Rib Eye Steak
Ingredients
BEEF STEAK
Cooking Instructions
A ribeye is built for a hard sear – all that marbling needs heat to melt, so medium-rare to medium is the sweet spot. Treat it hotter and a touch longer than fillet.
Thaw
Pan-seared (best for ribeye)
Temper. 45 minutes out of fridge. Pat very dry.
Salt early. Coarse salt both sides 30-40 minutes before if you can – it seasons deep and helps crust. Pepper just before cooking.
Score the fat. Make 3-4 shallow cuts through the fat edge so it doesn't curl.
Heat. Heavy cast iron on high until just smoking. No oil needed yet – ribeye brings its own.
Lay it fat-side first. Hold with tongs, render the fat cap 1-1.5 minutes until golden and crisp. Tip the rendered fat into the pan.
Sear flat. Lay on one side. Press gently once.
2.5-3 minutes first side
Flip, 2-2.5 minutes second side
Baste. Drop heat to medium. Add 15g butter, crushed garlic, thyme. Spoon over 45 seconds.
Check. Ribeye eats better with the fat melted:
52-54°C rare (fat still chewy)
55-57°C medium-rare
58-60°C medium (ideal for most ribeyes)
63°C+ medium-well
Pull 2°C early.
Rest. 6-7 minutes on a rack, loosely covered. The centre will relax and the fat sets.
Total active time: 6-7 minutes.
Here you go – 2-minute blue cheese butter, made while the ribeye sears, then it melts over the steak as it rests.
Quick blue cheese butter (enough for 2 ribeyes)
You need:
40g unsalted butter, softened (leave it out when you take the steak out)
30g blue cheese, crumbled – Stilton, Roquefort or Danish blue all work
½ tsp Dijon mustard
squeeze of lemon juice (about ¼ tsp)
pinch black pepper
optional: 1 tsp chopped parsley or chives
Method:
Mash the soft butter with a fork in a small bowl.
Stir in the blue cheese, mustard, lemon and pepper. Mix until just combined – leave it a bit chunky for texture.
Spoon onto baking paper, roll into a little log, or just leave in the bowl.
Use:
As soon as the ribeye comes out of the pan, put a 1-1.5 cm thick slice of the butter straight on top. Rest the steak 6-7 minutes – the butter melts into the crust and the heat tames the blue cheese so it's creamy, not overpowering.
Leftovers keep 4 days in the fridge or freeze sliced. Also brilliant on burgers, mushrooms or baked potatoes.
Grill or BBQ
Scorching hot grill.
3 minutes per side, then move to cooler edge for 1-2 minutes to finish rendering. Aim for 57-60°C. Rest 7 minutes.
Thick-cut option – reverse sear
If your ribeye is over 3.5 cm:
Oven
120°C fan for 12-15 minutes to 45°C internal
Then sear 1 minute per side in screaming hot pan. Best edge-to-edge colour.
Tips
How to know the fat is ready
The white marbling should look soft and glossy, not solid. When you press the steak it should give a little, not feel firm. If the fat cap is still rubbery, give it another 30 seconds on the edge.
Don't do
Cook cold – the fat won't render
Trim the fat off before cooking – that's the flavour
Keep flipping – one good flip gives better crust
Slice straight away – you'll lose all the juice
Simple serve
Flaky salt after resting, nothing else needed. Great with chips and bearnaise, or just a squeeze of lemon to cut the richness.
STORE AT -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING.
Weight / Portions
MIN NET WEIGHT
10x220g
