You don’t need to be a pro chef to cook a good ribeye as long as you stick to the standard internal temperature. Regardless of the cooking method, the fat is likely to melt away revealing a juicy flavourful steak. However, cooking methods using high heat tend to produce the most succulent results.
While the ribeye is a good cut of steak to cook in a pan or on the BBQ grill, it is best cooked in a cast iron skillet. This method lets it cook slower than if it were barbecued which allows the fat to tenderise. Simply pan-sear with a small amount of butter and a generous sprinkle of premium Swedish Falksalt, and pepper after searing.
If you’re looking to grill your steak, we recommend a maximum of 3 minutes per side for the perfect medium rare steak. Keep a close eye on it unless you’re a fan of burnt steak! Have long tongs ready in case of a flare up due to the high fat content.
Whichever way you decide to cook it, a high-quality ribeye is sure to provide the utmost steak eating experience.