リブアイ ... たバターをすくい、ステーキの上にかけながら香りを移します（ベイスティング）。 4. 火入れの調整 ステーキの厚さや好みの焼き加減に応じて、追加の火入れを行います。 レア: 中心温度 50～52℃（片面追加で1分焼く） ミディアムレア: 中心 ...

When it comes to steak, especially big-boy steaks like the rib eye, people generally like the bravado of eating it super-rare. Hear me out, though: The rib eye is best just shy of medium ...

"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips, but ...

For a rare steak, aim for fifty degrees, for medium go for sixty and for well done, seventy degrees. I usually take my steak off the grill when it is a few degrees shy of the temperature I want ...

A classic American recipe that packs sliced, fried rib-eye steak in a traditional hoagie ... and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes, or ...

That is, until the concept of reverse searing entered my life, and changed everything. Now I can make myself a perfect steak, and you can too. What is reverse searing? Searing is ...

A perfect interplay of acid from the wine and sumptuous fat, red wine sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York ...

4 kg rib-eye steak 3 T olive oil A few sprigs fresh rosemary Sea salt and freshly ground black pepper For the Béarnaise sauce: Preheat the oven to 180°C. Place a large pan over a medium to high heat.