How to cook steak Ribey?

Steak "Ribay" is considered one of the most delicious and exquisite meat dishes. In addition, this product is extremely simple to prepare, and therefore is always ready to please even the most demanding gourmet. And to cook it is very simple.

Steak "Ribay": how to choose meat?

In fact, this steak is included in the list of so-called premium cuts. The very name of the dish comes from two English words - "eye", which means "eye" and "rib", or "rib". If you translate into Russian, ribai means "meat eye", "edge on the edge".

To prepare the dish, a cut is used, which is located on the front of the carcass and occupies the space from 5 to 12 ribs - in profile it looks like a rounded "eye on the rib". This is really the best quality and "marble" piece of beef. That is why the steak "Ribay" is so popular with connoisseurs of meat dishes.

As you can see, to prepare a really delicious dish you need to choose a good piece of meat. Of course, there is a need for marbled beef with fatty layers - only so the fried steak will turn out soft and juicy. Make sure the meat is fresh.

Steak "Ribay": how to prepare meat?

Of course, in order to make the meat really tasty, you need to properly marinate it. Here it is recommended to use a dry breading, for the preparation of which you will need the following spices:

• salt;
• Dried garlic;
• black pepper;
• Chili pepper ;
• paprika.

Mix all ingredients thoroughly. With a dry mixture, carefully steak the steak. Now wrap the meat tightly in a food film and leave it in the refrigerator for several hours. You can be sure - your dish after such cooking will turn out really tasty and aromatic.

By the way, "Ribay" - steak is very unpretentious. If you do not have the time or the desire to use a mixture of spices, then just thoroughly salted the meat and sprinkle it with black pepper.

Steak cooking

To cook this dish is very simple, because it is really universal. Meat can be fried on charcoal, barbecue or a skillet (it is advisable to use a cast-iron frying pan with a thick bottom). The steak should be removed from the refrigerator about thirty minutes before the start of cooking - let it warm up at room temperature.

Now heat the frying pan to the maximum temperature. First, the meat should be fried over a large fire, turning about every 1-2 minutes. After the piece is blushed, make a smaller fire and cook until ready. In the classic version, the riba steak is a large, juicy piece of medium-roasted beef. But here is the question of taste - you can fry more or less.

After the beef is completely fried, place it on a plate. Top with a small piece of butter and a little rosemary (to taste) Cover the steak with a lid or foil and leave for 10 minutes. Only after that the meat can be cut.

This dish is very popular and is present in the menu of every elite restaurant. But since it's very easy to cook, the steak "Ribay" can become a wonderful decoration of your festive table. It can also be cooked in nature, as the coals will make the meat more fragrant.