Steak I: Ribeye

This is an introduction to steak cooking.

You will need:
1 ribeye on the bone
2-3 sprigs of thyme
2-3 sprigs of rosemary
50g butter
2-3 garlic cloves

Serves 2

Heat a large glug of oil in a pan
Season the steak with salt on both sides, then get it into the pan
The general rule is about two minutes per side, but let the colour be your guide
Check after 90 seconds and if it is browning nicely, turn it
Give the second side about the same amount of time and add butter, rosemary, thyme and a few garlic cloves to the pan
Baste the steak generously, then give it 5 to 10 minutes in an oven preheated to 200 degrees centigrade (5 minutes for rare, 10 minutes for medium)
We give ours 8 minutes exactly, which isn’t a bad guide for a medium-rare finish – best way to cook a rib eye
Medium-rare means there’s been enough sustained heat to render most of the marbling in the meat, and to partly melt the outer ribbons of fat, as well as really flavouring the outside of the steak
All that remains is to rest the meat before service, for at least 5 minutes, ideally on a cooling rack
Serving steak isn’t exactly difficult – alongside some new potatoes, nice thick chips, some greens or even just a salad