Reveal the secrets to jamie oliver’s award-winning ribeye steak

If you’re a steak enthusiast seeking to elevate your culinary skills, look no further than the legendary recipes of Jamie Oliver. His renowned take on the classic ribeye steak will transform your kitchen into a steakhouse haven. Follow this comprehensive guide to master the art of cooking a ribeye steak like Jamie Oliver and impress your taste buds with every bite.

Ingredients

• 1 ribeye steak (1-1.5 pounds)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

Equipment

• Cast-iron skillet or heavy-bottomed pan
• Meat thermometer (optional)
• Tongs

Instructions

1. Prepare the Steak

Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. This allows the steak to cook more evenly. Pat the steak dry with paper towels to remove any excess moisture.

2. Season the Steak

Generously season the steak with salt and pepper on both sides. Massage the seasonings into the meat to enhance flavor penetration.

3. Heat the Pan

Heat the olive oil in a cast-iron skillet or heavy-bottomed pan over high heat. Allow the pan to become very hot before adding the steak.

4. Sear the Steak

Place the steak in the hot pan and sear for 2-3 minutes per side, or until a golden-brown crust forms. Use tongs to rotate the steak for even cooking.

5. Add Aromatics

Once the steak is seared, add the butter, garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steak to infuse it with flavor.

6. Cook to Desired Doneness

Continue cooking the steak for the desired level of doneness. Use a meat thermometer to check the internal temperature:

• Rare: 125-130°F (52-54°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 135-140°F (57-60°C)
• Medium-well: 140-145°F (60-63°C)
• Well-done: 145°F (63°C) and above

7. Rest the Steak

Once the steak reaches the desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Tips from Jamie Oliver

• Use a high-quality ribeye steak with good marbling for maximum flavor.
• Don’t overcrowd the pan when searing the steak.
• Use tongs to handle the steak, as forks can pierce the meat and release juices.
• If you don’t have a meat thermometer, use the finger test to gauge doneness. Touch the steak and compare it to the firmness of your thumb:
• Rare: Soft and yielding like the fleshy part of your thumb
• Medium-rare: Slightly firmer like the base of your thumb
• Medium: Firm like the middle of your thumb
• Medium-well: Firm like the tip of your thumb
• Well-done: Hard and unyielding

Variations

• For a more intense flavor, marinate the steak in a mixture of olive oil, garlic, herbs, and spices for several hours or overnight.
• Add other vegetables to the pan while cooking the steak, such as mushrooms, onions, or bell peppers.
• Serve the steak with a variety of sauces, such as béarnaise, chimichurri, or red wine sauce.

The Perfect Accompaniments

• Creamy mashed potatoes
• Roasted vegetables
• Grilled asparagus
• Red wine

What You Need to Learn

1. What is the best way to season a ribeye steak?

Season the steak generously with salt and pepper on both sides, massaging the seasonings into the meat.

2. How do I know when the steak is done cooking?

Use a meat thermometer to check the internal temperature of the steak. Alternatively, use the finger test to gauge doneness.

3. How long should I rest the steak before slicing?

Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute for maximum tenderness and flavor.

4. Can I cook a ribeye steak in the oven?

Yes, you can cook a ribeye steak in the oven. Preheat the oven to 400°F (200°C) and roast the steak for 15-20 minutes per pound, or until it reaches the desired doneness.

5. What is the best way to serve a ribeye steak?

Serve the ribeye steak with your favorite accompaniments, such as creamy mashed potatoes, roasted vegetables, grilled asparagus, or a rich sauce.