Гръб (ребрена част, Rib) – от тази част се изрязва прочутия рибай стек, който е известен също като скоч филе, антракот, клъб или просто риб. Месото е мраморирано и наситено с вкус, а най-добрият начин на приготвяне е на скара или на силно нагорещен тиган, например в стил „Делмонико“, тоест дебел 5 сантиметра и опечен според предпочитанията на клиента – rare, medium rare, medium, medium well done и well done ( или недопечен, средно недопечен, средно опечен, средно към добре опечен и добре опечен). От гърба става чудесно печено с кост или без кост (rib roast и rib eye roast), а ребрата (back ribs) могат да се приготвят в затворено барбекю с много марината.


4 бр Рибай стека

200 гр магданоз

50 гр пресен риган

50 гр пресен кориандър

3 скилидки чесън

20 гр зелен лук

3 гр червен пипер

50 гр винен оцет

100 гр екстра чист зехтин

сол и прясно смлян черен пипер

растително масло, за готвене


За соса: комбинирайте магданоз, риган,  чесън, зелен лук, червен пипер, оцет и 1/2 ч.л. сол в блендер, и пасирайте. С управлението на блендера, добавете маслото с постоянен поток. Овкусете като добавете сол и черен пипер. Изсипете соса в чист буркан, покрийте плътно, и се съхранява в хладилника за няколко часа (най-малко 3).

Поставете месото от хладилника поне за един час, преди да започнете да го готвите. Овкусете месото с малко растително масло, и от двете страни със сол и черен пипер. Оставете го да почива, докато не сте готови да го приготвите.

Загрейте голям тиган на силен огън, докато само в началото да започне да пуши. Добавете малко растително масло (около една супена лъжица) в тигана, и след това се добавя месото. Ще трябват около 4 до 5 минути от всяка.

Махнете стека от котлона и покрийте хлабаво с фолио. Оставете го да си почине за 5 до 10 минути преди сервиране.

Сервирайте пържолата със соса чимичури


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