How to properly grease a fish steak in a frying pan. Ribeye steak with pork in a frying pan

Ribeye steak is considered one of the most delicious and succulent meats. In addition, this product is extremely simple to prepare, and is ready to please the most affluent gourmet. It's just as simple as getting ready.

In fact, this steak should be eaten before the transfer of the so-called premium cuts. The name of the herb itself is similar to two English words - “eye”, which means “eye” and “rib”, or “rib”. To translate it into Russian, ryba means “meat eye”, “edge on the rib”.

To prepare vikorista, a hanger is cut out on the front part of the carcass and occupies an area of ​​5 to 12 ribs - the profile of the ribs looks like a rounded “eye on the rib”. This is truly a very sweet and “marmur” piece of yokeberry. In fact, the Ribeye steak is becoming extremely popular among meat connoisseurs.

As you can note, for preparing the truth delicious herb you need to select a good piece of meat. Of course, there is a need for fatty fried meats - this is the only way to lubricate the steak so that it becomes soft and juicy. Have a drink to make sure the meat is fresher.

Ribeye steak: how to cook the meat?

Of course, in order for the meat to be thoroughly tasty, it is necessary to marinate it properly. Here it is recommended to use a dry pan, for preparing this you will need the following spices:

• salt;
• Black pepper;
• paprika.

Mix all ingredients thoroughly. Gently rub the steak with the dry mixture. Now char the meat thoroughly and leave it in the refrigerator for a few years. You can drink it - your herb will be very juicy and aromatic after this preparation.

Before speaking, “Ribeye” is a very unflattering steak. If you don’t have enough time to mix up the spices, then just salt the meat and sizzle it

Cooking steak

It is very easy to prepare this herb, and it is truly universal. The meat can be smeared on a vugilla, barbecue or frying pan (with a thick bottom). The steak needs to be removed from the refrigerator approximately thirty minutes before cooking - do not allow it to rise to room temperature.

Now heat the pan to maximum temperature. The meat needs to be greased on high heat, turning about 1-2 skins over. After the dough has browned, add less heat and grease until ready. The classic version of the ribeye steak is a large, juicy piece of medium-done veal. But here there is already more flavor - the meat can be greased more or less.

After the cowhide has been thoroughly lubricated, place it on a plate. Place a small sliver of butter on top | and a little rosemary (for relish). Cover the steak with a lid or foil and fill it with 10 pieces. After all this meat can be cut.

This herb is enjoying great popularity and is on the menu of every fine dining restaurant. If it’s so easy to cook the scraps, then the ribeye steak can become a wonderful addition to your Christmas table. It can be cooked in nature, just like vugilla making the meat aromatic.

Ribeye steak is a royal herb that is distinguished by its tender, rich, juicy taste, wonderful appearance and classic frying technology. It will be ideal when prepared in a variety of ways: on an electric grill, on open fire (on vugilla), in the oven or simply in a frying pan.

The name “ribeye” professionally means “edge on the rib” and actually means the meatiest cut from the front part of the cow carcass from the 5th to the 12th rib.

Ribeye is made up of one large piece of meat and several smaller pieces and permeated with fatty mince, through which the meat looks like marmur and is called marmur.

Select meat for ribeye steak

There are a number of breeds of cows whose meat is ideal for preparing rib-eye steak: Hereford, Shorthorn, Japanese Wagyu and Angus. The meat of these animals has a high level of marmuriness. This will give you an incredibly tender and aromatic taste of the royal steak. Select the meat from young squash (from 1 to 1.5 roki).

The main suppliers of such goods to the market are Australia, New Zealand, and the USA. If possible, it is better to buy imported meat for fish steak. However, you can add a product of local production from farming kingdoms that specialize in special nutritional nutrition for thinness.

When choosing a ribeye steak, it is better to choose the prime or choice category of meat. These products are often sold in large hypermarkets, but here it is important to pay attention to the succulence of the meat - it may be 2-3 years old after being killed.

