Where "take" ribeye steak

The name of the ribeye steak (ribeye) comes from two English words – fin and eyes. To obtain this oblong piece of meat with delicate layers of fat, butchers crack the ribs of beef and cut a long piece of meat, in cross-section similar in shape to the eye. The thin layer of fat is not only on top of the steak, but also penetrates it from the inside. Melting during heat processing, it makes the meat especially tender and gives it a smooth texture. In addition that fat will be extradited maximum flavor and aroma.
Buying a ribeye steak, pay attention to the fact that the meat was rich scarlet color, with flecks of fat throughout the cut.

How to prepare ribeye steak

The ribeye steak is perfectly suited for rapid thermal processing – cooking on the grill, roasting in a hot pan. Long cooking will cause grease will leak out of the meat and it becomes dry and hard. Some cooks prefer to marinate ribeye steak before cooking, while others believe that this cut even a set of spices should be minimal – just salt and pepper. In expensive restaurants specializing in steaks, ribeye are often subjected to additional training, called "dry aging." Cut leave for a few days in the open air in a cool room and some of the moisture from the meat evaporates, and the remaining juices become thicker and richer. Dried up pieces from the surface of the meat are cut off and thrown away, so the steak becomes slightly smaller and more expensive.
To get cut steaks, ribeye Narbut into pieces with a thickness of about 2 inches each.

Recipe for ribeye steak with hollandaise sauce

Prepare ribeye steak with hollandaise sauce is perfectly emphasizes the taste of the meat. You will need:
- 600 gram ribeye steak;
- 4 tablespoons of olive oil;
- 4 cloves of garlic;
- 4 sprigs of thyme;
- 2 Bay leaves;
- 100 ml of white wine vinegar;
- 2 egg yolks;
- 200 ml melted butter;
- freshly squeezed juice of ½ lemon;
- salt and pepper.

Slice the steak into pieces with a thickness of 2-2 ½ cm. RUB each piece with olive oil, pepper and salt. Leave on for 5-10 minutes. Preheat the oven to 200oC. Heat remaining olive oil in a heavy ovenproof pan, place 1 Bay leaf, thyme and peeled garlic cloves. Put the steaks and fry for 1-2 minutes on each side, until Golden brown. Put the pan in the oven and cook the steaks for another 10 minutes. Remove meat from oven, place on a plate and cover with foil. Leave on for 15 minutes.

Meanwhile, prepare the hollandaise sauce. Vinegar boil down on medium heat to 1 tablespoon, after putting into it the Bay leaf. Whisk the egg yolks with 1 tablespoon of cold water and reduced vinegar. Place the yolk mass on a steam bath and, whisking constantly, pour in the melted butter. When the sauce becomes thick and smooth add the lemon juice and remove from heat. Let it cool slightly and serve with steak.