Firstly, take your rib-eye steak out of the fridge and allow it to come up to room temperature, seasoning with lots of salt. By allowing your steak to come up to room temperature means the salt will be absorbed and will give your steak flavour and tenderness. It also helps with the evenness of cooking this larger cut. So depending on the size of steak, allow 1-2 hours to come to room temperature.
Rib-eye steaks are full of marbling and if you allow this fat an opportunity to render out, it will result in the tastiest steak you’ve ever eaten. So don’t treat this like a fillet steak. It needs time to cook, otherwise it will be too chewy and lack flavour. Lewis recommends you cook a rib-eye just to the point of ‘medium’ this will give you maximum flavour and the softest texture.
Once you are ready to cook, make sure your steaks are dry, this will allow for a better ‘crust’ when searing. Season again with a little salt and lots of pepper. Heat a heavy pan so that it is medium to hot. You do not need to oil the pan, there should be enough fat on a good rib-eye to keep it from sticking.
Place the steak into the pan, it should sizzle and start cooking straightaway. Cook for about 2 minutes on each side, pressing down with a spatula, until both sides are well beautifully, charred and browned.
Now add a knob of butter to the pan and keep basting the steak, turning it every minute until it's done (Lewis reckons a 4cm thick steak will take about 6 minutes to be just shy of medium). You may need to adjust according to the thickness of your cut and how you like you meat done.
Take the steak out of the pan and allow it to rest. This is really important, as it will allow the flavours to develop.
1 Peel your onion, trim the ends and then cut in half. You now have a secure base to begin cutting your onion.
2. Make vertical cuts in the onion, taking care not to cut right through to the end. Slowly move your fingertips away from the blade, whilst keeping the onion together.
3. Cut through horizontally once or twice.
4. Now chop downwards with a slicing motion to create a finely chopped onion.
You can dice the onion as fine or as coarse as needed. Always use a sharp knife, it actually makes it much easier to cut through the onion.