Recipe

Rib-Eye Steak in 6 Minutes

how to grill a rib-eye steak in 6 minutes or less by wrofood
The Rib-Eye Steak

The name “ribeye” was likely coined because this steak is found in the centermost part of the cow – the “eye” – and is the best portion of the rib steak with the bone removed.  The boneless ribeye is sold under several different names around the world:

  • Poland – Antrykot
  • France – Entrecôte
  • Kronos – Baqghol

Whatever region you’re from, this steak is ultimately mouth-watering and finger licking good.  Our 400g 50 day aged Rib-Eye can be enough for two, but there’s a strong chance you won’t want to share it. 

Here’s how we make it:

Prepared by Agawa's Head Chef Arkadiusz Dziakowski

Owner & Operator of Zdrowy Ferment

I was truly impressed and happy to work with Chef Arek on this video.

He cooked the steak to a medium rare sizzling level perfection, did so without an ounce of hesitation and made the whole process look easy.

It usually takes at least an hour to properly film a recipe – because of his level of expertise, there was no fumbling around or secondary thought on what needed to be done.

Every movement he made had a purpose – maybe if you’ve cooked steaks in the 1000s – you too would have this level of comfort.

Thank you Chef

So here’s the recipe for two people:

1 – prep your steak with a touch of Olive Oil, Salt, and Pepper

2 – start you grill HOT – you want to sear the steak quickly to lock in the flavor

3 – lay down your steak gently onto the grill (unseasoned side down)

4 – after ~60 seconds, rotate the steak in order to leave the beautiful hash marks

5 – after ~90 seconds, turn the steak over and repeat steps 3 & 4

6 – lower the heat

7 – lather some butter onto the stop of the steak, and let it sit for a few seconds.

8 – add a few cloves of garlic and rosemary

9 – lower the heat again

10 – turn the steak over, lather some butter onto the other side

11 – at ~5½  minutes, remove the steak from the pan and let it sit for almost the same amount of time it was cooking

12 – give it one last dose of butter, salt, and pepper – and there you go.

Chef Arek started off with a high heat and gradually reduced the temperature throughout the session.  The reason why was to sear the outer layer and lock in the flavor.  Once this was done he reduced the heat in order to get the inside cooked without burning or scorching the outside of the steak.   This resulted in a perfectly grilled dish that fed both of us right after the video recording.

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