Ribeye steak

Top 9 facts about meat:


1. the typical British family spends £12.50 every week on meats and meat preparations and £12.60 on alcoholic drinks and tobacco products.

2. There are almost 19 billion chickens on Earth; they outnumber humans by almost three to at least one . We eat about 100 million plenty of poultry per annum .

3. In Brunei, there are 40 times as many chickens as people.

4. New Zealand has 7.5 sheep and a couple of .3 cows for each person within the country.

5. Uruguay, with 3.7 cows per person, is that the only country that beats New Zealand on cows.

6. On February 18, 1930 in St Louis, Elm Farm Ollie was the primary cow to fly in an aeroplane and Elsworth W Bunce was first to exploit a flying cow.

7. the typical American eats 88.3kg of meat a year; the typical Briton eats 44.9kg.

8. In Denmark, there are quite twice as many pigs as people.

9. “Heaven sends us good meat but the Devil sends cooks,” (David Garrick, actor, 1717-79).



  • 4 (1 ½-inch thick) boneless rib-eye steaks (about 2 ½ pounds total|1.1 kilograms)
  • kosher salt and freshly ground black pepper, to taste
  • ½ cup|120 ml canola oil
  • 16 tablespoons|2 sticks unsalted butter
  • 12 garlic cloves, peeled and smashed
  • 2 bunches thyme
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Season the steaks everywhere with salt. Working in batches, heat 2 tbsp. oil during a large cast-iron skillet over high heat until the oil just begins to smoke. Add 2 steaks and cook, flipping once, until well browned on each side , about 6 minutes. Add in 4 tablespoons of butter, 4 cloves of garlic, and ⅓ of the thyme and cook, basting the steaks with the butter, until medium-rare, about 2 to three more minutes. Transfer cooked steaks to a chopping board , cover loosely with foil and put aside during a warm spot. Repeat the method with remaining oil and steaks, 4 cloves of garlic, and another ⅓ of the thyme. Let the steaks rest for about 10 minutes before slicing.

In a small saucepan, melt the remaining 8 tablespoons of butter with the remaining 4 cloves of garlic and therefore the thyme. Cook until the butter is well flavored, about 3 to 4 minutes.

To serve, divide steak between plates. Spoon butter and arlic sauce over the steaks and season with salt and pepper. Serve with power potatoes.


Enjoy !


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