Core temperature of ribeye

Measuring is knowing when it comes to the right doneness of a steak, and nowadays there are highly sophisticated probe thermometers available for this. 

How do you achieve the right core temperature?

Grilling: 2 min. per cm thickness
Pan-frying: 2 min. per cm thickness
Stir-frying: 2 minutes in strips
Oven: sear, then cook at 80C until the desired core temperature is reached
Sous vide: 2 hours at 52C

General Preparation Method for Ribeye Black Angus USDA prime | Argentine spice

• Always take your meat out of the fridge a few hours in advance to allow it to come to room temperature.
• If you have the time, take the meat out of the packaging and salt it a day in advance. Leave it uncovered in the fridge overnight so that the surface dries nicely.
• If you do not have time for this, pat the meat dry before you start pan-frying or grilling it. This will give you a lovely brown crust, also known as the Maillard reaction.
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• Always leave the meat to rest for 5 minutes after cooking, loosely cover it with a sheet of aluminium foil (do not wrap it).
• Always carve across the grain

1. Take the Ribeye Black Angus USDA prime | Argentine spice out of the fridge in good time (at least an hour in advance) to allow it to come to room temperature.
2. If possible, take the meat out of the packaging and salt it a day in advance. Then leave it uncovered in the fridge so that the surface dries nicely.
3. Instead of the above step, you can also pat the meat thoroughly dry with kitchen paper. This will give you a lovely brown crust, also known as the Maillard reaction.
4. You can salt in advance or afterwards. It is better not to add pepper beforehand, to prevent it from burning and becoming bitter.
5. Put a frying pan on the heat and add a generous knob of butter or olive oil and fresh herbs.
6. Let the pan get really hot, then place the steak in the pan
7. Pan-fry the Ribeye Black Angus USDA prime | Argentine spice for 1 minute per centimetre on each side. So, if you have a Ribeye Black Angus USDA prime | Argentine spice that is 2 centimetres thick, first fry it for 2 minutes on one side and, after turning, another 2 minutes on the other side.
8. While pan-frying the Ribeye Black Angus USDA prime | Argentine spice, spoon the cooking juices and fresh herbs over the meat. This is called arroser.
9. Remove the Ribeye Black Angus USDA prime | Argentine spice from the pan and leave it to rest under aluminium foil for another 10 minutes. Place the foil loosely over it
10. Finish with coarse sea salt (if you have not already done so) and pepper, and carve across the grain.

What weight of Ribeye Black Angus USDA prime | Argentine spice do you need?

The weight naturally depends on the occasion and what kind of eater you are. Below is an indication. 

Dinner
The steak shown in the photo weighs 500 grams. If this cut of meat is the main component of the meal, women will often have enough with 250-300 grams pp, while men tend to enjoy a larger piece: 400 grams+

Lunch // Steak sandwich 
It also depends on what you serve with it. Is it just a slice of white bread? Then choose a higher weight. If you serve it with chips and vegetables, you can choose a little less.

Steak to share
If there are two or three of you, you can also choose a larger weight of 500g+ so you can cook the steak whole and tranche it (slice it). You can then place it in the middle of the table. Always a good idea!

BBQ
Is the Ribeye Black Angus USDA prime | Argentine spice part of a BBQ menu and are you preparing several meat dishes? Then allow 100g per person, choose a larger weight, tranche it and place it in the middle of the table. So, if there are four of you, a Ribeye Black Angus USDA prime | Argentine spice of 400 grams+ will be sufficient

Different ways to prepare Ribeye Black Angus USDA prime | Argentine spice

Grilling Ribeye Black Angus USDA prime | Argentine spice

You can easily measure the thickness of your steak. The rule is: 2 minutes per cm of thickness per side. Is your steak 3cm thick? Then grill for a total of 6 minutes over high heat, meaning grill both sides.

Pan-frying Ribeye Black Angus USDA prime | Argentine spice

Here too, allow 2 minutes per centimetre of thickness per side. Pan-frying has the advantage of leaving you with delicious cooking juices. Therefore, always start by adding a generous splash of cooking oil to the pan and brown the Ribeye Black Angus USDA prime | Argentine spice. Turn down the heat and add a generous knob of butter. Then add herbs to taste, such as rosemary, garlic or oregano. Spoon the cooking juices and herbs over the meat and arroser regularly until the right core temperature is reached.

TIP: Are you cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Then leave the steak alone, apart from turning it once.

Stir-frying Ribeye Black Angus USDA prime | Argentine spice

Cut the meat into strips and briefly fry until brown on the outside. Remove the meat from the pan and, if desired, fry the vegetables. Once they are ready, add the meat and sauce. Heat through briefly and voilà

Ribeye Black Angus USDA prime | Argentine spice in the oven

Sear the steak over very high heat (again, start with oil and add butter afterwards). Put everything in an oven dish and heat the steak through to 54C. the steak does not need to rest now.

Cooking Ribeye Black Angus USDA prime | Argentine spice sous vide

This hardly needs any explanation. Set the sous vide stick to 3 hours and a temperature of 52C. Then remove the meat from the packaging and pat it dry. Next, grill or pan-fry briefly over high heat until the outsides are brown. Leave to rest briefly and ready to slice.

Video: how do you cook the perfect ribeye?

Don't feel like reading all that text and would rather see the real thing? Chef Ruben Meijboom shows you in just 2 minutes how to serve up a beautiful ribeye.