NYC Chef Fariyal Abdullahi Shares Ribeye Steak Techniques

Chef Fariyal Abdullahi of Hav & Mar demonstrated how to pan-sear a ribeye steak and prepare a hollandaise sauce for home cooking ^[1].

Professional culinary techniques are often seen as inaccessible to the average person. By breaking down these methods, Abdullahi provides home cooks with the tools to achieve restaurant-quality results in a domestic kitchen ^[2].

The demonstration focuses on the ribeye, a cut known for its high fat content and flavor. Abdullahi said the pan-searing process is important to ensure the meat remains juicy while developing a proper crust ^[1]. This method relies on high heat and precise timing to lock in moisture, a critical step for those attempting to replicate a high-end dining experience.

Beyond the meat, the chef guides viewers through the creation of a rich hollandaise sauce ^[2]. The sauce serves as a classic accompaniment that adds a layer of creaminess, and acidity to the steak. Abdullahi said her approach simplifies the emulsion process, which is often cited as one of the more challenging tasks for amateur chefs ^[1].

The lesson is part of a broader effort to bridge the gap between professional kitchens in New York City and the home environment ^[2]. By focusing on simple techniques, the guide encourages viewers to experiment with higher-grade cuts of meat without fear of ruining the ingredient.

Abdullahi's role at Hav & Mar places her at the center of the city's competitive culinary scene. This instructional content allows a wider audience to access the standards of one of the city's top chefs ^[1].