How to cook Rib Eye ริบอาย
Tender and juicy with sweet beefy flavour and a rich marbled eye.
Steps
- Salt 40 minutes to overnight ahead; pat dry.
- Sear in a hot pan 1.5–2 minutes per side for a deep brown crust.
- Finish in an oven or toaster oven at ~180°C for 4–6 minutes (2.5–3 cm thick).
- Pull at 52°C core.
- Rest 5–8 minutes.
Tip: No big oven? A toaster oven can finish a ribeye with even pink edge to edge. Ribeye is fatty, so medium-rare is where that fat melts nicely.