Peculiarities of preparing the royal steak

According to the American classification system, the following stages of frying of a ribeye steak are allowed:

• very rare - heat the meat to 40-45 ° C;
• rare (with blood) - grease the steak called, red in the middle (45-48 ° C);
• medium rare (lightly roasted) - meat without blood, from the juice of the bright rye color (48-53 ° C);
• medium (medium roasted) - medium light brown juice (55-60 ° C);
• medium well (mayzhe lubricated) - meat with clear juice (63-70 ° C).

To accurately determine when the fish steak is ready, you can use a cooking thermometer. The temperature between the frying stages should be 3-4 degrees and 2-3 hours of cooking.

To prepare the correct fish steak, cut into portions. Using a sharp knife, cut across the fibers of the virzka into three centimeters. Approximately the size of a steak – 300 g.

An important feature is that the meat for the steak cannot be buffed at all times, as the meat tends to be great. Otherwise, you can absorb the structure, awaken the juice and relish.

Before cooking, the meat is kept at room temperature for at least 30 minutes. Frozen steak needs to be thawed in the refrigerator in advance (preferably overnight).

In the recipe you can add various herbs and spices. The following French ingredients are universally respected: basil, rosemary, thyme, parsley, chasnik, pepper (black, paprika, chili). You can add your own seasonings to taste.

Homemade ribeye steak recipe

Budinki fish-steak is cooked in a frying pan with a heavy bottom, ideally in chavun.

Ingredients for 2 servings:

• 2 ribeye steaks;
• 2 shakes of fine thyme;
• 1 tsp. great broom salts;
• 1 tbsp. olive oil;
• cayenne pepper for relish.

The steaks should be cut into portions and dried, brushed with olive oil, sprinkle the skin with fresh thyme and pepper and leave for 10-15 minutes. Heat the frying pan very hot, add the meat so that the pieces do not stick out.

For the middle stage of frying, the steaks must be greased for 3-4 minutes. If you need bloody meat, 2 cows are enough. After this, the items must be carefully turned over. On the other side of the meat, grease the trays.

Prepare the shmatki, place on a plate, add salt, cover with foil and leave for 5-6 minutes. At this point in the middle, the ribeye steak is still cooking and is evenly distributed, which allows the meat to gain the best flavor and tenderness.

During the day, you can reduce the hour of basting on high heat to 1-1.5 quilins per side and cook the steaks in a café at 180°C for about 10 quilins.

White sour cream sauce goes well with homemade rib-eye steak: to prepare it, you need to mix sour cream, salt, sweetener and crepe to taste.

Ribeye steak on the grill

For the street method of cooking steak over open fire, a version of this royal herb called “cowboy” is a wonderful choice. Wine is prepared with meat from the rib part, or on the bone. The average cowboy ribeye is 650 gr.

Ingredients for 2 servings:

• 2 ribeye steaks on tassels;
• from great broom to relish;
• 1/4 bottle of olive oil;
• black pepper, spicy herbs for relish.

Prepare the meat - cut into portions, wash and dry. The serving size of cowboy-ribey is 3-4 cm. Light the fire for grilling, as hot as the coal.

Brush the steak with oil. Also coat the steak with olive oil and pepper on both sides.

Place the pieces on the grill over a hot part of the grill. Lubricate 1-2 pieces of meat on the skin side to seal the meat in the middle, changing the orientation of the strips on the mounts 2-3 times to create a charred roast under the grill. Next, salt the meat and move it to the less baked part of the gratin, and continue brushing the steaks.

A medium-cooked ribeye steak is grilled for 10-15 minutes (while keeping warm). It is important not to destroy the surface in the process and not to allow the fire to flare up. At the same time, you can grease any vegetables on the grill to form a wonderful tandem with meat.

Description

Perfect for any romantic evening with candles or for fun get-togethers with gallant company. To prepare it, you need at least 25 hulls, which is a great plus if you have time to spare, but it’s not necessary to cook it deliciously.

The history of wine steaks is so good! There is a legend that in Ancient Rome, having established a ritual of sacrifice, at the hour of the day it was customary to oil the large pieces of cowhide on special grates, in order to then offer sacrifices to the gods. One time, one of the victims was entrusted with carrying a piece of meat to the table, letting go of his hands, because it was too hot. And when he raised his hands to the surface to cool, he felt the wonderful aroma that came out of the meat juice, which settled on the fingers of the victim. The man could not restrain himself and began to gorge himself on the taste of the meat that the victims prepared for sacrifice. In this manner, the ineptitude of the Roman sacrifice gave the world an unfinished meat herb - steak.

