Monday, October 26, 2009

Droolicious Ribeye Steak

Tonight, we had ribeye steak for dinner.

Quoted from bbq.

The ribeye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.

Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking. This steak is best grilled (ask anyone) and will remain tender up to medium, though it is still good at medium well.

This is THE steak. At least once in your life you need to go to the most expensive restaurant you can find and order a prime grade Rib-Eye steak, medium rare. When you go to take that first bite, close your eyes and roll back in your seat. Yeah, it's like that.
That’s quite true. When we were eating, “hmmm…!” “argh…!” “So tender…!” These expressive sounds bursted out from our mouths. I am sorry my vocabulary is simply too limited to describe the feeling to you. You have to sink your teeth into the steak yourself.

With just salt and pepper, the magic of grilling has just turned it into succulently juicy and tasty ribeye steak. Weighing at 350g per piece, this steak costs at least S$50 in the restaurants each; we had it less than half of the cost, i.e. S$46 net for two, which means we saved more than S$50! That’s why I think people like us should learn how to cook to save money.


350g, roughly 2 inches thick ribeye
Salt & pepper
Some canola oil for brushing (do not use olive oil because of its low smoking point)
Thyme (optional)
some unsalted butter


Heat the grill pan using maximum heat, until real hot, brush some canola oil onto the steak, season the steak with salt and freshly ground pepper, be generous with pepper, it will be more flavourful if you put more.
Using tongs, put the steak into the pan, you will hear satisfying and sizzling sounds, grill it for 2 mins and shift it sideway to create the nice grill grid mark on the steak, grill another 1 min.
Flip the steak and grill for another 2 mins, lower the heat down to medium high heat, put 1 or 2 tbsp of unsalted butter, shift it again to create the grid mark on the steak. Tong it vertical to sear the sides of the steak to seal in the meat juice.
Let it sit for at least 5 mins before serving, so that the steak can 'relax' its muscle before you sink your teeth onto it.
Optional sauce: mushroom sauce, red wine sauce, black pepper sauce. You can buy those readily available sauce in the market.
Tonight, our rendition was using red wine, worcester sauce, some sugar, chicken stock cubes and oyster sauce. We created it using our perference as guide.
  1. Choose the correct steak. Its thickness should be at least 1.5 inches. We use 2 inches this time.
  2. Do not flip more than 1 time, the steak will be cooked more than necessary and the grid mark on the steak will be gone.
  3. Season with salt and pepper just before going into the grill pan because the salt will draw out its moisture and it will turn hard.
  4. Can grill with some vegetable to go along.
  5. Each side of the steak normally takes about 2-4 mins to cook, depends on the thickness. For medium rare steak, it will take not more than 3 mins per side.
The outcome:
Charred on the ouside but still retain its juiciness on the inside. Slightly red in colour. Yum Yum!

Droolicious Steak!


Angie's Recipes said...

It makes my mouth looks juicy, tender and scrumptious!

Velva said...

I think my husband would have thought he died and went to heaven if he saw these rib eye steaks. They look amazing. What a great blog post!

homeladychef said...

Angie: You must try! Cook it and you will know what i mean. ;)

Velva: are so witty! ;) Thanks!

Sweetiepie said...

wow!the steak looks very juicy and delicious.hmm I can smell the beef steak now.yeah medium rare is just perfect for me too :)

homeladychef said...

i think the best way to eat steak is medium rare. ;p

The Little Teochew said...

You both make some restaurants look like amateurs! And all done in your own kitchen. Bravo!

noobcook said...

this is sooo amazing! love the beautiful grill marks. no need to eat out already lah!

homeladychef said...

The little Teochew & noobcook: Thanks for your complements! Appreciate it. :)

mrsmultitasker said...

Ooh these look fabulous =) Where did you buy your steak?

homeladychef said...

Hi Mrsmultitasker, I bought it @ orchard paragon, sometimes takashimaya or isetan. Specially ask the butcher to cut for you, don't buy the ready cut ones, ask for 1.5-2 inches thick will do. :)

drpapi said...

this is a great post and make me hungry

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