Rib Eye Steak with Chili and Garlic in a Pan

The origin of this steak makes it versatile - ribeye can be easily fried in a pan at home or over charcoal in nature. The muscle from which the ribeye is cut is not involved in movement, so the steak is soft and juicy. Add spicy flavoring notes and it will be impossible to tear yourself away from this dish.

Ingredients

• 1 kg beef rim, trimmed
• 3-4 chili peppers
• 2 heads of garlic
• 2-3 sprigs of thyme
• vegetable oil
• salt, black pepper
• fried vegetables for serving

Directions

1. Pat dry the meat with paper towels. Never wash the meat or cut off the top layer of fat - it is necessary for the right taste and good roasting.
2. Cut the meat across the grain into 1/2-inch pieces. Cut the garlic and chili heads in half. Remove the seeds from the chili and slice thinly.
3. Lightly grease the pan with oil and heat well - the oil should begin to smoke. Fry the rib eye steak “on three sides” until the desired degree of doneness is desired. Transfer the meat to a board, cover with foil. Put thyme, chili and garlic in a frying pan, add oil, fry for 5 minutes. Remove skillet from heat, add meat to soak in hot oil, and serve with vegetables.