Сочный стейк рибай

Новая функция: Мы рады представить наш калькулятор питания! Пожалуйста, относитесь к этим значениям как к оценке, так как они рассчитываются автоматически. Для особых диетических потребностей всегда рекомендуется консультация специалиста.

• 1 (1.5-inch thick) Стейк рибай
• to taste Соль и черный перец
• 1 tbsp Рапсовое масло
• 3 tbsp Сливочное масло
• 2 cloves, smashed Чеснок
• 2 sprigs Свежий тимьян

How long do you cook a 1.5-inch ribeye?

Sear 2 to 3 minutes per side in a smoking-hot skillet to build a crust, then drop to medium heat and baste with butter for a minute or two. Total cook time is about 15 minutes, but go by internal temperature rather than the clock.

What internal temperature should a ribeye reach?

130°F (54°C) for medium-rare. Pull it a few degrees early - the temperature keeps climbing while it rests. A digital thermometer is the only reliable way to judge this.

Do I need a cast-iron skillet?

Cast iron is ideal because it holds heat when the cold steak hits it, but any heavy, well-preheated skillet will work. The pan needs to be smoking hot before the steak goes in.

Why sear in oil and finish in butter?

Canola oil takes the high heat of the sear without burning. The butter goes in afterwards, once the heat is reduced, along with smashed garlic and thyme - tilt the pan and spoon the foaming butter over the steak to carry that flavour across the surface.

Why do I need to rest the steak?

Rest it for 10 minutes before slicing. Cutting straight away lets the juices run out onto the board instead of staying in the meat.

How many does this serve?

One 1.5-inch ribeye serves two, sliced against the grain.