Ribeye Steak (Medium Rare)
How to cook the perfect medium rare Ribeye steak. See separate recipe page for the garlic n chilli Tenderstem broccoli recipe.
Ingredients
Method
- 1 Ribeye Steak (Approx: 2.5cm / 1in thick)
- 55g / 2oz Butter (For basting)
- Couple of sprigs of Rosemary (Optional)
- Salt and black pepper
- 1tbls Vegetable oil
- Get your frying pan on to a medium high heat, and add the vegetable oil to the pan.
- Salt and pepper both sides of the steak.
- Once the pan is smoking hot, (approx: 230°C / 445°F carefully lower the seasoned steak into the pan, and set a timer for 3 minutes.
- Don’t move the steak until the time is up.
- After the 3 minutes are up, carefully turn the steak over, set your timer away for a further 3 minutes.
- When there is 90 seconds left, add the butter and the rosemary sprigs to the pan, the butter should melt immediately.
- Turn up the heat and constantly baste the steak with butter, using a spoon for the remainder of the time, work quickly but safely.
- Once the time is up, remove the steak from the pan and onto a warm plate.
- Allow the steak to rest for at least 5 minutes, but no more than 10.
- Your medium rare steak is now ready to eat.
- See the video for a great accompaniment to this wonderful steak.
- Enjoy.
Equipment & products used in my kitchen and videos
4 stainless-steel non-stick 10cm / 4″ Crumpet Rings
