The classic method of cooking steak and the best way to learn how you like your steak cooked is in a hot pan. You can control the heat and adjust if the steak is colouring too quickly, and understand what the steak should feel like at its different stages of doneness.
Unlike leaner steaks such as fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat.
Delicious marbled rib-eye steak is best cooked medium to well done. The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work, giving it a lovely tender texture. What makes it really stand out, however, is all the wonderful marbled fat running through the meat (including an ‘eye’ of fat in the middle, hence the steak’s name), which when cooked melts and renders into the steak. This provides extra beefy flavour and a juicy, moist and tender texture.