British Beef Ribeye Steak 28 Day Dry-Aged | ±250g

Here’s a detailed step-by-step guide on preparing a 250g ribeye steak using different heat sources, with instructions for various levels of doneness (rare, medium-rare, medium, and well-done):

1. Pan-Searing

Ingredients:
• 250g ribeye steak
• Fine salt
• 1 tbsp vegetable oil (high heat point like avocado)
• 1 tbsp butter
• Optional: Garlic cloves, fresh rosemary, or thyme

Steps:
a. Bring Steak to Room Temperature:
• Take the steak out of the fridge 30 minutes before cooking to ensure even cooking.
b. Season:
• Pat the steak dry with paper towels and season generously with salt on both sides.
c. Preheat Pan:
• Heat a heavy skillet (e.g., cast iron or stainless steel) over high heat until hot. Add 1 tbsp of vegetable oil and let it shimmer.
d. Sear the Steak:
• Place the steak in the pan and sear for 2-3 minutes per side to develop a golden crust.
e. Lower Heat & Baste:
• Reduce the heat to medium. Add butter, garlic, and herbs.
• Spoon the melted butter over the steak for additional flavour.
f. Cook to Desired Doneness (Internal Temperature):
• Rare: Cook until the internal temperature is 48–50°C (about 2-3 minutes per side).
• Medium-Rare: 54–57°C (3-4 minutes per side).
• Medium: 60–63°C (4-5 minutes per side).
• Well-Done: 71°C or higher (6+ minutes per side).
g. Rest:
• Let the steak rest for 5-10 minutes before slicing to retain juices.

2. Oven-Baking (Reverse Sear)

Ingredients:
• 250g ribeye steak
• Fine salt
• 1 tbsp olive oil
• Optional: Garlic, herbs

Steps:
a. Preheat Oven:
• Set the oven to 135°C.
b. Prepare the Steak:
• Pat dry and season with salt. Optionally, rub with olive oil.
c. Bake the Steak:
• Place on a wire rack over a baking sheet.
• Bake until the steak’s internal temperature reaches 10°C below your desired doneness:
• Rare: 40°C
• Medium-Rare: 45°C
• Medium: 50°C
• Well-Done: 60°C
• Baking time: Approx. 15-25 minutes, depending on the doneness.
d. Sear for Crust:
• Heat a skillet over high heat. Sear the steak for 1-2 minutes per side until a crust forms.
e. Rest and Serve:
• Let rest for 5-10 minutes before serving.

3. Grilling

Ingredients:
• 250g ribeye steak
• Salt and olive oil
• Optional: Marinade or rub

Steps:
a. Preheat Grill:
• Preheat the grill to 230-260°C for direct heat.
• Oil the grates to prevent sticking.
b. Prepare the Steak:
• Pat the steak dry, brush with olive oil, and season with salt.
c. Grill the Steak:
• Place the steak on the grill directly over high heat.
• Cook according to the desired doneness, flipping halfway:
• Rare: Grill for 2-3 minutes per side (Internal temperature: 48–50°C).
• Medium-Rare: Grill for 3-4 minutes per side (Internal temperature: 54–57°C).
• Medium: Grill for 4-5 minutes per side (Internal temperature: 60–63°C).
• Well-Done: Grill for 6-8 minutes per side (Internal temperature: 71°C or higher).
d. Move to Indirect Heat (Optional):
• For thicker steaks or higher doneness levels, move the steak to indirect heat for 2-5 minutes.
e. Rest and Serve:
• Let rest for 5 minutes before slicing.

Tips for Success
• Always use a meat thermometer for accuracy.
• Let the steak rest for 5-10 minutes after cooking to redistribute the juices.
• Avoid flipping the steak multiple times during searing or grilling—once per side is sufficient.
• Use a cast iron skillet or grill for the best crust.

Enjoy your perfectly cooked ribeye steak tailored to your preferred doneness! 🥩

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