Steak ribeye in a frying pan

2 servings
30 min

To make beef steak, we'll need the steak itself, olive oil and salt. To cook the meat evenly throughout the piece, remove the beef steak from the refrigerator in advance and let lie in the room for at least 1-2 hours. Meat should be inside the same temperature. It's not desirable to make frozen meat steak - it won't be as juicy and soft as fresh.

If you have a whole piece of meat, then you need to cut it yourself into steaks about 2 cm thick. You can measure the thickness by putting 2 fingers together (the video shows how to measure the thickness of the steak correctly). This will be the desired thickness of the steak. Then wash the steaks and dry with paper towels. It is necessary to dry the meat, otherwise it will not be fried, but stewed in meat juice.

Brush the meat with olive oil on all sides. Beef pulp absorbs oil very well, so your steak will turn out juicy.

Heat a thick-bottomed frying pan on the highest heat. There is no need to lubricate the pan. Lay out the steaks and fry on one side for 30 seconds. If a ruddy roasted crust appears on the meat after this time, turn the steak to the other side. This is necessary to quickly seal the meat juices inside the piece. If you want a degree of roasting Blue/Raw, that is, almost raw meat with an upper toasted crust, then at this stage the meat can be removed from the heat.

Well, I continued to fry the meat further. Turn the steak over to the first side again and lower the heat to medium and fry for 1 minute. Then the same amount on the other side. If you want to get a steak with a rare degree, that is, raw with blood, then after this stage you can remove the steak from the heat. But I keep frying on.

I needed a medium rare roasting, it is warm inside, there is less blood, but it is still there. I fried such a steak for another 1 minutes on each side. As a result, the total time to fry the steak on each side was 2 minutes 30 seconds.

After frying, turn off the heat, remove the pan from the stove, sprinkle the steaks with sea salt.

Cover the pan with a lid and leave the meat for 1-2 minutes to spread all the juices evenly over the piece. Instead of a frying pan, you can transfer the meat to a plate and cover with foil.

Place the finished steaks of the desired degree of roasting on a plate served with fresh salad and vegetables and serve. Enjoy your meal!

And this is what Medium Well steaks look like if you fry them after sealing the juices for 6-7 minutes on each side. Blood is no longer released, but the meat has not lost its juiciness. When pressed, pale clear juice flows out. And then there is the degree of roasting Well Done, which is when the meat is heavily roasted, that even the juice does not flow out of it. It turns out dry in structure, but many already like it.