Rib-Eye Steak

Rib-Eye Steak © kvalifood.com

Rib-eye steak is a thick bone-in cut from the beef rib — the Danish version of côte de bœuf. It is cooked over high heat in a hot pan and carved into thin slices on the diagonal. Baked potatoes and herb butter are the classic accompaniments.

Ingredients

Makes 2-3 servings

  • 1 rib-eye steak, approx. 2 lb (1 kg), cut from the rib

  • salt, freshly ground pepper

Accompaniments

  • baked potatoes
  • herb butter
  • tomato salad

Method

Preparation

Score the fat cap with diagonal cuts about 1 inch (2-3 cm) apart to prevent the steak from buckling during cooking. Take the meat out of the refrigerator 30-60 minutes before cooking.

Cooking

Heat a heavy-bottomed pan until very hot. Brown the steak over high heat on both sides. Reduce the heat. Season with salt and pepper. Cook 6-8 minutes per side, turning frequently.

Resting and carving

Place the steak on a cutting board and let it rest 5-10 minutes. Carve into thin slices on the diagonal. Serve with baked potatoes, herb butter and tomato salad.

Notes

  • Take the steak out of the refrigerator well in advance — a cold center leads to uneven cooking
  • Use a meat thermometer for precision: 130-135°F (54-57°C) = medium-rare, 140°F (60°C) = medium
  • Scoring the fat cap prevents the steak from buckling and losing contact with the pan
  • Can be finished in the oven at 355°F (180°C) after browning, if the steak is very thick
  • Always rest before carving — at least 5-10 minutes