Ribeye

On the stove

Gusseisenpfanne auf höchster Stufe vorheizen. Butter, Knoblauch und Thymian hinzufügen, übergießen. 3 Minuten pro Seite.

On induction

Gusseisenpfanne auf höchster Induktionsstufe gründlich vorheizen. 3 Minuten pro Seite – Fett schmilzt und bildet Kruste.

Over an open fire

Holzkohlegrill bei starker Hitze. Herabtropfendes Fett erzeugt Rauch – idealer Geschmack für Ribeye.

🌿 Garlic & rosemary rub

Lets the marbling speak. Salt and aromatics — that's it.

30 min – 2 h

Ingredients

• • 2 tsp coarse sea salt
• • 1 tsp freshly cracked black pepper
• • 3 cloves garlic, grated
• • 1 tsp fresh rosemary, finely chopped
• • 1 tsp fresh thyme, finely chopped
• • 2 tbsp olive oil

Method

1. Pat the steak completely dry with paper towels.
2. Mix all ingredients into a coarse paste.
3. Rub all over the steak. Let it rest at room temperature 30–45 minutes before searing.
4. Sear in a screaming-hot cast-iron pan — the marbling does the rest.

🥢 Asian sesame & soy

Crispy crust, big umami. Inspired by Korean steakhouses.

30 min – 12 h

Ingredients

• • 3 tbsp tamari or soy sauce
• • 2 tbsp toasted sesame oil
• • 1 tbsp balsamic vinegar
• • 1 tbsp brown sugar
• • 1 tsp sriracha (optional)
• • 2 cloves garlic, grated
• • 1 tsp grated fresh ginger

Method

1. Whisk all ingredients in a shallow dish.
2. Add the steak, turn to coat, then refrigerate 30 min – 12 h.
3. Pat dry before searing — the sugar will caramelize fast in the pan.
4. Finish with toasted sesame seeds and sliced spring onion.