The other day a friend asked me what is the best way to cook a rib-eye. It took me back to culinary school and I remember one of the head chef's responding to a similar question. The answer goes a little something like this...
A: Olive oil, salt, pepper and garlic.
Sounds simple but the truth is any time you are using a high quality piece of steak, like a Rib-eye, it's better to let mother nature bring out her own flavors. The salt and garlic will add a hint of depth and the pepper will add a touch of spice. The oil will keep the meat from burning and will also help the spices adhere.
I know it sounds simple but it's true. Now if you want to go crazy, by all means, you can add tons of ingredients and marinades, but it all comes back to the steak. If I'm eating a $35 steak, I dont want to be left with the memory of Cumin or Onions...
Just my 2 cents...
Also, one other tip to save you tons of frustration and guesswork... Purchase a meat thermometer... It will ensure the perfect cook every time and you don't have to destroy the meat.
USDA Recommended Safe Minimum Internal Temperatures
* Steaks & Roasts - 145 °F
* Fish - 145 °F
* Pork - 160 °F
* Ground Beef - 160 °F
* Egg Dishes - 160 °F
* Chicken Breasts - 165 °F
* Whole Poultry - 165 °F
Rare=125-135
Med Rare=135-145
Medium=145-150
Well Done=160
Bon Appetit!
Chef Pastor Fuller
