How to Make Antirikot (Marina) - The Ultimate Guide to Nigerian BBQ

Ribeye steak
Rosemary
Garlic
Olive oil
Salt
Black pepper
Explanation:
This is a simple yet flavorful recipe for preparing ribeye steak with rosemary and garlic. The combination of rosemary and garlic enhances the meat's natural flavors, while olive oil helps create a nice sear. Salt and black pepper are used to season the steak to taste. This dish is perfect for a quick and delicious meal, with minimal ingredients but maximum flavor.
Tips for Cooking Ribeye (Antirikot):
Room Temperature: Take the steak out of the fridge and let it rest at room temperature for about 30 minutes before cooking. This helps the steak cook more evenly.
Pat Dry: Make sure the steak is dry before seasoning. Patting it dry with paper towels ensures that it will develop a better sear when it hits the pan or grill.
Season Generously: Ribeye is a rich, marbled cut, so don't be shy with salt and pepper. The fat in the meat will balance out strong flavors.
High Heat: Use high heat to sear the steak on both sides. This creates a caramelized crust on the outside while keeping the inside juicy.
Don’t Overcrowd: If you're cooking more than one steak, don't overcrowd the pan. Cook them in batches if necessary so that each steak gets a proper sear.
Rest the Steak: After cooking, let the steak rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Use Fresh Herbs and Garlic: Rosemary and garlic should be added near the end of the cooking process to avoid burning. This will give the steak a fragrant aroma and enhance the taste.
By following these tips, you'll be able to achieve a perfect ribeye steak every time!