Ribeye steak

Ribeye steak is the most fleshy and "marble" of the premium cuts. Not accidentally the whole level of marbling carcasses determine precisely cut of this cut. The name itself derives from the Rib eye of two English words rib and eye. Rib it is a place where does cut and the eye it is a form of a cross section that is inherited and Ribeye steaks. The abundance of fat layers, which are melting rapidly during frying make the most succulent Ribeye and thus low-maintenance in preparation of all steaks. Ribeye Steak versatile: it can be made at home in a frying pan and serve as a delicious dish, but can be roasted on coals and eaten at a picnic, sitting on the grass. Rib eye steak it's classic, a mandatory attribute of a good meat restaurants. Steak Rib Eye is one of the most popular meat dishes in the world. To prepare the beef steak will need a thick edge of the highest quality. In order to cook a steak Ribeye need to cut meat across the grain thickness of not less than 2,5 cm. Generously grease with vegetable oil, pepper and salt. Fry the steaks on both sides and sent in a preheated 180 degree oven for 10 -15 minutes.

Prepare the sauce for ribeye steak

Prepare the sauce. In skillet, brown the meat in which to put the leaves of thyme and two cloves of garlic mashed with a knife, pour the red wine and meat sauce demiglas. Writing thickens. Put the meat on a plate, sprinkle black pepper around. The finished dish is served with sauce.