I can say that the best steak i ever tasted is this grilled or griddled steak or the filetes ala plancha here in Spain. Steak here in Madrid, at least for me,  is truly the best.

A rib eye steak provides ample flavor and tenderness. This cut achieves its flavor and tenderness due to its sufficient marbling.  And I come up to 2 different style of preparation for this rib eye steak, because of my fiance who loves rib eye. And 2 kinds of sauces the Bearnaise Sauce (Salsa Bearnesa in Spanish) or Butter and Anchovy Sauce.

Ingredients;

1 fillet steak, about 150g

olive oil, for brushing

1 thin slice lemon

1/2 teaspoon mustard or

1 tablespoon butter mixed with a little finely chopped fresh parsley, chilled

salt.

1) Procedure;

Brush both sides of the steak with the oil and leave to stand in the refrigerator for 30 to 60 minutes. Preheat the grill or a ridged griddled pan. Grill the the steak for 3 to 5 minutes on each side, until done to your liking. Season with salt after cooking. Serve garnished with the lemon and mustard or parsley butter. or garnished whaterver or how you like choose from my sauces here.

2)Procedure;

Brush both sides of the steak with the oil and marinate with soysauce, mincedgarlic and pepper and leave to stand in the refrigerator for 30 to 60 minutes. Preheat the grill or a ridged griddled pan. Grill the the steak for 3 to 5 minutes on each side, until done to your liking. chopped oyster mushrooms and fried with powder garlic and butter until toasted brown and place it on top of the steak.

Bearnaise sauce and the butter and anchovy sauce is on my next blog.

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