Nowadays, ribeye steak is gaining great popularity among the rich. great countries to the world. The most popular wine in England and America. There seems to be a whole steak culture there, with the idea that steak is not just something to be lubricated in the open fire of veal shanks. The process of burning and lubricating maintains a special atmosphere.

Many cooks give special considerations to the steak, describing it as a thick piece of veal, which is coated on both sides on the grill. Yogo tovshchina is not to blame buti menshoy for 3 centimeters.

The classification of steaks is broad. They are divided according to the name, as it is given in a stale condition, since the piece of meat has been cut. Thus, there are the following types of steaks:

• Ribeye steak. The meat for this purpose is tenderly cut from the subscapular part of the carcass. This piece of meat has no fatty streaks, which give it charm and flavor.
• Club steak. The meat comes out from the widest edge of the back meat and touches a small rib bone.
• Striploin (or New York steak). The meat is cut from the sirloin part and has a bright taste of veal.
• Porterhouse. For the Porterhouse, the meat comes from the widest part of the back. This steak is traditionally highly respected.
• T-Bone. The meat for T-bone is cut from the meat between the back and across.
• Filet mignon. Serve with a sirloin cut, add a small amount of fat and serve alongside T-bone steak.

In general, there are no options for preparing a classic steak; you will need to choose what kind of steak you are going to cook. It is important to understand that the frying stage is very important for rib-eye steak. If you want to cook your steak as close as possible to the American original, then frying should be medium. The meat in the middle may be horny.

In our recipe, we will share with you the secret of how to properly prepare a rib-eye steak in your home so that your homeland cannot tear it down to the restaurant! All you need is to prepare the necessary products, open our recipe from baby photos and follow our recommendations.

warehouses

Cooking Crocs

If you took frozen meat to cook a steak, it needs to be properly thawed so that it does not waste the juices important for cooking the meat. To do this, put a piece of meat in the refrigerator on top of the bread, wrapped in a bag.



Once you have defrosted the steak, let it sit at room temperature for about an hour and dry it out.



Now you need to take black pepper and grind it yourself. Knowledgeable people It is not recommended to grind already prepared pepper because it will not impart the required flavor.



Take the steak, salt it well and soak the thin edges in chalked pepper.



And now we need a grill pan. If you don’t have anything like that, don’t worry. It is only needed to maintain the grill temperature. Let's go to a frying pan with a thick bottom. First heat the frying pan over high heat and place the meat on it.



Cook until one side is cooked through, then turn the meat over and brush the other side. The estimated hour for oiling the skin is two hours.



If necessary, repeat the procedure again.



Remove the cooked steak from the heat and place on a plate. You need a little bit of khvilin to brew. After the appointed hour, you can serve the meat to the table.



Delicious!

The ribeye steak is thoroughly coated with a stretch of 8 pieces over high heat: 2 pieces per skin side, then turn over and brush another 2 pieces per side.

How to coat a ribeye steak

Products
Ribeye steak - 2 pieces of 200-250 grams each
Sil - 0.5 teaspoon
Black pepper, hand pomelo – half a tablespoon

How to grease a ribeye steak
1. If the steak is frozen, first defrost it in the refrigerator (mayzhe dobu). Place the meat in a plate and reserve 30 minutes. Dry with a paper towel.
2. Season the meat with 0.5 teaspoon of salt.
3. Grind the peppercorns using a fine millimeter (you will get a tablespoon of spices). Brush the edges of the steak.
4. Heat the grill pan and cook the steaks over high heat for 8 rounds, turning the steaks after 2 rounds for even cooking. It is necessary to remove the meat from the middle, grease it with a little bit of salt.
5. Place the fish steaks on a platter and let them simmer for a bit.

