Rib-Eye Steak – Cooking

It’s no secret that my favourite food is steak, in particular, rib eye steak.

A friend and I made an impromptu decision to cook our own today.

I headed down to cold storage and they happened to be having a promotion for Australia Rib-eye, going at $5.59 per 100g.

We bought a package which had 2 pieces at $25.15. It was approximately 225g each. I picked a piece which had a thickness of about ¾ inch for easier cooking.

Among the common cuts, I recommend getting rib eye steak. Australian/ New Zealand steak is the common steak you get outside. More premium ones would have the word “Angus” or “US Prime” but I have not seen that at Cold Storage.

This is not my first time cooking steak but I’d say this is one of the more successful ones, in terms of getting the meat evenly seared and the ease of cooking. It only took 10 minutes including preparation.

However, the meat was not very soft despite it being medium rare. This cut of beef is not very soft, I feel. The meat is clearly free of any sort of marbling too. In fact, the fat on the meat was very minimal. I should have used some tenderizer seasoning or cooked it rare. I would love to try the wagyu next time. It cost about twice as much as the Australian rib-eye at cold storage.

I’m no expert but based on observation:

  • Rare – red and wobbly centre, oozing with bloody juice
  • Medium rare – pink center, still oozing some bloody juice
  • Medium – brownish-pinkish centre, no blood at all
  • Medium well – light brown centre
  • Well done – very brown, very dry

Equipment:

  • Non-stick frying pan
  • tongs

Directions:

  • I chose a frying pan which could fit both pieces, for easier cooking. The heating element of my hob covers the entire area of the pan base so it is fine to do so. I’m using a Delicooker.
  • Bring the steak to room temperature. A cold piece of meat would not cook evenly. Coat the meat with olive oil, and season with your preferred herbs and black pepper. You could be generous with the black pepper. Just before cooking, salt the surface of the steaks.
  • On the heated non-stick pan, fry the steak on each side for 2.5 – 3 minutes (medium rare) using medium heat. Do not flip your steak several times. Wait for 2.5 – 3 minutes before flipping to the other side.
  • Wrap the steaks in aluminium foil for 1 minute after cooking, to seal in juices. Serve immediately.
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