Everybody loves a great steak; it is easy to get it juicy, tender and not least delicious every time. The secret to a good steak is using both a skillet and the oven.
When choosing your meat make sure it is a thick ribeye cut from the marbled sirloin. The fat marbling ensures a juicy and flavorful steak. Cooking your meat while it is cold is not giving the best of results; do remove the meat from the refrigerator about 1 hour in advance, to avoid a cold core.
Ingredients For one to two people
- 500-600g of the rib eye.
- A little oil for frying.
- 50 g of butter.
- 2-3 cloves of garlic.
- Fresh thyme.
- Salt and pepper.
- Skillet without plastic handle, do remember your potholders
- Meat thermometer
- Oven at 170celcius
Preheat your oven to 170Celcius. Put your thickest pan the stove, what we are about to do is giving the steak a frying crust, and for that, we need to preheat our skillet in order for it to be piping hot before we use it. If your skillet is not hot enough, then we end up boiling the meat in its juices rather than frying it. When the meat has received a crust (1-2 minutes on the skillet depending on the thickness), then, and only then flip the steak over and fry it on the other side. Avoid moving the meat around on the skillet.
Add butter, garlic and thyme. Let it all cook a few minutes. Now put your skillet in the preheated oven, and give it 170 degrees Celsius for five minutes. Use potholders when removing pan out. Check core temperature of the steak with a meat thermometer:
If the meat is not finished, rose as far in the oven for two minutes and check again. What I usually do is aiming a few degrees under the desired result, as the core temperature rises slightly, while the meat rests. Let the meat rest uncovered for five minutes and season with salt and pepper.
- Rare 45 degrees.
- Medium 55 degrees.
- Well Done 65 degrees.