RibEye Steak WetAged

Once you have decided to buy a nice piece of rib eye, you can start preparing it. With this cut in particular, the flavor is best brought out by briefly searing or grilling, as the high temperatures of the grill or pan create wonderful roasted aromas and the meat still remains juicy. Like all other steaks, you should let the rib eye steak come to room temperature. To do this, take the steak out of the fridge about 3 hours before preparation. Then put the steaks in a hot pan or on the grill rack to sear them on each side (depending on the temperature) for two to three minutes. Depending on the thickness, the steaks are then placed in the oven preheated to 130°C or on an indirectly preheated grill for ten minutes. When grilling or cooking indirectly, you can use a core temperature gauge on your rib eye steak. As soon as a core temperature of 54°C is reached and the meat is "medium rare", you should remove it and let it rest for a few minutes. Then season with salt and fresh pepper. Now all you have to do is enjoy!

If you want to prepare a ribeye steak in a pan, we recommend a cast iron pan, which can withstand high temperatures and also gives the meat a special flavor. The right fat is just as important. The best fats are neutral-tasting vegetable fats with a high smoke point. Olive oil is therefore definitely not suitable for frying.