Feed Your Family The Cookbook

Ribeye Steak

Speedy, full of flavour and buttery deliciousness this is a real treat

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Yields2 Servings
Prep Time2 minsCook Time6 minsTotal Time8 mins

 2 Rib eye steaks
 2 tbsp Oil
 2 pinches of S & P
 50 g Butter

1

Take the steaks out the fridge and let them come to room temp about 20-30 mns beforehand

2

Brush or rub the oil onto the steaks on both sides and season with S&P on each side also.
Do not oil the pan!

3

Heat the dry pan on medium/ high heat till just smoking and carefully add the steaks. The steaks will sizzle and sear as they cook. Cook for 2-3 mns then turn over.

4

Cook for a further 2 mns then add the butter

5

Turn off the heat. The residual heat will melt the butter. Baste the steaks with the butter-spooning the butter onto the steaks for 1 minute.

6

Remove the steaks from the pan and allow to rest for 5 mns before serving.

7

Serve warm,spoon over the warm butter add salt n chilli wedges with a mayo dip, and peas with baby spinach

8

Tip-allowing the meat to come to room temp means it won't shrink when cooking.
Tip-Letting the meat rest afterwards allows it to relax and retain the juices so it's not dry.
Tip-Searing on a high heat gives the meat flavour.
Tip-Timings- Rare/ med rare. 2-3mns each side
Med/well done. 4 mns each side
Recipe for the Salt n Chilli wedges is available on the website.

Category

Ingredients

 2 Rib eye steaks
 2 tbsp Oil
 2 pinches of S & P
 50 g Butter

Directions

1

Take the steaks out the fridge and let them come to room temp about 20-30 mns beforehand

2

Brush or rub the oil onto the steaks on both sides and season with S&P on each side also.
Do not oil the pan!

3

Heat the dry pan on medium/ high heat till just smoking and carefully add the steaks. The steaks will sizzle and sear as they cook. Cook for 2-3 mns then turn over.

4

Cook for a further 2 mns then add the butter

5

Turn off the heat. The residual heat will melt the butter. Baste the steaks with the butter-spooning the butter onto the steaks for 1 minute.

6

Remove the steaks from the pan and allow to rest for 5 mns before serving.

7

Serve warm,spoon over the warm butter add salt n chilli wedges with a mayo dip, and peas with baby spinach

8

Tip-allowing the meat to come to room temp means it won't shrink when cooking.
Tip-Letting the meat rest afterwards allows it to relax and retain the juices so it's not dry.
Tip-Searing on a high heat gives the meat flavour.
Tip-Timings- Rare/ med rare. 2-3mns each side
Med/well done. 4 mns each side
Recipe for the Salt n Chilli wedges is available on the website.

Ribeye Steak

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