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Pan-Fried Rib-Eye Steak
Pan-Fried Rib-Eye Steak
Ingredients
SERVES 2
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce
- 2 rib-eye steaks, each about 200g and 2cm thick
- 1tbsp sunflower oil
- 1 tbsp/25g butter
- 1 garlic clove, left whole but bashed once
- thyme, optional
Method
- Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper
- Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks
- When the oil is shimmering, turn the heat down to medium-high and add the butter
- Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust
- As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done
- Leave the steaks to rest for at least 5 mins
