A remarkable steak begins with good meat, intense heat and a little patience. REYBEEF supplies the
900°C top heat. You bring the finishing touch.
Ingredients | Serves 2
- 2 rib-eye steaks, approximately 300 g each and at least 3 cm thick
- Coarse sea salt
- Freshly ground black pepper
- 1 tbsp oil suitable for high temperatures, such as rapeseed oil
- Optional: 1 sprig of rosemary and 2 garlic cloves
Method
- Remove the steaks from the fridge at least 30 minutes before grilling.
- Preheat REYBEEF at full power. The source recipe allows approximately five minutes to reach full
top heat. - Pat the steaks dry, lightly coat with oil and season with pepper. Add salt after grilling.
- Place the steak beneath the top heat. At 900°C, allow approximately 60-90 seconds per side to
develop a rich crust. Adjust the position and timing to suit the cut and desired finish. - Remove from the grill, season with salt and rest for three minutes before serving.
The finishing detail
Use a meat thermometer to judge the centre accurately. The source recipe gives 54°C for
medium-rare and 58°C for medium. A beautiful crust is only half the experience; a precisely judged
centre completes it.
Next recipe: Spare ribs, patiently perfected.
Image description: Tomahawk steak on a dark wooden surface, viewed from above, with space for
text.
