How To Cook Ribeye Steak

We teamed up with Michelin Star chef Tom Parker from The White Swan at Fence to learn how to cook our organic ribeye steak to perfection.

Ribeye is one of the more premium cuts of steak, and with a natural marbling of fat, it simply melts in the mouth when cooked.

The Do’s

• Do bring meat to room temperature at least an hour before cooking. This means the meat won’t ‘tense’ in reaction to a sudden change in temperature, which could lead the meat to become chewy and inedible.
• Do use a good butter/cooking fat and use more than you think you should!
• Do rest the meat. Generally for half the amount of time that it was cooking. This stops the juices from leaching on your plate.
   

The Do Nots

• Do not use an expensive salt to season. Table salt can achieve even coverage to coat the meat and remember don’t be shy with it!
• Do not cover with tin foil or a towel after cooking as the meat will lose colour and flavour. 
• Do not use too much oil. Oil is used to seal the meat, this is so that during cooking it does not lose the melted fat and juices that give it flavour.

How To Cook Ribeye Steak

This steak has a thick edge of fat on one side and it is also marbled throughout the cut. The fat renders down beautifully to produce a rich-tasting mouthful, Tom enhanced this by using rosemary for its sweet delicate flavour and balanced it with the salt of the butter, whilst the spice of the garlic cuts through the two.

Prep Time: 3 Minutes

Cook Time: 6 Minutes Medium-Rare // 8 Minutes for Medium to Well-Done

Rest Time: 6 Minutes 

Total Time = 15 Minutes

Ingredients

• 2 x 198g Gazegill Organics Grass-fed Rib Eye Steaks
• 1tsp Vegetable oil
• Table Salt
• Sprig of Rosemary (optional)
• 2 x Crushed Garlic Cloves (optional)
• Butter

1) Heat a hotplate/griddle so that it turns a shade of grey and is almost smoking hot.

2) Coat the meat with a drop of oil. You don’t want to saturate it. 

3) From a height, season the steak with salt and pepper.

4) Heat a pan and melt half a block of butter, option to add dried rosemary and crushed gloves of garlic here.

5)  tongs, place the steak on the hot plate/griddle pan. Sear the steak for 30 seconds and turn it, so that all sides brown.

6) Transfer the steak to the pan of melting butter, garlic and rosemary. Using a spoon, regularly coat/ baste the meat with the butter

7) Cook in pan for 4-5 minutes for medium-rare and a minute or two longer for medium-well done.

8) Once the meat is cooked to your preference, remove the steak from the pan and leave to rest (do not cover) for 6 minutes.

9) Serve with a sauce of your choice and sides.