How to Make a Perfect Ribeye Steak

You are lucky! You are about to learn how to make a perfect, mouthwatering ribeye steak that is crispy outside and juicy inside. This technique is perfected over years of trial and error from a meat lover who highly respects cow’s sacrifice for an ultimate dining experience. Before we start, below is a list of ingredients needed to make the magnificent beef. 

1. 2 tablespoons of avocado oil;
2. 1 tablespoon butter;
3. Half teaspoon of sea salt;
4. 1 teaspoon grained black pepper;
5. 3-4 pieces of garlic cloves;
6. 2 pieces of 3 inch rosemary sprigs; and most importantly 
7. A ribeye steak.

Since our goal is to make the perfect steak, we should only choose the best ribeye steak you can afford. If you live in the USA, you should look for a steak graded “prime” by the United States Department of Agriculture aka “USDA”. This ideal steak should be one to one and half inch thick with clear visible marble veins throughout the meat. 

Before starting cooking, we need to age the beef for about 48 hours. First, you unwrap the meat and use paper towels to absorb as much moisture as possible. The next step is to spread a gentle coating of sea salt on the beef, approximately a half teaspoon for each steak. Finally, leave the meat unwrapped in the refrigerator and patiently wait 48 hours.

The cooking process starts with heating a frying pan on the highest temperature until it smokes. Add 2 tablespoons of avocado oil and wait a few seconds before putting the steak into the frying pan. The steak should be fried for 3 minutes before adding garlic and rosemary. The steak needs to be fried for 3 minutes on each side at high temperature to seal the moisture inside. This will make the meat crispy and juicy.  When sealing is completed, we can lower the stove temperature and cook the steak for an additional 2-3 minutes until the center of the meat reaches a temperature of 135°F / 57.2°C.

Before serving, we should rest the steak on a hot plate and cover the meat with butter and black pepper. Congratulations! After 8 to 10 minutes of resting, you have just made the perfect ribeye steak. 

Bon Appetit!

Discussion questions:

What is your favorite meat?

What side dishes do you think will best pair with ribeye steak?

How raw do you prefer to eat your steak? 

Definitions:

Technique: noun. a way of carrying out a particular task, especially the execution or performance of an artistic work or a scientific procedure.

Trial and error: phrase. the process of experimenting with various methods of doing something until one finds the most successful.

Ingredient: noun. any of the foods or substances that are combined to make a particular dish.

Magnificent: adjective. very good; excellent.

Moisture: noun. water or other liquid diffused in a small quantity as vapor, within a solid, or condensed on a surface.

Approximately: adverb. used to show that something is almost, but not completely, accurate or exact; roughly.

Bon Appetit: phrase. used as a salutation to a person about to eat.