Homemade Recipe: How to Cook a Rib Steak

How to cook a rare rib steak

1. Take the meat out of the refrigerator about 30 minutes to 1 hour before cooking so it can reach room temperature.

   
   

2. Open your bottle of Château Vieux Landat about 30 minutes to 1 hour before the meal to allow the wine a little time to breathe.

   
   

3. Season the rib steak generously with salt on all sides. You can also add herbs or spices according to your taste.`

   
   

4. Preheat your grill or pan over high heat. You want a very hot temperature to sear the meat quickly.

   
   

5. Place the rib steak on the grill or in the hot pan. Cook each side for about 2 to 4 minutes, depending on the thickness of the meat and the heat. This will seal the juices inside and create a beautiful crust.

   
   

6. Lower the heat to medium-low or move the steak to a cooler part of the grill. Continue cooking for about 2 to 5 minutes per side, depending on the thickness of the steak and your preference for rare.

   
   

7. Pour yourself a glass of Vieux Landat so you can taste the wine before the meal and enjoy it while waiting between each stage of cooking.

   
   

8. If you have a meat thermometer, use it to check the internal temperature. For rare meat, aim for 50–52°C (122–126°F). Measure it at the thickest part of the steak. If you don’t have a thermometer, you can slightly open the meat with a knife to check the color at its thickest point.

   
   

9. Once the desired temperature or color is reached, remove the rib steak from the grill or pan and let it rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat. You can add pepper at this stage if you wish.

   
   

10. While the meat is resting, serve the wine.

    
    

11. Slice the rib steak into thin slices and serve immediately.

    
    

By following these steps, you should obtain a perfectly rare and juicy rib steak, accompanied by a well-aerated and expressive wine. Remember to adjust the cooking time depending on the thickness of the meat and your cooking equipment. For the wine, the aeration time can be reduced to around fifteen minutes for a single-varietal cuvée focused on fresh and fruity aromas.