Halal Beef Rib-Eye

01 — Temper

Out of the fridge

It arrives fresh, so there's nothing to defrost. Take it out 30 minutes before cooking, pat it dry, and salt it generously just before it goes in the pan.

02 — Sear

As hot as it goes

Use a heavy pan with a thin film of high-smoke-point oil. Turn it every minute or so to build an even crust on a thick cut, roughly 3–4 minutes a side for medium-rare. Trust a thermometer, not the clock.

03 — Render

Stand it on the fat

Hold the steak on its fat edge with tongs for a minute or two. Rendering that edge and the central seam is where a rib-eye's flavour lives.

04 — Rest

Then leave it alone

Give it five minutes on a warm board and slice against the grain. Our advice, straight from the butcher's block: serve it medium-rare, and resist the urge to sauce it.