Ribeye steak - middleeastsector
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Ribeye steak

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Achieving steakhouse-worthy flavors doesn’t have to be difficult! The ultimate ribeye steak is juicy, flavorful, and seared to perfection all in the comfort of your kitchen. In the mood for a perfectly cooked steak? Garlic herb, New York, and lemon garlic are more supremely tender, flavor-packed steak recipes that will not disappoint!

Aromatic and glistening with butter, there is nothing quite as impressive or delicious as a perfectly cooked ribeye steak. Between the tender marbling and mouthwatering garlic rosemary flavors, this ultimate protein is going to be the star of the show. You will love the way this flavorful steak melts in your mouth! Just 5 simple ingredients enhance this amazing ribeye to rival anything you can get from a steakhouse! Yeah, I said it!

I will walk you step-by-step through the process of creating the most wonderful steak at home- from picking out your meat to searing it up in your pan! As intimidating as it sounds, making a buttery-soft steak in your kitchen is actually quite easy! Most importantly, only a few minutes of prep and cooking are needed. Simplicity is key here- no fancy ingredients or cooking techniques are required!

Rib Eye, sometimes called Scottish Tenderloin or Rib Eye, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which stretches along the spine and does not overextend, giving it a nice, fluffy texture. This gives an additional beefy flavor and a pleasant moisturizing texture.

Just a few simple condiments are all you need to make the best dry scrub recipe to complement the amazing flavors in chicken or steak, and tastes just like Texas Roadhouse!

 

Ingredients :

2 teaspoons kosher coarse salt, * see notes

2 teaspoons brown sugar

1/4 teaspoon cornstarch

1/4 teaspoon garlic powder

1/4 teaspoon garlic salt

1/4 teaspoon onion powder

1/4 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon chili powder

1 teaspoon black pepper

 

Instructions

Collect all ingredients in a quarter-liter Ziploc bag and seal it tightly. shake to blend all ingredients fully .

Generously cover each side of the steak with spices and let them rest for about 40 minutes. This allows the salt to penetrate across the surface (through osmosis) and actually help break down the muscle fibers, resulting in tenderer meat. During this time, the liquid that appeared initially has time to reabsorb, making the meat juic.

Once the grill is nice and hot, place the steak (s) and cook for 4-5 minutes, until brown and slightly charred. Turn it over and cook for the next extra time :

+5 minutes: Medium Rare

+7 minutes: medium

+10 minutes: Well done

Enjoy !

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