As we saw in our cut of the week post, rib eye steak is one of the most versatile steak cuts around. Not only that but it can be a bit more forgiving in the pan too, which means perfect results every time. There are lots of different dishes that you can make with rib eye steak, many of them using sliced steak which can make it stretch if need be.
All of these ideas have the same starting point; a medium cooked rib eye steak. When creating a dish that uses sliced steak, you will get far better results if you cook the whole steak first then let it rest before slicing. The fat content, and structure, of rib eye is slightly different to the steak that surrounds, say, a sirloin. It melts beautifully, lubricating the meat and giving it flavour. Rendering down fat in this way takes a little time so rib eye steaks are best cooked medium to medium well.
The keys to a good steak
- Bring the meat to room temperature before cooking.
- Use a hot, cast iron frying pan. A non-stick pan does meat no favours. Splash water on the hot surface and if it sizzles wildly then the pan is hot enough.
- Oil both sides of the meat very lightly.
- Salt the pan not the meat.
- Once the steak hits the pan, leave it alone.
- Turn after 2 minutes and cook for another 2. This will cook an inch steak to medium rare.
- Remove from the heat and rest for 5 minutes before serving or slicing and moving on to the next step.
Now you have your perfect steak, what to do with it?
Steak and eggs
There is something robust and meaty about rib eye steak that makes it perfect for breakfast. If you have the mother of all hangovers, or just need a protein boost, then this is the way to go. The runny yolk of a sunny side up egg or two creates the perfect creamy sauce; they really are the perfect match. Add a couple of lightly grilled tomatoes to add a bite of acidity that rounds it out perfectly.
Steak stroganoff pasta
Make two rib eye steaks stretch to four by creating a creamy sauce to stir through pasta. You don’t have to stick at pasta; it also makes an excellent topping for toast, baked potato, or rice.
2 rib eye steaks, cooked as above
1 tsp butter
1 tsp olive oil
8 mushrooms, very finely sliced
1 onion, very finely sliced
½ tsp Dijon mustard
2 tbsp. freshly chopped parsley
1 clove garlic crushed
1 pinch flaked sea salt
1 twist freshly ground black pepper
300 ml double cream
Slice the rested steaks as thinly as you can. Keep the resting juices. In the same frying pan, add the oil and butter, then the mushrooms with the onion. Add a pinch of salt and cook over a medium heat until soft. Crush the garlic over the top, add the mustard, parsley and black pepper. Finally, stir in the cream and let it simmer for a few minutes to thicken. Add the meat, with the juices, and stir through to heat. Check your seasoning and stir through pasta, or serve as you wish.
Like a burger, a steak sandwich is quite a personal thing, and also tends to be very of the moment. Sometimes cheese, sometimes onion, or maybe just nothing but steak. Pile thinly sliced steak onto whichever bread you fancy, something like a freshly baked white farmhouse in big greedy slices, and then add any bits you feel like. Finely sliced red onion, mustard, mayonnaise and gherkin slices does it for us. If you want melted cheese, a cook’s blowtorch comes in handy.
Quick steak fajitas
Rib eye steak makes great fajitas and if you take a few shortcuts can be on the table in minutes. Pan-fry finely sliced onions and peppers in a separate pan before throwing in the sliced steak and adding a ready-made fajita spice; we like Santa Maria seasoning. Pile into warm wraps with some guacamole, salsa and sour cream dip for a really speedy supper.
Big bowl salad
Big on flavour, a little sliced rib eye steak can go a long way. Salad has come a long way since the days of limp cucumber and iceberg lettuce, and adding various hot cooked bits is a great way to turn it into a meal. The peppers from the fajitas above go well with this salad. Toss together lots of green mixed leaves with diced ripe tomatoes, red onion, chunks of avocado, and some antipasto artichokes from the deli. Scatter the sliced steak over the top, with the peppers and onions, and serve with a blue cheese or Caesar dressing; something creamy and robust to stand up to the savoury meat.
We hope these have given some inspiration to try out Scotch rib eye steak for yourself; don’t forget you can order it from West Coast Foods for next day delivery.