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.