Raymon Kim 3cm Ribeye Steak

Recipe 🍳

Cooking tips 💡

• For a 3cm-thick cut, always reduce the heat in half after the initial Maillard reaction to avoid burning the outside while ensuring even internal cooking.
• Discard the yellowish fat that accumulates midway to prevent the meat’s natural off-flavors from lingering and keep the dish clean and fresh.
• Rest the meat using foil or a lid for the same duration as cooking time—this ensures the juices remain evenly distributed and do not run out when sliced.