Thick Ribeye Or Thin Ribeye
If you like your steak on the rare side, it’s much easier to achieve a good cook with a thick ribeye than a thin one. With a thin ribeye you’ll have a hard time getting the surface of the steak properly browned before the inside of the steak cooks to well done. A thick ribeye buys you time. You’re able to get that surface nice and browned before the interior of the steak gets too much heat.
If you prefer your steak well done, go with a thinner cut. If you choose a thick cut, the surface of the steak may burn before you’re able to get the interior cooked. Most experts prefer their steak cooked medium rare. For this reason, they typically choose a steak that’s about 2 inches thick.
Do I Need To Let The Steaks Rest
Yes, you absolutely do not want to skip this step. The steak continues to cook during those few minutes of resting. This continuation of cooking is great because it doesnt dry out the steak, as it would by simply leaving it in the oven longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust us, let it rest a few minutes and your tomahawk steak will turn out perfect.
Don’t Overcook Your Ribeye Steak
It’s easy to overcook and ruin a perfectly delicious steak. To avoid this, you want to cook your ribeye steak to medium-rare. This is when the steak reaches an internal temperature of 135 degrees Fahrenheit. Since youre going to let your ribeye rest that means pulling it off your cooking surface at 130 degrees Fahreheit. The outside of the steak should have a beautiful brown color while the inside will still be pink.
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How To Cook Steak In The Oven
Grilling isn’t the only way.
What To Serve With The Ultimate Ribeye Steak
With a steak this good, you have to serve it up alongside other hearty, tasty sides! Steak and potatoes is always a classic- whether you want mashed, roasted, or hasselback potatoes, the flavor of each will pair perfectly with a tender, flavorful steak. I also like serving steaks up with some fresh grilled veggies and a casserole for a complete, satisfying meal.
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Rosemary Garlic Ribeye Steak Recipe
Aromatic and glistening with butter, there is nothing quite as impressive or delicious as a perfectly cooked ribeye steak. Between the tender marbling and mouthwatering garlic rosemary flavors, this ultimate protein is going to be the star of the show. You will love the way this flavorful steak melts in your mouth! Just 5 simple ingredients enhance this amazing ribeye to rival anything you can get from a steakhouse! Yeah, I said it!
I will walk you step-by-step through the process of creating the most wonderful steak at home- from picking out your meat to searing it up in your pan! As intimidating as it sounds, making a buttery-soft steak in your kitchen is actually quite easy! Most importantly, only a few minutes of prep and cooking are needed. Simplicity is key here- no fancy ingredients or cooking techniques are required!
How To Cook A Ribeye Steak
The key to a great steak is heat! A steak is best when seared on high heat for a few minutes on each side. Whether youre cooking your Ribeyes in the oven, on the stove, or on the BBQ, be sure to sear the meat on a hot surface first!
Tip: I recommend salting generously to get the perfect sear on your steaks! Salt right before you place the steaks on the hot surface, so the salt doesnt have a chance to dissolve.
Ribeye cooking time: This will vary depending on the thickness of your steaks, whether or not you selected a cut with bone or without bone, and how hot your grill is . In general, cook Ribeye Steaks for 9-15 minutes, but always use an instant-read thermometer to determine doneness.
- Medium-Rare =145Â°F
Buy The Best Steak For Pan
The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. Thicker cuts like a New York strip steak or a boneless rib-eye work best for this method. Look for a steak with plentiful marbling and dont be afraid to ask your butcher to cut a thicker steak if needed. When a steak has enough fat, it tends to remain juicy during the cooking process and has the meaty flavor and texture you want from a steak.
Buy the best steak you can afford. It will cost you more than stew meat or burgers, but cooking steak at home even with a decent bottle of wine, appetizers, and sides will still cost less than the cheapest steakhouse steak.
Ingredients Youll Need For Simple Steak Recipe
- Ribeye steak A boneless, 2 to 2 ½ inch thick cut is best for this method. Make sure it has minimal amounts of gristle and is marbled evenly throughout.
- Steak seasoning A thick and juicy ribeye doesnt need much to help bring out the flavor. A simple seasoning of fresh garlic, sprigs of thyme, and sea salt is all you need before this steak heads into the oven.
- Compound butter Slices of fresh, homemade, and creamy compound butter melt into the steak to add more flavor.
- Chimichurri sauceHomemade chimichurri pairs well with steak, offering it well-rounded flavors from the herbs.
- Roasted tomatoes Make this a meal with a few roasted tomatoes on the side. They will add a natural sweetness and acidity to the dish that is also highly nutritious. Keep them on the vine for a pop of color and elegant presentation.
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How To Cook Ribeye Steak
How to cook steak depends very much upon the cut you choose. Ribeye steak is always a popular steak choice, prized for its tenderness and flavor. The best way to cook ribeye steak is on the grill. But pan-seared ribeye steak is also delicious, and you can broil ribeye steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
Your Guide To Cooking The Best
A steak is one of the most rewarding and pleasurable meals you’ll ever eat. So if you’re serious about being a carnivore, you need to step up your game and learn how to cook a great steak. In this guide, learn everything you need to know about ribeye steaks and how to cook the best-tasting ribeye steak you’ve ever had!
