All you need to know about Prendergast Butchers Delicious Ribeye Steaks…..

1.When it comes to steak, there is no question about the rib-eye being one of the top choices, and one of the best steaks on the market.

2.The rib eye steak is cut from the roast, which is usually described as the meat from between the ribs, this allows the meat to be a boneless cut.

3.It is best grilled or fried, the rib-eye steak has a soft texture and is full of rich and juicy flavour, all due to the marbling (the fat running through the meat).

4.The rib-eye is one of the most popular choices with our customers as this steak has a higher fat content which results in a full beef flavour.

5.You will need to keep a close eye on it when grilling as the high marbling content can cause flare-ups however this should not be a problem considering it should only be on the grill for a few minutes on each side.

6.A safety tip when grilling your steak would be to ensure you are using a different section of the grill every time you flip or rotate it. You should flip the steak every minute for 4 minutes, to achieve rare or medium rare alternatively if you desire a more well-done steak, it is recommended that you turn down the heat on the grill and continue to cook until you have achieved this.

7.More marbling occurs on the steak when the cut is closer to the cows head. As a result of the heavy marbling, the rib-eye steak cooks from the inside out, which causes the fat to melt, providing the meat with plenty of flavour, almost buttery in taste.

Preparation

Take your steaks out of the fridge and leave for 30 minutes to reach room temperature.

Massage each steak in a small amount of oil and season with salt pepper.

Cooking

We like our Rib-Eye fried in a very hot pan…

Heat the pan until it is very hot. This is so important as a warm pan will result in loss of flavours. Make sure the pan is shimmering hot. You do not need to add any more oil to the pan.

Just before adding the steaks to the pan, lower the heat to medium high,

Carefully lay the steaks into the pan and stand over them ensuring you turn them every minute so they get a nice brown crust.

For a steak served:

Rare – cook for 4 minutes

Medium – cook for 5-6 minutes

Well done – cook for 8-10 minutes

Leave the steaks to rest before 5 minutes before serving

Best Served With: Sautéed mushrooms, dauphinois potatoes, peppercorn sauce and a beef tomato with side salad.