Steak Riby how to cook at home. Ribe's steak recipe in the oven with spicy sauce. How to cook steak ribbie in the oven

Steak "Riba" is considered one of the most delicious and sophisticated meat dishes. In addition, this product is extremely easy to prepare, and therefore is always ready to please even the most demanding gourmet. Yes, and cook it is very simple.

In fact, this steak is included in the list of so-called premium bran. The very name of the dish comes from two English words - "Eye", which means "eye" and "rib", or "edge". If we translate into Russian, then Riba means "meat eye", "edge on the edge."

For the preparation of the dish, the cut is used, which is located on the front of the carcass and takes space from 5 to 12 ribs - in the profile it looks like a rounded "eye on the edge". This is the most qualitative and "marble" piece of beef. That is why the "Riba" steak enjoys such very popular among connoisseurs of meat dishes.

As you can see, for the preparation of a really tasty dish, you need to choose a good piece of meat. Of course, here you need with fat layers - just so fried steak will be soft and juicy. Make sure the meat is fresh.

Steak "Riba": how to prepare meat?

Of course, in order for the meat to be really tasty, it is necessary to pick it up correctly. It is recommended to use dry breading, for the preparation of which you need the following spices:

• salt;
• black pepper;
• paprika.

All ingredients thoroughly mix. The resulting dry mixture carefully soda steak. Now the meat is tightly wrapped in and leave in the refrigerator for several hours. You can be sure - your dish after such cooking will be really tasty and fragrant.

By the way, "Riba" - Steak is very unpretentious. If you do not have time or desire to use a mixture of spices, then just a pretty saline meat and sprinkle it

Cooking steak

Preparing this dish is very simple, because it is really universally. Meat can be frying on coals, barbecue or skillet (preferably used with a thick bottom). Steak should be removed from the refrigerator about thirty minutes before the start of cooking - let it warm up at room temperature.

Now hear the frying pan to the maximum temperature. First, the meat need to fry on a big fire, turning around about every 1-2 minutes. After the piece is shred, make the fire is smaller and fry until complete readiness. In the classic version of the steak "Riba" is a big, juicy piece of beef of the middle knocker. But here there is already a matter of taste - meat can be kinder than or less.

After the beef fully spares, lay it on the plate. From above, put a small piece of butter and a bit of rosemary (to taste) Cover the steak with a lid or foil and leave for 10 minutes. Only after that the meat can be cut.

This dish is tremended and present in the menu of each elite restaurant. But since it can be very simple to cook it, then the "Riba" steak can become an excellent decoration of your festive table. It can be prepared in nature, since the coals make meat more fragrant.

Steak Ribea fully spars for 8 minutes on high heat: 2 minutes on each side, then flip and fry for another 2 minutes on each side.

How to fry a steak ribai

Products
Steak Ribe - 2 pieces of 200-250 grams
Salt - 0.5 teaspo
Black handheld pepper - half of the tablespoon

How to fry ribai steak
1. If the steak is frozen - pre-defrost in the refrigerator (almost a day). Share meat into a plate and leave for another 30 minutes. Dry paper towel.
2. Slightly pretend the meat of 0.5 teaspoon of salt.
3. Pepper peas to grind with the help of a mill (a tablespoon of spices should be turned out at the exit). Slip the edges of the steak.
4. Preheat grilled pan and cook steaks on high heat for 8 minutes, turning pieces after 2 minutes for uniform embedder. There should be a medium roast meat with a lattice pattern.
5. Put the steaks of Ribe on the dish and give them a little to breathe.

Fumofacts

Ribe - this is The fattest and juicy beef steak. As a meat, it is preferable to choose Australian beef and preferably chilled. So products better retain their beneficial properties, unlike deep freezing. In Russia, unfortunately, such a breed of tribal bulls never bred - certain feed and technology of cultivation are needed. Only in recent years, individual animals drew attention to this breed, for example, in the Lipetsk region. Local agricultural producers believe that in the future, Lipetsk marble meat can compete with global manufacturers of elite beef.

For cooking steak Ribe skinThegrille can be replaced with a conventional cast iron frying pan. In this case, the grill frying pan is just an element of imitation grill lattice. It is not necessary to lubricate the frying pan or butter. It is enough to plunge into the oil themselves slices of Raby steak.

Distinguish 6 degrees of readiness Ribaya steak - from very raw (so-called blood) to fully finished. If for the preparation of the first option you need only a couple of minutes, the latter will be fried all 8 minutes, plus a rather thick pieces of meat (4 centimeters) will need to bring until readiness in the oven. Also distinguished by semi-seinera and medium roasted steak with blood (4 and 6 minutes, respectively), the steak of the middle knocker (7 minutes) and ready (8 minutes) - as specified in the main recipe. - Before feeding to the table It is desirable that roasted pieces lie a little in a plate - about 5 minutes. This will allow you to evenly host meat juices.

