Servings: Servings
Pan-fried Ribeye Steaks
Many are unsure how long to cook the steak. Fortunately, there is advice for this, and by following some simple guidelines, we can almost promise you that your next steak will be perfect. See the guide for cooking steaks in the note at the bottom of the page.
Equipment
- Chef'S Knife
- Stove
- Frying Pan
- Potato Peeler
- Oven
- Saucepan
- Sieve
- Whisk
Ingredients
Entrecôtes
- 4 pcs. Beef Fillet Ribeye Steak
- Butter
- Oil
Oven-baked potato cakes:
- 1 kg Potato
- 250 gram Butter
Bearnaise
- 60 gram White Wine Vinegar
- 100 gram Water
- 1 pcs. Onion
- 1 bunch Tarragon fresh
- 4 pcs. Egg Yolk
- 5 gram Lemon Juice
- Salt
- Pepper
Instructions
Oven-baked Potato Cakes:
- Peel the potatoes and cut them into thin slices. Pat the slices dry with a kitchen towel.
- Place the slices in "piles" on baking paper (8 in total) and drizzle with oil.
- Season with salt and pepper.
- Bake the potatoes in the oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan-forced) for about 40 minutes.
Béarnaise Sauce:
- Start by clarifying the butter:
- In a pot, slowly heat the butter until it melts. Once melted, you will see a white sediment at the bottom of the pot - this is the sediment we do not want in our sauce! Slowly pour the clarified butter into a jug, and discard the white sediment. Set the jug with clarified butter aside.
- Pluck the leaves off the tarragon stems and set them aside for later. Place the tarragon stems in a pot with vinegar, water, finely chopped onion, and a bit of salt and pepper.
- Bring the contents of the pot to a boil and then reduce until there are 3-4 tablespoons of essence left.
- Strain and discard the remaining contents of the pot, keeping only the essence.
- Place the essence in a clean pot over low heat.
- Add egg yolks and whisk until it foams, and the egg yolks start to thicken slightly.
- Turn the heat down very low and slowly whisk in the butter. Occasionally take the pot off the heat, but it is important to whisk the sauce constantly.
- Initially, add about a spoonful of butter at a time (until you have used about 10 spoonfuls), then add the rest of the butter in a thin stream. The sauce must never sit over the heat without being whisked. If this happens, it will separate. Before serving, add the finely chopped tarragon leaves and season the sauce with salt, pepper, and lemon juice.
Cooking Ribeye Steaks:
- Remove the steaks from the refrigerator about 30 minutes before you need them.
- Heat a pan with butter and oil and cook the steaks for about 4 minutes on each side.
- Season with salt and pepper.
- Let the steaks rest before serving.
- Typically for as long as the steak was cooked.
- Let them rest under a cloth (kitchen towel or similar).
- Serve the steaks with the oven-baked potato cakes and Béarnaise sauce.
Notes
Tip for cooking a medium-rare steak:
The secret to the perfectly cooked steak is simply measuring the meat. When you know the height of your steak, it is much easier to calculate the cooking time.Cook your steak on high heat for exactly 1 minute per centimeter on each side. A steak that is 3 centimeters high should be cooked for 3 minutes first on one side and then 3 minutes on the other side. Don't flip the meat constantly, but let it cook for three uninterrupted minutes. Every time you flip the meat, the pan's temperature drops, and it will be more difficult to gauge how much cooking time is left. You'll feel a bit uncertain the first few times, but with practice, you'll become much more confident in knowing when the meat is perfectly cooked.