|2 pieces piece|| Rib Eye Steak
Rib Eye Steak|
|Sea Salt Sea Salt|
|Black Pepper Black Pepper|
|1 tbsp tbsp||Rapeseed Oil Rapeseed Oil|
|50 g g||Butter Butter|
|3 cloves clove||Garlic Garlic|
|3 sprigs sprig|| Thyme
Perfect Rib Eye Steaks
1Remove the steaks from the fridge 30 minutes before cooking. Pat dry with kitchen paper.
2Rub the steaks all over with salt and black pepper.
3Heat a heavy pan over a high heat until very hot. Add the oil and swirl to coat.
4Cook the steaks for around one minute until they release easily from the pan. Flip and cook on the other side for one minute. Continue cooking and flipping for a total of four minutes.
5Add the butter, garlic and herbs. Tilt the pan so the butter pools on one side and use a large spoon to baste over the steaks. Flip again and repeat.
6Cook for four minutes in total for blue steaks; six minutes for rare; eight minutes for medium-rare; 9-10 minutes for medium; 11 minutes for medium-well; or 13 minutes for well done.
7Transfer to a plate, cover loosely with foil and allow to rest for five minutes. Serve immediately, drizzled with the pan juices or your favourite sauce.
TIPS FROM LIDL:Cooking Steaks
- Always allow your steaks to come to room temperature before you start cooking - this will help them to cook more evenly.
- Giving your steaks time to rest allows the fibres to relax, providing a juicier result.
- Don’t be stingy with the seasoning. Salt and black pepper will help your steaks’ flavours to shine.
- Whether barbecuing or pan-searing steaks, always start with high heat. This is crucial in order to caramelise the outside of the steak and lock in the juices and flavour.