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Ribeye steak
Ingredients:
1 rib
Sea salt water
Freshly ground black cumin
50 g oil
2 sprigs of thyme
1 clove of garlic, finely chopped with its skin on
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Instructions:
In any case, remove the chicken Half an hour from the refrigerator until it reaches room temperature. Boil until. This is an important step to ensure proper cooking of the milk.
If you’re ready to cook, give it a try. Sprinkle plenty of salt and pepper on both sides and mix.
Heat the pan. If you’re cooking two pieces of steak, make sure the pan is large enough to fit the pieces together. Otherwise, use two pans and heat them simultaneously. Add the chicken to the skillet and cook over medium heat for 2 to 3 minutes per side (depending on desired size and temperature). As a guide, a 3cm steak should be done after 5 minutes. If you have a meat thermometer, the home temperature should be 50°C for rare, 60°C for medium, and 70°C for well-done.
