Beef rib eye steak paired with red Txakolí D.O. Bizkaiko Txakolina
It is important for the bone-in rib eye steak to be at room temperature, so you need to take it out of the refrigerator at least 2 hours before cooking it. To cook it, heat the frying pan over a high heat. When hot, melt part of the fat from one side and then cook the steak for around 2 minutes. Turn it over, season with salt, then cook for another 2 minutes.
Once the meat has been seared, lower the temperature of the frying pan and leave it to cook for another 5 minutes so that the heat penetrates. Leave it to rest for a minimum of another 10 minutes and quickly reheat it in the frying pan over a high heat before serving.
Finishing touch and presentation
Cut the steak into strips and serve with a few sea salt flakes.
Red txakolí, due to the characteristics of the hondarribi beltza grape, the raw material used to produce it, has a fuller body and aroma. Maintaining subtle acidity, it can accompany dishes with stronger flavours, such as aged beef.