Perfect Rib Eye Steak

Summary

Prep Time	1 hr 30 mins
Cook Time	10 mins
Total Time	1 hr 55 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

2 steak (s) (rib eye steaks), approx. 00 - 300 g per steak
some rapeseed oil
sea-salt
Freshly ground pepper

Instructions

This basic recipe for juicy steaks is almost guaranteed to succeed even for beginners, as long as the meat quality is right. In addition, there is no need for expensive tools or the oven.
When I buy the steaks from a trusted butcher, I have the steaks vacuum-sealed directly by the butcher, should any good butcher be able to do so.
Before preparation, I let the vacuum-packed steaks come to a complete temperature in the sink for about 1 - 1.5 hours, depending on the strength, in warm water at 50 - 65 ° C. You don`t need an expensive special device that precisely maintains the temperature. Simply adjust the water temperature every now and then with the help of a thermo. 50 ° C for rare, 55 - 58 ° C for medium, 65 ° C for well done. Even if the steaks lie in the water bath for too long, it doesn`t really matter, as they cannot overcook at the temperature.
When the steak is completely heated, I rub a grill pan with the rapeseed oil and heat it on the highest level until the oil is just before the smoke point.
The steaks are now seasoned with the sea salt and seared. I only add the ground pepper halfway through the cooking time so that it doesn`t burn. The steaks are fried for 45 seconds per side and thickness of the steaks in cm. For thicker steaks, turn the stove down a little in good time so that the surface does not get too dark.
After roasting, the steaks should rest in aluminum foil for a few minutes so that the meat juice can calm down again and does not leak when cut.
This method of preparation is also suitable for meat that has already been marinated and all quick roasts from other animals such as lamb, pork, game or poultry. Likewise for fish.
Then only the temperature of the water has to be adjusted.
For example, for fish and poultry 5 ° C less per cooking level, for pork 5 ° C more. In the case of fish and poultry, the frying temperature should also be reduced slightly so that the protein does not leak out in the food. Frozen meat can also be prepared perfectly if it is gently thawed in the refrigerator beforehand.
This guide is very suitable for novice cooks, as I learned from feedback from my friends. Even absolute non-cooks have achieved good results with it.
I serve herb butter, mixed salad or cole slaw with my rib eye steaks.
In this combination it is also very suitable for dinner, as it is low in carbohydrates.
If I have a few pounds too much, they fall very quickly when I go without carbohydrates in the evening.

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