What To Know
- The foundation of a great shaved ribeye steak lies in the selection of the right cut.
- Transfer the seared steak slices to a cutting board and let them rest for a few minutes.
- Can I shave a ribeye steak using a mandoline slicer.
Indulge in the exquisite experience of savoring a ribeye steak shaved extra thin. This culinary technique transforms the classic steak into a melt-in-your-mouth delicacy that tantalizes the taste buds. In this comprehensive guide, we’ll unveil the secrets of mastering this art, ensuring you achieve the perfect thin-sliced ribeye steak every time.
Choosing the Perfect Ribeye
The foundation of a great shaved ribeye steak lies in the selection of the right cut. Opt for a well-marbled ribeye with a generous fat cap. This marbling will infuse the steak with rich flavor and tenderness when cooked.
Trimming and Preparing the Steak
Trim any excess fat from the ribeye, leaving a thin layer of fat for flavor. Using a sharp knife, cut the steak against the grain into thin slices, approximately 1/16-inch thick. This will ensure optimal tenderness and ease of slicing.
Seasoning to Perfection
Season the steak liberally with salt and pepper. You can also add other spices and herbs, such as garlic powder, onion powder, or rosemary, to enhance the flavor profile.
Searing for Flavor
Heat a cast iron skillet or grill over high heat. Sear the steak slices for 1-2 minutes per side, or until they reach your desired doneness. For medium-rare, aim for an internal temperature of 135°F.
Slicing and Presentation
Transfer the seared steak slices to a cutting board and let them rest for a few minutes. This will allow the juices to redistribute, resulting in a more tender and flavorful steak. Thinly slice the steak further, if desired, and arrange it on a serving platter.
Accompaniments and Sauces
Pair your shaved ribeye steak with a variety of accompaniments to complement its rich flavor. Consider serving it with roasted vegetables, mashed potatoes, or a crispy salad. A flavorful sauce, such as a red wine reduction or béarnaise sauce, can further enhance the experience.
Summary: A Culinary Triumph
Mastering the art of cooking ribeye steak shaved extra thin is a culinary achievement that will impress your guests and elevate your dining experience. By following these steps, you can create a dish that is both visually stunning and incredibly delicious. Enjoy the fruits of your culinary labor and savor the exquisite flavors of this melt-in-your-mouth delicacy.
Questions You May Have
Q: What is the ideal thickness for shaving a ribeye steak?
A: Aim for a thickness of approximately 1/16-inch for optimal tenderness and ease of slicing.
Q: Can I use a frozen ribeye steak for shaving?
A: While it is possible, it is not recommended. Frozen steaks can be more difficult to slice thinly without tearing.
Q: How long should I rest the steak before slicing?
A: Allow the steak to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Q: Can I shave a ribeye steak using a mandoline slicer?
A: Yes, you can use a mandoline slicer to shave a ribeye steak, but take precautions to avoid cutting yourself.
Q: What is the best way to reheat shaved ribeye steak?
A: To reheat shaved ribeye steak, place it in a preheated oven at 250°F for 5-7 minutes, or until warmed through.
