Receita Solta

Beef Ribeye Steak: Flavor and Tradition in Every Bite

RS

Por

Master Receita Solta

Beef Ribeye Steak: Flavor and Tradition in Every Bite
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories525 kcal

Resumo para quem tem pressa

"The beef ribeye, a renowned cut with high marbling of fat, gains a golden crust and incomparable juiciness on the grill or barbecue. Seasoned with coarse salt, garlic, and fresh rosemary, it delivers a powerful flavor of noble meat."

Beef Ribeye Steak: Flavor and Tradition in Every Bite

O Que Você Precisa Saber

- The high heat of the grill sears the meat immediately, caramelizing the juices through the Maillard reaction. - The intramuscular fat melts during the 8 to 10 minutes per side, irrigating the fibers with natural tenderness. - Resting for 5 minutes on the cutting board settles the internal liquids and ensures a clean and juicy cut.

Ingredients

Main Course

  • 1 kg of beef rib fillet
  • 2 tablespoons of coarse salt
  • 1 tablespoon of ground black pepper
  • 4 cloves garlic, minced
  • 1 sprig of fresh rosemary
  • 2 tablespoons olive oil

Instructions

Main Course

1

Preheat the grill or barbecue to a high temperature.

2

In a bowl, mix the coarse salt, black pepper and chopped garlic.

3

Season the ribeye fillet with the mixture, ensuring the entire surface is covered.

4

Drizzle with olive oil and place the rosemary sprig over the meat.

5

Place the fillet on the baking sheet and take it to the grill or barbecue.

6

Let it cook for approximately 8 to 10 minutes on each side, depending on the desired doneness.

7

Use the meat thermometer to check if the internal temperature has reached 60°C for rare, 70°C for medium, and 75°C for well-done.

8

Remove meat and let rest for about 5 minutes before slicing.

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Chef Tips

- Remove the meat from refrigeration 20 minutes before grilling so the center doesn't remain cold during quick cooking. - Use culinary tongs to flip the piece on the grill, avoiding piercing the meat with forks so as not to lose juices. - Lightly tap the coarse salt off the piece before putting it on the fire so that the salting is homogeneous and balanced.

Variations

- Brush fresh chimichurri based on olive oil, oregano, parsley, and vinegar over the hot slices of rib on the board. - Add a spoonful of garlic butter over the steak at the moment of resting to create a shiny emulsion. - Slice the steak into thick strips, Italian tagliata style, over a bed of fresh arugula leaves with parmesan shavings.

Substitutions

- The ribeye steak (bife de ancho) can be replaced by sirloin steak (bife de chorizo), prime rib with bone, or flank steak. - Traditional coarse salt can be replaced with medium-grain parrilla salt with freshly ground black pepper. - Olive oil can be substituted with melted herb butter brushed on when taking it off the grill.

How to Store

Conserve as fatias de filé de costela em pote fechado na geladeira por até 3 dias. Reaqueça rapidamente em frigideira de ferro bem quente por 1 minuto de cada lado para resgatar a temperatura sem ultrapassar o ponto da carne.

Can You Freeze It?

You can freeze the baked slices for up to 2 months in airtight freezer bags. Thaw in the refrigerator and enjoy in quick hot preparations like artisanal sandwiches on a baguette or stir-fries with vegetables.

What to Serve With

Pairs with crunchy cassava Farofa in butter, traditional tomato and onion vinaigrette, and rustic potatoes with rosemary. A glass of Cabernet Sauvignon red wine or craft IPA beer balances the fat of the cut.

Frequently Asked Questions

What is the difference between ribeye and ancho steak?

They are the same cut; filé de costela is the traditional Brazilian denomination and ancho is the term established in Argentine butchery.

How to get the meat doneness right using a meat thermometer?

Insert the probe into the center of the piece: 60°C indicates rare with a bright red center, and 70°C medium with a pink core.

Can I prepare the ribeye steak in a stovetop skillet?

Yes, use a very hot cast-iron skillet and sear for about 6 to 8 minutes on each side depending on the thickness.

Why put the rosemary sprig on the meat?

The indirect heat of the grill releases the aromatic oils of the rosemary that perfume the rib fat without burning the dry leaves.

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