I am glad to welcome all fans of fresh fried meat. Today we'll talk about the recipe of the Ribai steak in a pan. I will try to tell you in detail how you need to prepare meat correctly and give a lot of step-by-step examples with the photo.

If you do not like meat, I propose to go B, and those who were targeted on this page, read the recipe to the end.

Ingredients:

1. Fresh steak - 1pc.

2. Salt to taste

3. Pepper to taste

4. Olive oil - 1 tbsp.

5. Garlic - 2 teeth

6. Rosemary - 1 twig

7. Butter - 30 gr.

8. Lemon juice - 1 tsp.

Cooking method:

1. To prepare the classic Raba steak, we will need a good fresh and fairly lean piece of meat.

2. Now our steak must be prepared, for this we first salt it on the one hand, pepper and water olive oil.

3. Run spices over the entire surface and turn over.

The same procedure is done on the other hand. To keep all the juices of this meat, we will fry the steak quickly on a very strongly preheated frying pan.

4. To do this, take any skillet, in my case it is ribbed, put on fire and warm up for 5 minutes. The intensity of the fire is not necessary to do on full. It will be enough if it makes a little stronger than the average.

Getting frying:

5. I pay your special attention, in no case, do not pour oil into a frying pan, the steak is already politically and frightened to dry. Smoke will be at home like a fire, so open all the vents.

6. It is very important to observe the time of cooking the steak. It is usually taken to fry it from 1 to 5 minutes on each side, depending on the desired degree of roasted. In our case, we will draw a lattice pattern, roasting first one side in a 2-stage stage, then the second in 2 stages.

See what happened in our one and a half minutes of cooking.

7. Now put the steak on the tight of the side, only invert by 90 degrees. Fry another one and a half minutes. Long press a piece to a pan.

8. One and a half minutes passed, I got this lattice. Aesthetics in cooking is always important if you cook not for yourself. Beautiful expert evaluation dish, causes a greater appetite.

9. We put on the other side, press and fry exactly as well. When the meat is fried, it is an amazing smell, but he should not interfere with you.

10. While the next side is roasted, we finished with spices. Initially, the focus of fresh branch rosemary, and then in the soul of the clove of garlic.

11. Now the finished side by a small piece of butter is a small piece of cream oil, it will give tenderness to the steak.

12. Twenty minutes passed, and I turn the steak steak again 90 degrees. The total time of the roasting steak is obtained, somewhere 6 minutes. It is very important to observe it, otherwise the dish will not be identical. In order not to make a mistake, buy a kitchen stopwatch, I already have such.

13. Now we do a procedure with rosemary, garlic and butter once again on the other hand. In this way, you will give a dish of the fragrance, which will spread throughout the room.

14. Now frighten it on the sides, I do it, as shown in the photo. I start the meat and for 45 seconds I keep not fried sides.

We lay down to meat a couple of cloves of garlic right into the juices that remained in a skillet.

15. Put the roasted steak in the free shape and send an oven preheated to 180 degrees for 5 minutes. This procedure must be made to remove blood residues and drove it well from the inside. If you like with blood, then this procedure is not for you.

Prepare Sauce:

16. Juices that remained after meat, pour into a separate plate. They will also be useful to us and will even be almost the most important ingredients in this dish. For piquancy add to the sauce 1 tsp. Lemon juice.

17. Cut it into small pieces.

18. Put the steak on the plate, water our sauce. Ready!

Thank you all for your attention, I hope this roast version you will enjoy. If you have a desire, send photos of your steaks, write recommendations and wishes, to the soon!

In this article, you will learn everything about Ribei, as well as about the methods of cooking a delicious and high-quality steak.

What is Riby

It is considered a real classic on both professional and home kitchen. The name "Riba" occurred from the combined English words "Ribeye". Literally such a combination can be used as a "edge" and "eye". It is also quite often the question arises - what part of the carca is Ribei?

Ribe is the upper blade. Some sources argue that he is a spouse, but it is not. When cutting beef, the ribs takes place, which allows you to cut the steak of the oblong form. It will also contain the finest fat strata. The resulting piece resembles an eye. That is why he received such a name. There is also another version of the origin of the name.

There is a certain professional terminology in the meat industry. And, according to this terminology, each piece of meat should be called "EYE".

Many names around the world are common, which is accurate knows any traveler - Gourmet.

1. In the US, Ribe is considered a steak that does not have bone. If the meat is presented on the bone, then it is called Bone - In - Ribeye, as well as Cowboy Ribeye.
2. In Australia, classic riba is considered meat supplied to the bone. Ribay without bone in this country is called Scoth Fillet, which translated on Scottish fillet.
3. But in France Riby is called Entrecote.

