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Ribeye steak


Ribeye steak






o 1 steak


o Sea salt flakes

o Freshly ground black pepper

o 50 g butter

o 2 sprigs of thyme

o 1 crushed garlic clove with peel



Preparing a steak


Take out the fillet at least half an hour before Remove from refrigerator and cook until it reaches room

temperature. This is an important step to ensure the steaks cook evenly.

When cooking, season the steak generously. Season generously with salt and pepper on both sides and place on


top to coat evenly.

Heat a frying pan.If you are cooking two slices of steak, make sure the pan is large enough to comfortably

accommodate the slices. Otherwise, use two saucepans and heat them at the same time. Add the steak to the

pan and cook over medium-high heat for 2 to 3 minutes per side (depending on desired thickness and quality).

As a guideline: a 3 cm fillet should be cooked after 5 minutes. If you have a meat thermometer, the internal


temperature should be 50°C for Rare, 60°C for Medium and 70°C for Well Done.After flipping the steak for the

first time, add butter, thyme, and garlic and stir for a minute. To do this, tilt the pan toward you until the butter

collects at the bottom of the pan, then pour the butter repeatedly over the steak.

Remove the steak from the pan and let it rest for 5 minutes. Don’t be tempted to skip this step, it’s essential.

During the cooking process, the meat particles stick together. So if you cut the steaks right after cooking, you’ll

run out of all the juice on the board.The standing time allows the particles to relax and absorb their liquid again,

so you don’t lose any delicious juice when cutting.

Cut the fillets into strips, season and serve with side dishes and sauce of your choice.

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