Dry-aged rib-eye steak - entrecôte

Boneless rib-eye steak – a hearty classic

Aromatic, juicy steak cut for all occasions.The dry-aged rib-eye steak is undoubtedly one of the dry-aged classics and is as popular with connoisseurs as it is with gourmets. It is therefore a staple on the menu of every steakhouse. This cut originates from America and is known as "Hohe Rippe" in Germany, for example, or "Rostbraten" in Austria. When the rib bone is left attached to the meat, the cut is called tomahawk steak.

Rib-eye or entrecóte?

The ribeye steak is often confused with the entrecóte, which is cut from the area between the neck and the rib, while the ribeye comes only from the rib area. Since the ribeye and entrecóte look very similar and, due to the muscle content, are not particularly distinguishable in taste, this is manageable.

Where does the name come from?

The ribeye doesn't get its name from the so-called "fat eye." Upon closer inspection, you can see that a muscle mimics the shape of an eye, hence the name. In addition to this fat eye, the ribeye also consists of the ribeye core and the so-called ribeye cap. The latter is occasionally offered as a separate steak cut.

Particularly fine-fibered and marbled

Due to the constant movement of the muscle strands, the meat is particularly fine-grained and well-marbled. This keeps the steak juicy when roasting or grilling and ensures a firm bite yet tender meat. This brings out the typical beef flavor, making this cut so popular. The tenderness results from appropriate aging, such as dry-aged or wet-aged. This aging naturally also influences the flavor and makes the steak milder.

Conclusion:

The rib-eye steak is a wonderful accompaniment to any garden party. It can also be part of a composition like surf & turf with an elegant fruit chutney, thus fully satisfying the most discerning palate. This steak is always a good choice, because if no guests are coming, you can simply enjoy it alone.

The preparation

The ribeye can be prepared both in the kitchen (oven/sous vide and pan) and on the grill. However, the grilled version is recommended, as the ribeye can tolerate a bit of smokiness, and this is best achieved by cooking it over coals. The steak should be a certain thickness so it doesn't dry out too quickly.

Grilled rib-eye steak:

Place the salted steak in the indirect area of the grill and let it reach the desired internal temperature – perhaps with some smoking chips. You can check this with a thermometer. The target temperature should be between 55 and 57 degrees Celsius in most cases, although this will depend on personal taste. Keep in mind, however, that the meat will still be exposed to some heat during searing.

Finally, the steak is seared on both sides and given the typical grill mark (branding). You can use the 90/90/90/90 method for this. Place the steak directly over the hot coals and turn it clockwise after 90 seconds. After another 90 seconds, flip the ribeye and then turn it another 90 degrees. This creates a beautiful and even grill mark.

In the oven

If you're preparing the steak in the kitchen, you can take it out of the refrigerator an hour before cooking and let it rest in the oven at 120 degrees Celsius, then sear it in a cast iron or iron pan. This sous vide method is also possible to bring the meat up to temperature.

Preparation in the pan:

It is best to fry it in a hot cast iron or iron pan with butter and olive oil as well as some garlic and rosemary and drizzle with butter every now and then

Ribeye Sous Vide

Cook the vacuum-sealed steak at 55 degrees Celsius water temperature for one hour per kilogram. Then sear on all sides.

Classic seasoning

The steak can be served in a variety of ways, either whole or already sliced. Season with salt and pepper, as well as classic herb butter, which can vary in flavor depending on the season (for example, with wild garlic or parsley).

The right side dishes

Because the ribeye has a rich flavor, it also goes well with hearty accompaniments like country potatoes or grilled vegetables. Classic dishes like potato or pasta salad are also suitable. Ribeye also likes a strong accompaniment, so beer or red wine should be chosen.