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Cooking the perfect rib fillet is like hitting the jackpot at the dinner table. Whether you’re a seasoned pro or just starting to experiment with steaks, it’s easy to get lost in the moment. You don’t want to end up with a piece of meat that’s too rare (or worse, too well done), so let’s take a look at some foolproof methods to get that rib fillet cooked perfectly every time.
First things first, let’s talk about why rib fillet is such a gem. It’s one of the most tender cuts of beef you can get your hands on. Rich in flavour and packed with that melt-in-your-mouth goodness, it’s the steak lovers dream. So naturally, you want to make sure you cook it just right. With a few simple tricks, you’ll be serving up a rib fillet that’s cooked to perfection, every single time.
How to tell when your rib fillet is cooked just right
The meat thermometer method
Let’s start with the most reliable way to check if your rib fillet is done, the meat thermometer. It’s as simple as it sounds: you insert the thermometer into the thickest part of the steak, and it tells you exactly what temperature the meat is at. This takes out all the guesswork and gives you a precise reading.
If you like your rib fillet rare, you’re looking for an internal temperature of about 50-52°C. For medium-rare, aim for 55-57°C. If you prefer your rib fillet cooked medium, 60-63°C is your sweet spot, while medium-well comes in at 65-67°C. For those who like it well done (hey, no judgment!), aim for 70°C and above.
The best thing about using a thermometer is that you won’t have to worry about cutting into your rib fillet to see if it’s cooked through (and losing all those tasty juices in the process). Plus, you’ll avoid the dreaded “overcooked” steak, which is a sin no one wants to commit.
The touch test
Not everyone has a meat thermometer hanging around, and that’s perfectly fine. If you’re the kind of person who likes to rely on their instincts, the touch test can help you get a good idea of where your rib fillet is at. It’s a little more “old-school,” but it works like a charm once you get the hang of it.
Here’s how it works: use your thumb and the tips of your fingers to create different “feels” based on how you like your rib fillet cooked.
- Rare: Press your thumb to your index finger, then press the tip of your finger to the steak. The softness you feel in your hand is similar to the texture of rare meat—soft and yielding.
- Medium-rare: Press your thumb to your middle finger. This gives you a slightly firmer feel, similar to what you’d expect from a medium-rare rib fillet.
- Medium: Thumb and ring finger will give you a firmer texture. That’s your go-to test for medium.
- Well done: Lastly, thumb and pinky fingers will give you the firmest feel, which should be close to what you’ll get with a well-done rib fillet.
It’s all about touch, feel, and experience. You may want to try this on a cheap cut before testing it on your prized rib fillet, just to be safe.
The colour test
While the touch test is handy, sometimes you need to get a visual check in as well. So, let’s talk about the colour of the meat. You can always take a peek at the centre to see how things are going.
For a rare rib fillet, the centre will be cool, red, and juicy. The meat will have a slight resistance when pressed but will still feel soft. A medium-rare rib fillet will have a warm, red centre with a slightly pinkish hue that gives off a wonderful, juicy glow. For medium, you’ll see a more pronounced pink ring around the edges, with the centre being mostly pink with a hint of brown. As for well-done, you’ll see no pink at all, just a fully brown centre.
The colour method is great if you’re looking to check doneness without using a thermometer or testing with your fingers.
The resting game
Now, once your rib fillet is at the right level of doneness, don’t forget one key step: let it rest. It might be tempting to dig right in, especially if the smell is making you hangry, but giving your rib fillet some time to rest is crucial for achieving that perfect texture.
When a steak cooks, the juices inside start to move towards the centre. Resting the rib fillet for around 5-10 minutes after cooking helps redistribute those juices, making the meat more tender and moist. If you slice into it right away, you risk losing all that deliciousness, and nobody wants that. Trust me, a little patience goes a long way!
Searing the rib fillet
If you’re grilling or pan-searing your rib fillet, you’ll want to hear that sizzle when the meat hits the hot pan or grill. That’s where the magic happens. The sear locks in the flavour and creates that irresistible crispy exterior.
Once seared to perfection, you can finish cooking the rib fillet to your desired level of doneness. If you’re looking for a quick fix, grilling over high heat works wonders for a nicely charred exterior and a juicy interior. But if you have a little more time to spare, slow-cooking it with a lower heat gives you a melt-in-your-mouth result.
Trust your instincts (and the smell!)
At the end of the day, you don’t have to follow every rule to the letter. Sometimes, you just know when your rib fillet is cooked right. Trust your senses, smell it, feel it, and enjoy it.
Cooking a rib fillet doesn’t need to be a stressful experience. With these simple tricks, you’ll have perfectly cooked steak every time. Whether you’re grilling it for a BBQ or pan-searing it for a quick dinner, these methods will help you get it right without any guesswork.
So, next time you fire up the grill or heat up the pan, remember: keep it simple, trust your instincts, and don’t forget to rest your rib fillet before you dig in! Your taste buds will thank you.
