• Rob

The Perfect Valentine's Day Steak



These Rib Eye Steaks are packed full of flavour but cooking them to perfection is an important part of the process, particularly if you are trying to impress someone for Valentine's Day. With expert tips this recipe post will help you cook the best steak of your life.

Ingredients


2 25Og rib eye steaks

2tbsp butter

1tbsp vegetable oil

3 cloves of garlic

1tbsp of sea salt flakes

A few sprigs of thyme

Method


1. Remove the steak from the fridge and bring it to room temperature roughly two hours before cooking. Keep it well covered. About an hour before cooking, cover the steak in the oil and season with sea salt flakes.

2. Heat up your heavy-bottomed frying pan. Whilst holding the steak with tongs, cook the fatty edge on the pan for a couple of minutes until it starts becoming crisp. Then drop the steak and cook for 2 minutes 30 seconds. Flip and cook for another 2 minutes 30 seconds. Now add the thyme, garlic and butter to the pan and cook for 1 minute on each side, basting regularly with the butter.

3. Measure the heat of the thickest part of the steak with a digital thermometer. Making sure it reads 50C.

4. Take your steak off of the pan and put it onto a plate. Pour the thyme, garlic and butter onto the steak and cover with foil whilst it rests for 10 minutes.

5. Slice against the grain. Serve with your choice of sides and the resting juices.


Additional Tips


  • Make sure you allow your steak to come to room temperature. Putting a cold steak into a hot pan could mean a burnt outside and raw middle.

  • Salting well before cooking draws moisture from the steak allowing the salt to enter the steak during cooking. Salt also softens and tenderises the meat as it affects the protein structure.

  • Resting the steak is vital. It helps to make the steak juicier as the internal juices redistribute after the heat of the pan.

  • Oil the steak instead of the pan means there is just a fine layer of coating on the meat, meaning better crust can develop.

Cheers

Rob

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Woods Traditional Family Butchers Est. 1992

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