Ribeye steak, with potato gratin and french beans

Morning! I'm gonna keep it short today. Lot of errands to run...isk! It's gonna be a long and busy day for me. 

So, here's what we had recently: Ribeye steak, with potato gratin and french beans. 

Have a great Monday! :D  

Here are some tips for cooking perfect, juicy steak taken from Noob Cook (thank you so much for sharing this!).

Before Cooking:

- Season the steak with salt and pepper just before cooking. If you salt it earlier and leave it for a while, the salt will draw out the juices.

- Bring the steak to room temperature before cooking. If you kept the steak in the fridge, bring it out to rest at room temperature at least half an hour before cooking.

- You can use herbs such as rosemary or thyme to go with the steak if you like. You can also purchase bottled steak herbs mix.

- Use thick cuts of meat. Ideally, the steak should be at least 3/4 inch thick. Anything thinner than that will usually result in overcooked and tough meat.

- If you want beautiful grill marks on the steak, use a griddle pan. Otherwise, you can use a normal pan.

During Cooking:

- Heat up the pan till very hot before placing the steak on it. Then reduce the heat to medium high.

- When cooking, turn the steak over once using a pair of kitchen tongs. Do not keep flipping and turning the steak as it is cooking.

After Cooking:

- After cooking, let the steak “relax” for a few minutes in a plate before serving so that the juices will disperse throughout the steak and it will be juicy.Do not discard the liquid collected on the plate – use it for making steak sauce.

Click the link for recipe: Ribeye Steak, Potato Gratin.