Fkusnofacti

Ribeye - tse The fattest and juiciest cowhide steak. For the best meat, choose Australian cowhide and eggplant in a chilled state. This way, products can better preserve their properties during deep freezing. In Russia, unfortunately, such a breed of breeding whips has never been bred - the required feed and breeding technology. Only the remaining fates around the critters have increased respect for this breed, for example, in the Lipetsk region. Local agricultural producers believe that the future Lipetsk marmur meat can compete with light producers of elite yoke.

For preparing ribeye steak frying pan- the grill can be replaced with the original chavun pan. Sometimes a grill pan is an element of imitation of a grill pan. Coat the frying pan lightly with roslin chi oil. Add a little bit of the rib eye steak to the oil.

Separate 6 readiness levels fish steak - from very raw (so called because of the blood) to perfectly cooked. Since to prepare the first version you need only a couple or three hulls, the remaining 8 hulls will need to be greased, plus you will need to add one piece of meat (4 centimeters) and bring it to readiness in the oven. Also cut into fresh and medium-fried rare steak (4 and 6 chickens per day), medium-fried steak (7 chickens) and cooked steak (8 chickens) - as indicated in the main recipe. - Before serving to the table It is important to let the greased pieces sit on the plate - about 5 pieces. Allow the meat juices to dissipate evenly.

Ribeye is one of the best steaks for culinary experiments. It is difficult to seal or dry it too much. If you have already had enough of this meat’s natural relish, add a new twist of relish to the steak. You can order additional sauce. Find out recipe for ribeye steak at duktsi's, as well as fine preparation of fishing with brushes.

Recipe for Ribeye Steak at Duktsi: Basic Rules

When selecting meat for a ribeye steak, give preference to the veggie veal. Bazhano does not buy frozen meat. Refrigerated meat products save more brown authorities and does not lose juice during thermal processing. Delivery is available on the T-Bone website.
Ribeye steak description
Ribeye steak is considered the most versatile steak. It is suitable for cooking on a grill, frying pan, josper, or baking in the oven. Ale smut - like all meat producers. The steak is juicy through increased marmuriness and contains thin meat fibers. It stinks to cut the steak soft and tender, the same bottom.
Meat for Ribeye comes from the rib portion of the carcass, which is rich in fat. When sorted, the rib eye comes either on or without brushes. A classic is the Ribeye steak without a ribeye, oval in shape, with a thickness of at least 2.5 cm. If you sell Tomahawk steaks, Cowboy steaks, Rib steaks - all the different types of Ribeye, which are cut in such a way as to preserve the rib bone. We recommend that you use marmur yowls to bake them in the oven or cook them on the grill. Read how to cook steaks on the grill.
Ribeye steak with marmur barley is fluffy and dry. The rib eye of the vitrimka is usually dark. After fermentation begins, the finished product will be soft and juicy. Dry smoked ribeye has more meaty flavor. Cook yogurt without marinade by brushing it on a grill, frying pan or oven in grill mode. You can buy Ribeye meat at a great price on the T-Bone website.
Ribeye steak recipe
Cooking ribeye steak at home is not always difficult. Your goal is not to dry it out too much. For this reason, a dekilka of minds. We'll have to wait for the baggage to be cooked through. For Rib, we recommend medium rare or medium. If you have a steak with a marmur, grease the kernels until medium. If the meat is of standard quality and medium brown, it is best to cook it until medium rare. We wrote about how to cook steak mediu rer.
Cook steaks on a well-heated surface. If it is a grill, then no less than 250 degrees, if it is an oven, then no less than 200 degrees. If you are cooking steak in a frying pan, wait until a light streak appears on the surface and begin brushing the meat. Cook for an hour for a ribeye steak, medium-done, for standard cooking, 6-8 minutes.
How to cook ribeye steak
The recipe for ribeye steak in the oven consists of two stages. First coat the steaks in a frying pan until crispy, and then bake a few more quills in the oven. This recipe for preparing fish helps preserve the meat's juices for a fraction of the time.
Cooking Ribeye steak in a frying pan:
- Use a chavunna or frying pan with a non-stick coating. It needs to be heated over medium heat for 3-4 lengths;
- before frying, the surface of the steak should be dry, and the meat itself should be at room temperature;
- Ribeye steak from marmur barley can be greased without oil, and it needs to be salted right before greasing;
- Pepper the steaks best at the end;
- if the steak is pinched in the frying pan, do not rush to turn it over. You need at least one quill, so that the meat “aggregates” like a crust;
- When turning the chaff, use a spatula or tongs to handle it so as not to damage the crust;
- cook the steak on the skin side for 1-2 pieces if you have a recipe for preparing Ribeye steak in the oven, and 3-4 pieces each if you cook Ribeye steak in a grill pan;
- Let the finished meat sit in foil.

