Rib-eye steak

Rib-eye steak

By
From
The Beef Club
Serves
1
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1 rib-eye steak
50ml olive oil
sea salt
freshly ground black pepper
40g fresh butter

Method

  1. On the barbecue over hot coals

    Before cooking, cover the rib-eye with olive oil, and season with salt and pepper.
  2. Adjust the cooking time according to how you like your meat done.
  3. In a frying or saute pan

    Season the rib-eye with salt and pepper. Brown on both sides in olive oil over a high heat.
  4. Add the butter and lower the heat.
  5. Baste with the butter throughout cooking. Take care not to let the butter burn; it should stay pale in colour and nice and foamy.

Cooking time

  • 1–2 minutes each side for very rare to rare

    2–3 minutes each side for medium

    5 minutes each side for well done
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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