temperature and rest
Insert the probe into the thickest part without touching the pan. For a whole-cut beef steak, the general minimum is 63°C at the centre followed by 3 minutes' rest. Follow stricter product instructions, and do not apply whole-cut guidance to minced or differently processed meat without checking.
Serving
Transfer the meat to a clean plate, let it rest, then cut it to your liking. Serve with vegetables or potatoes, setting the sauce aside so that it does not completely cover the crust. See package weight: stated weight is for 2 pieces together, not per slice. Use your experience to determine the appropriate serving amount and toppings.
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