Rib-Eye Black Angus

RIB EYE

· If you are a fan of RIB EYE steak, you should pay attention to choosing the right kind.

· The Black Angus breed is one of the best cow breeds in the world.

· The Rib-Eye steak is located in the long back muscle above the ribs in the upper rib cage area, making its marbling very good for quick cooking.

· It is the most popular and delicious piece for steak enthusiasts.

· The piece weighing 200-220 grams.

How to prepare:

· We all know that the popular ways to make steaks are grilling directly over the fire or in a frying pan after adding butter or oil.

· Add coarse salt to the steaks, three minutes before cooking. The salt will draw the moisture out of the steaks.

· Season the steak with loads of steak spices, like pepper and dried garlic, and pat the seasoning in place, on both sides and on the fatty edges too.

· Try not to rub the seasoning onto the steaks, as this may lead to the formation of pockets of heavy spices in some areas.

· Heat the pan with butter or oil over medium-high heat.

· Turn it over after 3 minutes, if it is 1 inch. If it is bigger, increase the time.

· Serve it in a plate with the sauce.