From Les petits plats du Prince's kitchen in France. 
Grilled Ribeye Steak on the Plancha
Barbecue or plancha? I must admit, for ribeye steak, I prefer the plancha because it allows for perfect cooking without the harshness of charcoal.
Grilled Ribeye Steak on the Plancha
Barbecue or plancha? I must admit, for ribeye steak, I prefer the plancha because it allows for perfect cooking without the harshness of charcoal.
Open in Cookpad AppSteps
- 1
For an extraordinary ribeye steak, there's no secret: you need quality beef. So, skip the dairy cow meat and choose or ask your butcher for beef from a meat cow.
For grilling, select either a ribeye steak, a prime cut, or a slightly fattier ribeye, which is very tender.
- 2
The second tip is to avoid thermal shock between meat straight from the fridge and the hot plancha: take your meat out at least 15 to 20 minutes before cooking.
- 3
Finally, avoid salting your meat before cooking, and especially do not pierce the meat with a fork to turn it halfway through cooking, which will prevent the juices from spreading on the plancha and ensure a tender, juicy, and flavorful steak!
- 4
Preheat your plancha for a few minutes before starting to cook to ensure the meat is quickly seared.
Sprinkle the thyme over your ribeye steak, then sear the meat for 3 to 5 minutes for rare, up to 10 minutes on each side for more well-done. Salt and pepper, then remove the meat from the plancha.
- 5
Let your ribeye rest for a few minutes wrapped in aluminum foil, so the juices distribute well throughout the meat.
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