Why he is so popular. What should be the right steak Ribe

Quite a large number of connoisseurs of meat dishes prefer Riba because of its softness, as well as its saturated taste.

It is also considered a real classic on the "meat kitchen" and has a successful reputation earned in a long time.

A high-quality steak must necessarily have a sufficient amount of fat impractions. It is they who allow you to soften the rigidity that muscle fibers have. It should be remembered that the formation of fattensions on this section of the carcass occurs due to the competent fattening of the animal. Water for animals should be endowed with various vitamin and additives, and the grass is the freshest. It is also necessary to monitor the subsequent "cereal fattening".

The duration of fattening affects the subsequent "degree of marble". This type of animal fattening may well last from 110 to 190 days. The location of the ribay is quite strongly suppressing the load coming to the muscles of the animal. It is this factor that has a positive effect on the deposition of fat.

Also Riba has the most juicy and tasty part - Spinalness Dorsey. It is located from the very edge of the piece. This feature can confirm every chef: "Such a juicy and truly delicious meat cannot be obtained by taking an identical piece of the thoracic or femoral department."

How to choose meat

The meat needed to prepare the perfect steak should have juicy - red shade. In the case when the meat has dark shades, it speaks of a sufficiently long storage period. Professionals call it aging. Right and high-quality Ribe must be at least 2 cm. Classic ribbaya thickness - 5 cm. It was this that served to visitors Steak-House in the USA.

It has basic soys, namely:

• Spinalis Dorsi.
• Longissimus Dorsi.
• Multifidus Dorsi.
• Longissimus Cotarum

How to prepare steak

Dry breading must be gratened to wrap it tightly into the food film. Meat remove in the refrigerator. After such preparation, meat will definitely get tasty, gentle and fragrant.

When trying to cook steak, the question often arises - how to fry it

Most often, recipes differ from each other only by adding various spices. Also they may vary the degree of roasted. Adding spices recommend all the well-known chefs. And with this, of course, do not argue. But the degree of roasted depends on the individual preferences of a person.

Distinguish the following degrees of roasters:

• Blue is raw meat with blood. Cooking takes only a few minutes. It is enough to fry for 3 minutes on each side.
• Rare - Steak half with blood. Each side is roasted no more than 4 minutes.
• Medium Rare is the average degree of root with blood. Preparation requires no more than 6 minutes.
• Medium - you need 6 to 7 minutes for complete readiness.
• Meduim Well - as a result, it turns out completely rooted meat. For the preparation of one side goes no more than 8 minutes.
• Well Done - meat will be completely harmful, as well as practically will not contain juice. It will take 9 to prepare one of the sides - 10 minutes.
• Overcooked - the root is considered worst. Meat will not contain juice, and it will be dry and solid.

The most popular is the MEDIUM cargo. Also she is not inferior to the MEDIUM WELL. Such meat is considered juicy and gentle.

How to cook the steak Ribe

We offer your Intite Recipe Cooking Raby Steak with Garlic Oil from Nice Friend

For a start, as mentioned above, you should choose a fresh and high-quality piece of beef. Also, in addition to the main ingredient, it will take salt, pepper, preferably black, rosemary and olive oil. Fry is necessary on a good pan. The ideal option will be considered a frying pan, which will be equipped with a corrugated surface - grill.

1. One of the sides of the ribbie salt, and add black ground pepper. You can use a mixture of several peppers at once.
2. After the step done, the steak should be flipped over to the opposite direction, in addition to the seasoning, the olive oil should also be added. Raster oil and leave for a while.
3. After the step done, it should be turned over to the opposite direction and we do the same with rosemary sprigs, and olive oil should be added.
4. After processing, heat the oven to 190 degrees Celsius. Heat the pan (5 minutes). If the grill is completely warmed, you should begin cooking. Ribea should be placed on the side with which it was covered with olive oil. Finger follows no more than 4 minutes tapping rosemary sprigs on meat.
5. During the frying meat should not shift or lift. During this time it will not burn and will not deteriorate. Meat should be roasted calm within 4 minutes on one side. As soon as the time passes, flip meat to the other side. Fry the same 4 minutes. Doing the same actions with rosemary.
6. As soon as both parties are ready, the meat must be moved to the tray and send to the oven for 7 minutes.

After the specified time expires, you should get Ribea from the oven. After making meats, it is necessary to "stand in" for a few minutes. During this time, the juice will be uniformly distributed.

With the help of such a recipe you can cook perfect ribbies even on your home kitchen. It will be a truly juicy, fragrant, and, at the same time, gentle.