How to cook a ribeye steak... finally!

we're back with Chef Tim and Tim is going to show us how to cook a steak we use a ribeye for frying because it's a first class cut of meat my favorite cut of meat because I like that fat that fat gives it a little flavor and if you know your rib eyes this bit is the nice bit the first thing with steak you must make sure with meat in general when you're cooking it here that you take out the fridge before head ok you need to let it come to room temperature if it's cold and we put it into a hot pan it goes okay right and that's what meat does anyway meat proteins like collagen in me is very tightly knit anyway when you add heat to it it goes even tighter which is why when you first cook a steak yeah when it's first cooked it goes a lot smaller shrinks right so what you need to do is after you've cooked it let it relax let it rest even though it's that small yeah and it's not a big trying to meet you need to let it relax okay okay so the first thing is bring your me up to room temperature so rester me yeah cook your meat and arrestor me again okay okay there's the three crucial things okay okay so we take the steak and we're just going to Pat the excess blood off okay so then what we're going to do is season with oil first and then salt if you put your salt and pepper on first and then put your oil on it washes the seasoning on so we're using just light olive oil yeah just animals yeah and the beauty of stick is whenever I eat steak outside this get you get dead green so little grain of salt and use your name mm-hmm I'm still growing that's right yeah but that's because it's a good quality salt so what we can do is we're just gonna add a little bit of oil to this the griddle pan yep and using a folded up piece of tissue mm-hmm just spread it over the cooking area just watch your fingers when you're doing this if you don't have a griddle pan you can use use a normal pan make sure it's very hot it'd be very hot we're not going to mess around with this state we're going to put it on and leave it yeah that is a sound that you should hear when you're cooking steak no other so shouldn't be quiet she's very loud should be like very very loud okay you know people always say that when you're cooking steak you should only flick once why is that because seal it cook it that's it yep just stick it on there limit it will panic on a cook steak how many minutes this is quite a large steak so you want to give it a good like four minutes oh my gosh so how do you know when v when you see the sides coming up cooking yeah it's over okay and what we're going to do is because I'm gonna be little bit fancy today yeah I'm just gonna half turn the steak often just to give it that nice the ball mark Varma okay you see there's a really nice caramelization on the steak yep I'm just gonna flip her over okay like that go okay what I looks good and looks like a nice steak okay so this is where we sort of wait for the next few minutes anyway stop touching it testing the doneness yeah okay wait completely ran out we remember when you're doing that yeah if you want your steak rare you having to take it off before it reaches the degree okay when you rest it it go up half a degree little finger mm-hmm rare clicking finger medium-rare third finger Helium mm-hmm fourth finger medium well close your fist gently close your fist okay gently roll done well actually going to take that off now yeah and we're gonna let our risk is that it yeah so fold it up into tinfoil yep then get your cloth and wrap it in the cloth yep and leave it okay what will happen is as the meat relaxes it will continue to cook and it will soak up all the juice and it will like release so what you'll get is you'll get a nice caramelization on the outside of the meat and then all the way through it we think it won't be caramelization pink and red right will be pink all the way through ah Wow Tim now debt debt is beautiful this is just nice is the way I like it it's nice and juicy yep lots of you know juices and it's already cooked through now because we rested it right in a because we rested it's nice and pink all the way through and relax it doesn't have that raw look no don't have to go for sleep stay in and have it that we can buy two for the price I know exactly

Channel: ieatvideo

Views: 592,992

Rating: 4.4493566 out of 5

Keywords: potatoes, potato, fish, and, chips, steak, medium, rare, ieatishootipost, ieat, Singapore, food, hawker, best, cuisine, how, to, cook, soft, hard, half, omelette, fresh, tell, Eggs, poached, bernaise, hollandaise, scrambled, truffle, mayonnaise, salmon, croute, 'n, beer, batter, recipe, dauphinoise, pizza, ribeye

Id: rXpllPUAAeo

Length: 5min 11sec (311 seconds)

Published: Mon Aug 01 2011