Cooking ribeye with the brand chef of the «Myasnoy Steak House» restaurant, Jasur Abidkhanov

The main secret of success is high‑quality meat. Here are its characteristics:

• colour — rich red (not pale, not grey, and not too dark burgundy);
• surface — slightly moist, but not sticky;
• marbling — even thin streaks of fat throughout the whole piece (not just at the edges).

Let’s start cooking:

1. Heat a frying pan and melt the butter.
2. Place the steak, add garlic and rosemary. Fry the meat at about 180 °C for 3–4 minutes on each side, periodically basting it with the aromatic butter — this will help to form a golden crust.
3. After the crust has formed, reduce the temperature to 160 °C and cook the steak to the desired level of doneness.
4. Then let the meat «rest» for 1–2 minutes. Before serving, season the steak with salt and freshly ground pepper. For a more intense flavour, you can use Maldon salt.