Grilled Rosemary Ribeye and Striploin Steaks

Steak! This is what husbands order when they ask for a piece of meat! Check it out! Probably, steaks are one of the few dishes that can be cooked in 3 minutes, and the nuances can be discussed forever. Although, omelettes also fall into this category (if you want to check, ask two different chefs about adding milk to an omelet and when to add salt). But on the agenda is beef, namely two types of steaks made from it — ribeye (marbled beef) and striploin (thin edge).
cook time: 15 min
Ethan Rowley
Grilled Rosemary Ribeye and Striploin Steaks

Nutrition Facts (per serving)

198
Calories
12g
Fat
21g
Protein

Ingredients (4 portions)

Basic:

Olive oil (Sunflower is also possible) 2 tbsp
Salt to taste
Ground black pepper to taste
Beef (two steaks) 600 g
Fresh rosemary 2 g

Recipe instructions

Step 1

Step 1
Remove the steaks from the packaging and let them air out and come to room temperature.

Step 2

Step 2
Pepper it.

Step 3

Step 3
Add some salt. Flip and repeat salt and pepper on the other side.

Step 4

Step 4
Brush steaks with oil on both sides.

Step 5

Step 5
Place the frying pan on the fire in advance. It is recommended to heat it to maximum, and when adding the steak, turn the heat up a little. Both a grill pan and a simple flat one (the main thing is that it doesn’t stick, well-maintained cast iron is ideal) or a sovdep with a mesh on the bottom is suitable.

Step 6

Step 6
It’s convenient to take the steak with tongs, or you can use your hands, but we cook it for ourselves.

Step 7

Step 7
We place the steak in the frying pan, moving away from us — so that steam and splashes (suddenly) do not get on us and our hands. We remember this rule when turning over meat or other fried delicacies.

Step 8

Step 8
And we fry. Do not press so that the juice does not leak out.

Step 9

Step 9
1.5 minutes on one side.

Step 10

Step 10
Turn it over. And fry for another 1.5 minutes.

Step 11

Step 11
Be sure to fry, if there is one, the side of the steak where the fat is. Then there will be a crust, and the excess fat will be rendered, the necessary fat will go inside, and the steak will be tasty from all sides.

Step 12

Step 12
Remove the steaks from the pan. If the steaks are thick and you don’t like rare steaks, put them on parchment paper on a baking sheet and put them in the oven for 10 minutes at 180 degrees — finish them, as the chefs say. If the steaks are thin, then after 1.5 minutes on both sides they will be medium rare. If you want it fully cooked, 5 minutes in the oven and your wish is granted.

Step 13

Step 13
When frying steaks, turn on the hood or open the window.

Step 14

Step 14
Let the cooked steaks rest.

Step 15

Step 15
Place a sprig of rosemary on top of the hot ones. This spice brings out the taste of beef well.

Step 16

Step 16
We wait a little — and we can take a sample.

Step 17

Step 17
How juicy it turned out! This is a medium roast.

Additional rubrics

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