Guest
Ribeye is the most famous steak in the world. The thick edge of the beef is cut from the 6th to 12th rib of the animal. The cut from which the steak is cut is located at the intersection of the 6 muscles that are least involved in the movement of the animal. All this is of fundamental importance for the taste of the steak: many layers of fat melt when the steak is cooked, softening the muscle fibers, and the meat turns out to be unusually juicy, acquiring a unique, refined taste. Classic ribeye is usually prepared from marbled grain-fed beef. Ribeye on a long, trimmed rib bone is called a tomahawk steak. Ribeye steak is cooked in accordance with the following principle: first over high heat until a crust forms, and then over moderate heat. The set of seasonings is minimal: salt, black pepper, rosemary, and or thyme. At the final stage of cooking, butter is often added to the steak. After cooking, cover the meat with foil and let it rest for a few minutes. Chefs recommend medium doneness for rib
