Steaks are a very delicate matter, akin to guilt. Everyone loves their varieties and cuts of meat, has priorities in countries of origin, succulence and appearance. We advise you to choose the best cuts that you can afford, a good steak brings more pleasure than 5 medium-sized ones.

Today we are cooking ribeye steak.

As usual, we start with the preparation of meat. It must be at room temperature, so put it out of the refrigerator in advance.

Marinade for ribeye steak
Marinade is simple, but interesting and fragrant. In a bowl with sides, mix the juice of one lime, a tablespoon oyster sauce (you can take a thick balsamic vinegar, or a teaspoon of sesame oil). There we cut a pair of cloves of garlic. We deliberately do not chop finely, so that later you can remove the garlic from the meat after the marinade.
We mix the marinade well and roll the meat in it. Turning every 2-3 minutes, we marinate meat for 15 minutes. Thanks to lime acid, you can not be afraid and keep meat on the table (not in the cold).


1. We put the frying pan on a strong fire and carefully heat it. It is necessary that it almost started to smoke. If you have a grill, you do not need oil. If the usual frying pan, put in it a cube of butter (1 oz.).

2. We take the meat out of the marinade. Remove all pieces of garlic and rub it well with a towel. Dry surface – a guarantee of a good crust.

3. We put a piece on the grill and fry for 4 minutes.

4. Turn and fry 3 more minutes

5. Minutes are indicated if we have a rib steak 1.2 inch thick. If you are thicker or thinner, vary the time. Then everything depends on your preference for the degree of roasting.

Bon Appetit!


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