Ribeye Steak, Pan Fry

The Prep

Carefully follow these instructions to cook your premium ribeye steaks. Be warned - the taste explosion is orgasmic!

  1. Remove from fridge 30 minutes before cooking, to make sure they’re at room temperature

  2. Pat dry

  3. Fire a small dollop of duck or goose fat onto the steak and gently massage

  4. Coat plentifully with sea salt

  5. Avoid adding pepper until after the steak is cooked (if the pan is hot, the pepper will burn and taste acrid)


Cooking

  1. Use a a griddle or heavy based frying pan large enough to hold the meat. Preheat until the pan sizzles when you add a drop of oil.

  2. Grab your Rib Eye steaks with some tongs and fire them on at a high heat for 2 minutes on each side (4 minutes in total).

  3. Reduce the temperature to a medium heat.

  4. Slap some butter on top and cook for a further 3 minutes, flipping your meat half way.

  5. Rest your Rib Eye steaks in a hot place for 5 minutes before serving and the meat will relax and absorb the juices to give you a tender, juicy steak.

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