Ribeye or Filet steak is one of the more popular cut of beef available in most grocery stores and many restaurants these days. It is considered to be one of the harder cuts of meat for the cook to get right, and this is due partly to the shape of the beef, which is more difficult to handle and slice accurately. A well cooked ribeye steak will have a tough texture, and should be rich with rich flavor. This is why it is usually served cold.

A ribeye steak is simply a beef cut crosswise in the midline, typically adding a filet bone to the middle of the meat. It is usually marinated, but can also be grilled, which will raise the nutritional value of the beef. Ribeye steak can also be moist sauced, or even minced and formed into pattles, like steak and kidney pie.

When you cook a ribeye steak, the first thing you need to do is cook the meat to suit your liking. Most people would opt for medium rare or fully cooked steak, since this is the easiest cooking temperature to achieve. For the best results, marinate the beef overnight in a mixture of three tablespoons of Worcestershire sauce and two tablespoons of flour. Heat this mixture on the stove, and when the steak begins to brown, turn it over, allowing the browned meat to continue to cook, and eventually give it a fork through which you can pull it apart.

To make the meat juicier, add a generous amount of sour cream and some fresh parsley to the pot. Allow the steak to finish cooking, about five minutes, then add in the tomatoes and parsley-sauce mixture. Cover the pot tightly and allow it to simmer for about ten minutes more, while stirring occasionally. When the steak has been cooked to perfection, serve it with the remaining sauce and garnish it with sliced dill.

It’s important to use the right cut of ribeye or filet steaks to produce the most appealing dish possible. While ribeye and filet seem to be interchangeable, the differences between these two cuts of meat are significant. Although both cuts of meat can be used for roast beef, there are specific cuts that will lend themselves better to being grilled, roasted, or fried. If you’re not familiar with how to cook filet, this short guide may help:

Ribeye and filet are both very lean protein choices, which makes for lean protein choices throughout the day. You can get both good health and good taste out of this type of cut of meat. When you’re preparing both ribeye and filet steaks, it’s important to remember that you should marinate the meat for at least one hour in liquid. This will help the steaks “breath” well and seal in the juices from the marinade. Keep your ribs or filet steaks on the grill until they are done, which usually takes about 2 hours.