Local Rib-eye

Available from The Meats Butcher counter at Arkadia Foodstore Portomaso

How to Choose the Right Rib-Eye Steak

• Marbling: Look for abundant marbling throughout the meat. Marbling refers to the intramuscular fat that adds flavour and juiciness to the steak. More marbling generally indicates a higher-quality cut.
  
  
• Colour: Opt for steaks with a bright red colour. Avoid steaks with a greyish tint, as this may indicate older meat. The fat should be creamy white or slightly yellow, not brown.
  
  
• Thickness: Choose steaks that are at least 1 inch thick. Thicker steaks are easier to cook to the desired doneness without overcooking the outer layers.
  
  
• Texture: Press the steak gently with your fingers to assess its texture. It should feel firm and spring back slightly when pressed. Avoid ones that feel mushy or overly soft.
  
  
• Appearance: Ensure that the steak has a uniform shape and is free from any discolouration, bruising, or excessive blemishes on the surface.

Cooking Guide for Rib-eye Steaks

1. Blue/ Extra Rare

• Sear for 1 minute on each side
• 100% red centre
• Internal temperature between 46-49^◦C

2. Rare

• Sear for 2-2.5 minutes on each side
• 75% red centre
• Internal temperature between 52-55^◦C

3. Medium Rare

• Sear for 3-4 minutes on each side
• 50% red centre
• Internal temperature between 55-60^◦C

4. Medium

• Sear for 4 minutes on each side
• 25% red centre
• Internal temperature between 60-65^◦C

5. Medium Well

• Sear for 5 minutes on each side
• Slight hint of pink
• Internal temperature between 65-69^◦C

6. Well Done

• Sear for 6 minutes on each side
• 100% brown throughout
• Internal temperature between 71-100^◦C

Recipe: Grilled Local Rib-eye with Herb Butter

Ingredients:

• 2 local rib-eye steaks
• Sea salt
• Freshly ground black pepper
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Optional: Lemon wedges for serving

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Remove the rib-eye steaks from the refrigerator and let them sit at room temperature for about 30 minutes to an hour before cooking. This helps the steaks cook more evenly.

2. In a small bowl, mix the softened butter, minced garlic, chopped parsley, rosemary, and thyme. Season the herb butter with a pinch of salt and pepper to taste. Set aside.

3. Preheat your grill to high heat or prepare a grill pan on the stovetop over high heat.

4. Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with sea salt and freshly ground black pepper.

5. Place the seasoned rib-eye steaks on the preheated grill or grill pan. Cook the steaks for about 3-4 minutes on each side for medium-rare doneness or adjust the cooking time according to your preference and the thickness of the steaks.

6. Once the steaks are cooked to your desired doneness, remove them from the grill and transfer them to a plate. Allow the steaks to rest for about 5 minutes.

7. While the steaks are resting, top with a generous dollop of the herb butter mixture, allowing it to melt over the hot steaks.

8. Serve immediately, accompanied by lemon wedges if desired.

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