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The Secret Is Using The 4
A favorite technique for cooking a boneless ribeye steak is on a cast iron skillet using the 4-3-2 method:
Note that this technique is best for when you’re cooking one or at most two ribeyes. And you can really only do two if you have an extra-wide skillet.
If you need to do more than two, you’ll need to cook the steak on the grill instead. Or maybe you have multiple cast iron skillets, in which case great.
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Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!
Whoa. Just whoa.
Say hello to the most beautiful ribeye you have ever laid your eyes on. Perfectly crusted with foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs.
It is truly a thing of beauty.
So skip the expensive steakhouse this Valentines Day. Skip the lines and the crowded tables. This ribeye has your name written ALL OVER IT.
All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet.
And with a few simple tips, like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak to well done, youll have absolutely no problems topping that steakhouse down the street.
Serve with wine. Serve with potatoes. Serve with salad. Serve with lobster. Or serve alone.
It is all good.
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How To Reverse Sear A Steak
The process of reverse-searing is really simple: Season a roast or a thick-cut steak , arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low ovenbetween 200 and 275°F . You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it’s about 10 to 15°F below your desired serving temperature , then take it out and sear it in a ripping-hot skillet, or on a grill that’s as hot as you can get it.
Then dig into the best-cooked steak you’ve ever had in your life.
You want it broken down step by step? Okay, here goes:
How To Cook Prime Ribeye Steak
Prime ribeye steak tastes best when cooked just to the point of juiciness, between rare and medium. This is usually accomplished by searing both sides of the meat on super high heat. There is no need for fancy ingredients all you need is ribeye steak, oil, seasonings, and some butter for perfection.
- 1 lb ribeye steak
- 1 tsp canola oil
- ¼ tsp ground black pepper
- 3 sprigs thyme
- 2 tbsp butter
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How To Cook Ribeye Steak On The Grill
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
What Is Ribeye Steak
Ribeye steaks are cut from the upper rib cage area. This section is lightly worked and has lots of fat marbling, which makes it perfect for super hot and fast cooking, which is what we are doing today.
Look at all that beautiful marbling! There are 3 grades of meat that you will see in most stores: USDA Prime , Choice , or Select
Not every place is going to label their steaks with Prime, Choice, or Select. But if you are at a high end grocery store they will probably only be selling nicer steaks anyway. You can always ask the butcher, too. The most important thing to look for is lots of white marbling, which are veins of fat throughout the red meat. Fat=flavor! Those white veins of fat will melt into your steak as it cooks, making your steak ultra tender and juicy.
Ribeye is expensive. If youre spending this much money on a cut of meat, you dont want to mess it up. Its not hard, you just need to follow instructions and for heavens sake get a meat thermometer!
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How To Season Ribeye Steak
Plain old salt and pepper is a perfectly good seasoning for a ribeye steak. The cut itself is so flavorful that those two basic flavors of salt and pepper may be all you need.
Of course if you want to add more flavors, there’s nothing wrong with that. Traeger’s garlic and chili pepper Traeger Rub would be a nice option.
The real key to seasoning a ribeye is the timing. The best method is to season the steak liberally and let it sit for 1 to 3 days. Then put it in the fridge, uncovered, until you’re ready to cook. Seasoning early gives the salt time to work its way into the meat. Although not necessary, it gives the steak more flavor.
If you’re buying and cooking on the same day, salt the steak at least 45 minutes before cooking, or right before you put it on the grill. Salt draws moisture out to the surface of the steak, and moisture is the enemy of high-temperature grilling.
When you put a steak on the grill, any moisture on the surface must evaporate before the surface actually starts to cook. Salting well in advance — and patting the steak dry before it goes on the grill — will eliminate that moisture and help your cook go better.
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Rib-eye steak is a full-flavored cut of beef with lots of marbling throughout, which keeps it juicy when cooked.
It’s often reserved for special occasions, like birthdays and anniversaries.
Let’s start from the beginning, though aka buying your rib-eye.
HOW TO PURCHASE YOUR RIB-EYE
Rib-eye steak is sold bone-in.
“The bone-in ribeye is such a beautiful cut of meat,” Curtis says. “You get a delicious amount of flavor from cooking beef on the bone like that.”
If you’re not sure how much meat you need, butcher Ray Venezia suggests 1/2 pound per person, plus 2 pounds to account for the bones .
Should I Buy Dry-Aged Steaks?
Dry-aging beef “concentrates the meat flavor,” says chef Sara Moulton. “Also, the natural enzymes in the meat break down the tissue, so it’s that much more tender.”
While you can buy your prime rib dry-aged, youll be paying a pretty penny so consider dry-aging your beef at home with two easy steps instead.
HOW TO COOK RIB-EYE STEAK
1) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKING
Before you take your steak out of the fridge to cook, you should actually let it sit at room temperature for 30 minutes before cooking. This will help your steak reach an evenly distributed temperature from edge to center, and will allow for more even cooking when on the skillet.
3) PAT STEAKS DRY
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