How to grill the perfect rib-eye steak

We like beer. We like food. We LOVE to put them together. On a weekend evening there's nothing better than grilling a steak and cracking open something dark. Our Beer Sommelier Maggie Cubbler talks to a top chef for advice

We turned to Farmison & Co. for some input on how to grill a great steak. With their master butchers, Michelin-quality butchery and unrelenting commitment to the great British farmer, we trust them to know how to do it better than anybody else. We had a quick catch up with Farmison & Co.’s Executive Chef, Jeff Baker, who gave us his tips for cooking the perfect ribeye. Have a read, get your steak and grab a beer: we’ll be waiting for the invite...

METHOD
1.
Remember to remove your steaks out of the packaging, pat dry and bring to room temperature.

How to grill the perfect rib-eye steak

We like beer. We like food. We LOVE to put them together. On a weekend evening there's nothing better than grilling a steak and cracking open something dark. Our Beer Sommelier Maggie Cubbler talks to a top chef for advice

We turned to Farmison & Co. for some input on how to grill a great steak. With their master butchers, Michelin-quality butchery and unrelenting commitment to the great British farmer, we trust them to know how to do it better than anybody else. We had a quick catch up with Farmison & Co.’s Executive Chef, Jeff Baker, who gave us his tips for cooking the perfect ribeye. Have a read, get your steak and grab a beer: we’ll be waiting for the invite...

METHOD
1.
Remember to remove your steaks out of the packaging, pat dry and bring to room temperature.
2. Pre-heat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.
3. Season the meat just prior to cooking.
4. Don’t overcrowd the cooking base.
5. Massage with a little duck or goose fat, creating a very thin layer over the meat.
6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed.
7. Cook 4 to 5 minutes each side for medium rare.
8. Finish by adding a large knob of butter when frying or on the griddle.
9. Leave to rest in a warm place at least five minutes before carving.
10. The meat will become more firm as it cooks, gently press with your thumb. The more spring-back you get, the hotter the protein cells have expand which means the more well done your meat is. For a medium rare steak it should have a soft feel with a little spring-back.

 

PAIRING STEAK AND BEER
It’s true that beer and food go together like peas and carrots. It is argued that beer is a more appropriate partner to food than wine. We don’t think there’s much of an argument: beer is much more versatile, there’s exceptional variety in its styles and it’s economical.

There are no hard-and- fast rules like ‘red wine and beef’ when it comes to pairing beer and food together. Indeed, like most things, it is generally left to personal preference. With that said, there are some things to keep in mind when trying to pair them. Here's three we think are perfect.

Stone Ruination / Double IPA / 8.5%
Big, chewy malts stand up to the steak while the bold bitterness cuts through it nicely.

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Yeastie Boys / Pot Kettle Black / 6%
The smoky notes in this porter complement the charred marks from the grill.

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Mondo Brewing, James Brown Ale / 5%
The caramel notes from the malt pair nicely with the caramelisation on the steak while the dry finish prepares the palate for the next bite.