Ingredient and Portion
Pan Seared Angus Ribeye with Fats stuffed in Meat
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From Jon Lee Submit
"I saw what Jamie Oliver did on one of his shows where he took fats from the centre of a ribeye and stuffed into the meat within. The purpose is to have an alternate of meat and fats when chewing on the ribeye making the texture and taste better. I took the opportunity to try this when I got a good piece of US angus ribeye from the butcher."
1 US Angus Ribeye (150 – 200 gram)
Salt
Pepper
Salt
Pepper
Method
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
7. Sear 2 minutes on each side for medium rare.
8. Rest ribeye on plate for 5 minutes before serving
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
7. Sear 2 minutes on each side for medium rare.
8. Rest ribeye on plate for 5 minutes before serving
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