How to prepare and cook the perfect rib-eye steak

Juicy rib-eye steak
Trade secrets: when it comes to steak, the simpler the cooking the better

For a steak to wow the fussiest foodie, check out chef Neil Rankin’s unique method for preparing and cooking the perfect rib-eye steak.

For top British barbecue chef Neil Rankin, rib-eye steak is the perfect cut for the grill. Why? “Because it has that big layer of fat in the middle.” It’s the fat that keeps it moist, even when you cook it for longer, while other cuts such as rump, sirloin or fillet will simply dry out.

Keep it simple

For Neil, when it comes to steak, the simpler the cooking the better. “I don’t even put pepper on it. I only use salt. If you buy a good steak, all you need is the taste of the meat.” This taps into Neil’s food philosophy – that less is more. He tends to eat mainly vegetable-based meals during the week, saving meat for the weekends. That way, he says, you are able to afford a better quality of meat when it’s time to indulge.

Neil believes rib-eye steak is the perfect cut for the grill Credit: PAUL WINCH-FURNESS

Make it thick

For the perfect rib-eye, Neil suggests a thick-cut steak. “Cook it very quickly on the grill first to get that crust nice and developed. Then take it down to a very low heat for about 40 minutes, depending on what size it is, until it hits medium rare.” This retains its rich juiciness and ensures that you won’t need to rest the steak before serving – slow cooking achieves the same effect. “Every chef in the world rests their meat,” Neil says. “But when you think about the physics behind it, it doesn’t make sense.”

The wine to watch

What does make sense is pairing it with a big red wine, such as a Trivento Reserve Malbec, Trivento’s top-selling wine. Its raspberry and cherry notes and sweet tannins make it delightfully quaffable – and perfect with a juicy piece of rib-eye.

Perfect pairing: try Trivento Malbec with a juicy rib-eye steak this summer

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