How to use the Art of Cooking Separately to cook a 5cm rib-eye steak: brown it in the pan, bake it in the oven at 100°C.
In order to best cook the meat, you must remove the steak from the fridge at least two hours beforehand and allow it to reach room temperature.
As for choosing the meat, personally I prefer heifer, young female cow under 30 months of age, or fatted ox, castrated male. Both typologies of animal are generally less subject to sophistication; it is usually the bulls who get “pumped up” and are then sold on the market as baby beef.
If you ask for heifer meat in the supermarket, the butchers will show you which cuts you can choose from. Fatted ox on the other hand is a little harder to find, you will have to look for it among trustworthy butchers.
Once the meat is at room temperature, heat a cast iron grill or a heavy iron pan. Cook the meat on both sides, the metal at high temperature will brown it externally. Proceed with the true cooking by placing the meat in the oven preheated to 100°C for 15 minutes.
Cooking the meat at 100°C is a delicate process which will leave the meat tender instead of stressed by the prolonged heat of the grill.
Keep in mind that cooking times are not determined by the meat’s weight but by its thickness: two steaks with a 200gr weight difference but the same thickness will take roughly the same amount of time to cook.
Once you’ve cooked the meat and removed the bone, don’t slice it vertically, but diagonally, at a 45° angle with respect to the cutting board. This will cut the fibres, which will be placed vertically.
Add oil flavoured with garlic, rosemary, sage and salt, preferably in flakes (Maldon salt). Don’t season with salt before cooking, otherwise the meat will lose its juices.
Last tip: for best results, always add salt after the oil. Indeed, the oil underneath the salt will prevent it from melting, while it will melt with the meat’s juices if it touches it directly.
A 5cm thick steak of approximately 1,1-1,2 kg will serve 2 to 3.
Sear the 5cm rib-eye steak on a preheated grill over high heat for one minute, then lower the heat and cook for another 7 minutes. By looking at the meat’s side you will notice that the cooking will have started to reach the centre.
Flip the steak and cook over low heat for another 8 minutes. In the meantime, preheat the oven and a baking tray to 100°C.
Once the 8 minutes on the second side are over, place the meat on the warm tray and cook 10 minutes in the 100°C oven for a rare steak, 15 if you prefer your steak medium-rare.
Take the meat out of the oven, place it on a cutting board and remove the L-shaped bone from the central part of the steak. Position the knife at a 45° angle with the cutting board and carve the steak diagonally into half-a-centimetre-thick slices. Brush the meat with oil flavoured with garlic, rosemary and sage, then season with pepper and, finally, salt.
Serve directly on the cutting board. The serving temperature will be perfect, and the consistency too.
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