Ribeye Steak
Rib Eye, sometimes called Scottish Tenderloin or Rib Eye, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which stretches along the spine and does not overextend, giving it a nice, fluffy texture. This gives an additional beefy flavor and a pleasant moisturizing texture.
The main rib can come from the sixth to the twelfth rib, and the end from which it comes should dictate how it is cooked. The centerpiece is the most common (and often what you’ll find when purchasing a prime rib at a supermarket). Contains some fat covering and a good amount of marble. Then we have two ends: the short loin and the chuck chuck.
The short end has little or no fat and is less marbled, and it is more suitable for people who prefer less fatty meats. On the other hand, the tip of the envelope is more marble and has most of the cover. To get the best flavor out of the prime rib, have the butcher cut the steak from the end of the chuck.
Ingredients
- 1 rib steak
- Sea salt flakes
- Freshly ground black pepper
- 50g butter
- 2 sprigs of thyme
- 1 clove of crushed garlic with its skin
