My favourite cut for a steak is the Rib eye, cut from the rib section the muscle gets a good working during the animals life so along with a good marbling of fat it has a good flavour.
Step 1: Getting ready
Allow you steaks to get to room temperature before cooking, so remove from the refrigerator at least an hour before you need them.
Step 2: Preheat the pan
Begin by placing the griddle or heavy based frying pan over a high heat and allow it to become very hot.
Step 3: Oil and season
Now brush both sides of the steak with a light coating of oil and season both sides with salt and pepper to taste. It’s always a good idea to season your steak just before cooking it. Otherwise, the salt with draw the all moisture out of the meat and will affect the taste.
Step 4: Fry the steak
Now that the griddle pan is really hot, place the rib eye onto it. If you are using a regular frying pan, pour a little oil on it before adding the steak. Then cook the meat until the bottom is crispy and brown.
Don’t crowd your pan, don’t cook more that 2 steaks at a time otherwise the temperature of the pan will drop and the streaks will stew rather than fry
You can check to see how it’s cooking, by turning one end up, to see how the crust is building up. Brush once more with oil, season and turn it over to the other side. Don’t ever turn the meat more than once. It makes it very tough. Now reduce the heat to medium.
Timings for a 2 cm thick steak at room temperature before cooking
- Blue: 1 minute each side
- Rare: 1½ minutes each side
- Medium rare: 2 minutes each side
- Medium: 2¼ minutes each side
- Medium-well done: 2½ – 3 minutes each side.
Step 6: Remove and rest
When ready, remove the rib eye from the pan with your tongs and place it immediately onto a wooden board or a rack. It is important to let the steak rest 2 or 3 minutes before serving. This will allow the juices to disperse throughout the steak, enhancing its flavour and allowing the steak to relax, ensuring it’s not tough.