Rib Eye

rib-eye

Introduction

Across Australia and New Zealand ribeye steak is otherwise known as a scotch fillet. This type of beef is cut directly from the rib section of the cow between the sixth and the 12th rib. Ribeye steak consists of a little muscle and flavorful and tender meat. A Campisi ribeye is the best portion of the rib steak, and is designed to be a manageable cut of meat that lacks the tough parts of the cow. This cut is extremely popular and easy to work with. You won’t be disappointed with a good ribeye steak.

 

Feature

Pan seared Ribeye:

The easiest way to cook a ribeye steak besides on the grill, is to sear it in a cast-iron pan. Place the metal pan into a preheated oven at 230°c and brush your ribeye steak with salt and pepper as well as oil. Place the heated pan on your stovetop and sear your steak for 2 minutes on each side then place the pan back into the oven for 6 to 7 minutes. Then give the steak of final sear and add melted butter and garlic to flavor.

Rib Eye stew:

For an extremely hearty meal, try making a stew from a less expensive cut of ribeye. Sear the meat in a pan with salt and pepper over medium-high heat for roughly 2 minutes on each side. Just enough to brown the meat. Then add melted butter, vegetables, potato, flour and red wine to produce an amazing stew. Cook until vegetables and potatoes are tender, then add cubed ribeye into the mix.