Black Angus Ribeye: A Gastronomic Feast for Your Loved Ones

 Why go to a steakhouse when you can prepare the best ribeye right in your own kitchen? Pan-seared in the tastiest garlicky herb butter you've ever tasted!

So read on to make the most scrumptious black angus ribeye steak anyone has ever eaten. Perfectly coated with smashed garlic cloves and fresh thyme and rosemary sprigs in foaming heated butter— A gastronomic feast!


First, How to Choose the Right Cut?

Look for a nice deep red color with lots of marbling when purchasing your steak. Choose steaks that are 2.5–3cm thick and have been matured for optimal flavor. Meat that is organic and free-range is also of higher quality.

How To Make the Perfect Black Angus Ribeye Steak?

You can simply make a steak in under 20 minutes with some basic tips and tactics, as you won't need any additional seasonings or marinades to bring out the full flavor of your steak. In fact, simply seasoning with salt and pepper is the best way to get the whole range of meaty flavors.


The steak can then be seared on the stovetop and finished in the oven at 375° until it reaches the desired doneness. This approach works best for Ribeye Steaks, but it can also be used for other meats.

Ingredients

·         1 black angus ribeye steak

·         Flaky sea salt

·         2 sprigs of thyme

·         Freshly ground black pepper

·         1 garlic clove

·         50g of butter

Ribeye Steak Cooking Instructions (Oven Method)

You'll have a steakhouse entrée on the table in no time with only a few simple steps!

·         Preheat the oven and a heavy skillet or cast iron pan.

·         Brush steaks with oil and season with salt and pepper to taste.

·         Cook for two minutes on each side of the steaks. Place the pan in the oven and roast the steaks according to the recipe directions below once they've been browned on both sides. Don't overcook the steak.

·         Remove the cooked steaks from the pan and lay them on a platter with butter pats on each piece. Make a foil tent and set aside the steaks for 5 to 10 minutes to "rest." It's critical to give them time to rest in order to keep them juicy!

Ribeye Steaks: How to Grill Them

·         Prepare and season black angus ribeye according to your taste.

·         Preheat the grill to medium heat. Season steaks with salt & pepper and grill for 5 to 7 minutes on each side, depending on desired doneness.

·         Remove the steaks from the pan, dot them with butter, and set aside for 5 to 10 minutes before serving.

Lastly, How to Measure the Doneness of A Steak

When it comes to black angus steak doneness, everyone has a distinct opinion, and using a meat thermometer is the easiest method to avoid overcooking or undercooking.

For the best flavor and food safety, cook to a temperature of at least 145°F, which takes around 10-15 minutes. Transfer the steak to the oven after searing it for 3 minutes per side, and cook for another 4-6 minutes, or until it reaches the desired temperature.

Comments

Post a Comment

Popular posts from this blog

Everything you should know about Shabu Shabu Lamb

Image
  Shabu Shabu is one of the most popular hot pot dishes in Japan. The thin-sliced meat and delicious vegetables cook in steamy hot broth to double the taste of this lip-smacking dish. This Japanese dish is pretty different from the conventional types of hot pot. Do you know why? Traditional hot pot dishes get served after cooking vegetables and other ingredients together. But, Shabu Shabu ingredients are served raw and cooked after serving the meal. It has many similarities with fondue. Remember, the selection of premium-quality Shabu Shabu Lamb brings unique taste and aroma to the dish. Early in the 1950s, Osaka originated the specific way of eating hot pot, but now it's popular not only in Japan but all over the world. Shabu Shabu got its name from the Japanese onomatopoeia 'Swish Swish.'  There's a reason behind calling it 'Swish Swish.' Do you want to know about it? Interestingly, this light meat is slightly swished around in the steamy broth before a perso...
Read more

Nutritional Value of Australian Wagyu Picanha

Image
  The picanha steak, often known to Singaporean butchers as the sirloin cap, rump cap, rump cover, or culotte steak, is one of the main attractions of the churrasco supper. But adding a little smoke by cooking it over hot charcoal gives this already sumptuous piece of meat a touch of magic. So, here’s everything you need to know about  Australian wagyu picanha .
Read more

Easy Tomahawk Steak Recipe with Hybrid Grilling Method

Image
  Singaporeans have always been on the lookout for the ideal cut of steak from the steakhouses. From a delicious strip to a Prime Rib cut of meat, one steak stands out among restaurant patrons: the Tomahawk Steak. Once thought to be a myth, an online butcher in Singapore serves this cut that demands a closer look at what makes it one of the top cuts in the industry. Australian wagyu tomahawk steak is simply ribeye steaks that have been frenched (the intercostal muscles have been removed), resulting in a traditional and magnificent appearance. These cuts are luscious and soft, loaded with the rich marbling that gives Wagyu beef its exceptional flavor and texture. During cooking, creamy layers of intramuscular fat melt into the meat, imparting wonderful taste. What is the size of a Tomahawk steak? Tomahawk steaks are sliced thick, so you can anticipate a 2 inch thick piece of meat weighing between 2 and 3 pounds! The bone protruding from the Tomahawk Steak has been 'frenched,...
Read more