How to cook Ribeye steak in the oven

Ribeye steak in oven recipe with BBQ sauce
Once you have coated the meat until crusty, transfer it to a baking sheet. In a hot frying pan, coat the cut beef with some bell pepper. Water the vegetables with 1-2 tbsp. l. gostro-sweet barbecue sauce. Read the BBQ sauce recipe.
Pour the cinnamon sauce over the Ribeye steaks and place the meat in the oven for 5-6 minutes. The sauce that contains the zukor quickly caramelizes on top of the steak. There will be a spicy hot-sweet dessert. As a side dish for this steak, it would be ideal to have potatoes in the country style or French fries.
Recipe for ribeye steak in the oven with Italian sauce
This ribeye steak recipe from the oven will delight you with juiciness and rich flavor. For the cob, coat the cowhide steaks in a frying pan until crusty and transfer to a baking dish covered with foil. In the same frying pan, grease the prepared tsibul and chasnik. Add a sprinkling of balsamic sauerkraut, a pinch of brown zucru, mushrooms in a blender, coriander raspberry and black pepper. Let's not say there will be oregano and thyme. Cook 5-7 quills, finally add coarsely chopped sun-dried tomatoes and heat a couple more quills. Pour the cinnamon sauce over the ribeye steaks and bake 4-5 chicken pieces in the oven at a temperature of 200 degrees.

How to bake ribeye steak on a brush in the oven

Ribeye steaks on the rib cages are cut with a richer taste and increased marmuriness. Hot and sour sauces are more suitable for them. We encourage you to cook Ribeye steak on the tassels with mustard-orange sauce.
For this recipe, radimo - marmur meat on a short rib. Season the meat with a little salt, pepper, sweet dried paprika and some time. Rub the whole steak onto the brushes and brush with olive oil.
Place on a baked frying pan and cook until crispy, turning onto the skin with tongs. Don't forget to cook the steak white and white. The middle one at the front needs 3-4 coats of oil.
At the same time, prepare the sauce. Mix fresh orange juice, a spoonful of zest, honey, French mustard grains, a clove of chasnik and salt and pepper until relished. Our pleasure: you can replace the salt with soy sauce. Stir all ingredients until smooth consistency.
Place the steak on the brushes in the oven for 8-10 minutes at a temperature of 200 degrees. Measure the internal temperature of the meat with a thermometer. It may be no less than 60 degrees. Pour the orange-mustard sauce over the steaks and heat through 1-2 more chillies. Serve the steak on the rack, baked in the oven, with the sauce, garnished with a gill of fresh thyme.
Steak Tomahawk on the bones in the oven with sauce
This is one of the largest steaks on the side. The tomahawk takes a long time, the rib brush is well cleaned. Prepare your trail with great dimensions.
Heat a large frying pan and coat the meat in it until crusty. Transfer the steaks to a baking dish or deco. Place a generous amount of vershkova butter and herbs on the skin. Read the recipe for homemade olive oil for steaks. Place the steaks in the oven for 10-15 minutes at a temperature of 200 degrees. Turn over once for even baking.
Marmur, and also juicy and fatty steak, will benefit from a spicy sweet and sour sauce. Berry sauces are one of the most popular. Its sourness miraculously balances the intense meaty taste of lubricated meat. Making this sauce is so easy. Combine crane berries, lingonberries, black currants and raspberries with cucumber. You can speed it up with a blender. Heat in a saucepan with added wine and spices. Cardamom, star anise, rosemary, thyme, anise - choose to suit your taste. At the end, tighten the sauce with a cube of cold top butter to make the sauce shiny and smooth. Serve with steak if you prefer. Read more recipes for berry sauce before meat.