What To Know
- Carefully place the steak in the hot pan and sear for 3-4 minutes per side, or until a golden-brown crust forms.
- Once the steak reaches the desired doneness, remove it from the pan and let it rest for 5-10 minutes.
- Heat the pan to a high temperature to create a flavorful crust.
Indulge in the succulent goodness of a perfectly cooked ribeye steak, following the culinary wisdom of renowned chef Jamie Oliver. This comprehensive guide will empower you to create a mouthwatering masterpiece in your own kitchen.
Ingredients You’ll Need:
- 1 (1-inch thick) ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Tools You’ll Need:
- Cast iron skillet or grill
- Tongs
- Instant-read thermometer
Step-by-Step Instructions:
1. Prepare the Steak
- Season the steak generously with salt and pepper, ensuring even coverage.
2. Heat the Pan
- Heat the olive oil in a cast iron skillet or grill over medium-high heat.
3. Sear the Steak
- Carefully place the steak in the hot pan and sear for 3-4 minutes per side, or until a golden-brown crust forms.
4. Cook to Desired Doneness
- Use an instant-read thermometer to check the internal temperature of the steak:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F and above
5. Rest the Steak
- Once the steak reaches the desired doneness, remove it from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a tender and juicy steak.
6. Slice and Serve
- Slice the steak against the grain and serve immediately with your favorite sides.
Jamie Oliver’s Tips:
- Use high-quality ribeye steak for the best flavor and texture.
- Season the steak liberally with salt and pepper to enhance its natural flavor.
- Heat the pan to a high temperature to create a flavorful crust.
- Don’t overcook the steak, as it will become tough and dry.
- Let the steak rest before slicing to allow the juices to redistribute.
Accompanying Sauces and Sides:
- Red Wine Sauce: Simmer red wine, beef broth, and herbs to create a rich and flavorful sauce.
- Béarnaise Sauce: A classic French sauce made with egg yolks, butter, and tarragon.
- Chimichurri Sauce: A vibrant Argentinean sauce made with fresh herbs, olive oil, and red wine vinegar.
- Roasted Potatoes: Crispy and golden brown potatoes, perfect for soaking up the steak juices.
- Grilled Asparagus: Tender and flavorful asparagus spears, roasted with olive oil and lemon zest.
Tips for Perfect Ribeye Steak:
- Trim any excess fat from the steak to prevent flare-ups.
- Use a sharp knife to slice the steak against the grain.
- Season the steak liberally with salt and pepper before cooking.
- Don’t be afraid to let the steak rest before slicing.
- Experiment with different sauces and sides to enhance the flavor of the steak.
The Bottom Line:
Mastering the art of cooking ribeye steak like Jamie Oliver is a culinary journey that will elevate your home cooking skills. By following these step-by-step instructions and embracing his expert tips, you can create a succulent and flavorful steak that will impress your family and friends. So fire up your grills or skillets and embark on this culinary adventure today!
What You Need to Know
Q1: What is the best way to season a ribeye steak?
A1: Generously season the steak with kosher salt and black pepper, ensuring even coverage.
Q2: How long should I rest the steak before slicing?
A2: Rest the steak for 5-10 minutes before slicing to allow the juices to redistribute.
Q3: What is the ideal internal temperature for a medium-rare ribeye steak?
A3: The ideal internal temperature for a medium-rare ribeye steak is 130-135°F.
