The perfect rib-eye steak

Ingredients for 2 servings:

• 2 steak(s) (rib eye steaks), approx. 200 – 300 g per steak
• some rapeseed oil
• Sea salt
• Pepper, freshly ground

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

also for beginners

This basic recipe for juicy steaks is almost guaranteed to succeed, even for beginners, as long as the meat is of the right quality. It also doesn’t require any expensive tools or an oven. When I buy steaks from a trusted butcher, I have them vacuum-sealed directly by the butcher; any good butcher should be able to do this. Before cooking, I let the vacuum-sealed steaks soak in warm water in the sink at 50-65°C for about 1-1.5 hours, depending on their thickness. You don’t need an expensive special device that maintains the exact temperature for this. Simply adjust the water temperature every now and then with the help of a thermometer. 50°C for rare, 55-58°C for medium, 65°C for well done. Even if the steaks sit in the water bath for too long, it doesn’t really matter, as they can’t overcook at this temperature. Once the steak is cooked through, I rub a grill pan with rapeseed oil and heat it on high until the oil is almost smoking point. The steaks are then seasoned with sea salt and seared until crisp. I add the ground pepper halfway through cooking to prevent it from burning. The steaks are then cooked for 45 seconds per side, depending on the thickness of the steak in cm. For thicker steaks, turn the heat down a bit so the surface doesn’t get too brown. After cooking, the steaks should rest in aluminum foil for a few minutes so the meat juices can settle and don’t run out when you cut them. This cooking method is also suitable for previously marinated meat and all quick-fried cuts, including other animals such as lamb, pork, game, or poultry. The same applies to fish. Then you just need to adjust the water temperature. For example, for fish and poultry, reduce the temperature by 5 °C for each cooking level, and for pork, increase the temperature by 5 °C. With fish and poultry, the cooking temperature should also be reduced slightly to prevent the protein from escaping. Frozen meat can also be cooked perfectly this way if it is gently thawed in the refrigerator beforehand. I’ve heard from friends and acquaintances that this guide is very suitable for beginners. Even absolute non-cooks have achieved good results with it. I serve my rib-eye steaks with herb butter, mixed salad, or coleslaw. This combination is also very suitable for dinner because it is low in carbohydrates. If I have a few extra pounds, they fall off very quickly if I avoid carbohydrates in the evening.