Pan-seared Angus Ribeye with fats stuffed in meat

1. Chill the ribeye for at least 1 hour before preparing. Hardened fats will be easier to stuff into the meat.

2. Use a small kitchen knife and carve fats from the centre of the ribeye. Cut the fats into small cubes.

3. Make small insertions into the meat. Make sure insertions are through holes.

4. Use thumb and index finger to stuff the fat cubes into the insertions.

5. Season with salt and pepper

6. Heat skillet on medium heat. slide in ribeye when skillet is smoking. sear 2 minutes on each side for medium rare.

7. Rest ribeye on plate for 5 minutes before serving.