This red-looking breed of cattle from Spain produce quality cuts. These Ribeye steaks have a distinctive rich and succulent taste that simply explodes in your mouth.
Cooked in a pan, seared and butter basted, sliced and served with seared scallions.
Rubia Gallega Ribeye
Ingredients
- 2 Rubia Gallega Ribeye steaks , about 600 grs cut in 2.5 cm thickness
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 tablespoons Unsalted Butter
- 5 cloves Garlic , peeled and smashed
- 3 sprigs fresh Rosemary , home grown
- 10 sprigs fresh Thyme , home grown
- Sea Salt
- freshly ground Black Pepper
Instructions
- Take the steaks out of the refrigerator pat dry with paper towel the steaks and generously season with salt both sides and edges of it and return to the refrigerator sitting in a dish with a rack, covered with aluminium foil.
- An hour before using take the steaks outside the refrigerator and generously season with the pepper.
- Set a large cast iron skillet or a heavy bottom non-stick pan over high heat and let it heat up for 2 minutes until smoking. Add oil to the skillet and let this heat up for 1 minute or so until it smokes.
- Using a pair of metallic tongs carefully add the steak in the skillet away from you, searing one side for 3 minutes. Just before flipping the steak add the butter, garlic rosemary and thyme, flip the steak and tilt the pan slightly so that you can start butter basting the steak with a spoon for 3 minutes. Flip once again, continue basting for one more minute and take off from fire. NOTE: While searing the steak if the pan becomes too hot, reduce the heat to medium as you want your steaks browned, not burned!
- Use an instant thermometer to check doneness aiming for 54 degrees C for medium doneness or 50 degrees C for medium-rare doneness.
- Remove the steaks from the skillet on a plate with a rack, pour on it any juices from the skillet and allow to rest, covered with foil, for 10 minutes before carving thinly.
