What Makes This Ribeye Steak So Good
You dont need any skills or a huge list of ingredients for this ribeye steak recipe. Its as simple as steak, oil, garlic, seasoning, and a tiny bit of butter . The cooking time may vary depending on each oven and the size of the steak. My steaks were a little over 1 inch thick. 8 minutes in the oven got me a perfect medium-well steak. If you prefer your steak a little more rare, cook it for less than 8 minutes.
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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.
New York Strip Texture & Taste
As for this cut, it comes from the same muscle group as Ribeye, meaning that this cut is also tender, rich in flavor and a thick pad of fat down one side.
This cut of steak is often cut to an inch or more in thickness since it is leaner than ribeye and the thickness can prevent it from drying out when cooking. They can still have a decent amount of marbling but won’t be on the same level of fat as a ribeye cut.
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Tips For Cooking Thin Steak
Lets say youve already gone ahead and purchased a thinner cut of beef. What can you do to ensure your steak stays as tender and flavorful as possible?
With thin cuts of steak, the best cooking policy is extreme heat for short periods. Your goal should be to sear so quickly and so fast that the heat doesnt have the time to penetrate much further than the surface. Get your pan or grill up to the hottest it can manage, then sear each side for about 60 seconds.
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How To Cook The Perfect Steak
1. For steaks that are 1-inch thick or greater: grill or sear for 3 minutes per side for medium-rare, 4 minutes per side for medium.
2. For steaks that are less than 1-inch thick: grill or sear for 2 minutes per side for medium-rare, 3 minutes per side for medium.
3. Use a meat thermometer to properly cook your steak. Just insert it horizontally into the side of the cuts center while making sure not to touch any bones or fat.
- Medium Rare: 145°
- Medium: 160°
- Well Done: 170°
4. To avoid releasing the juices of a steak when using a meat thermometer, test for doneness using your hand. With your left hand, palm facing up, touch the tip of your thumb to the tip of your pinky finger. Using your right index finger, press the muscle at the base of your thumb. This is what well-done feels like. Compare to the feel of your steak. Touch your thumb to your ring finger for medium-well, middle finger for medium and index finger for rare.
5. Meat continues cooking even when removed from heat. To achieve desired doneness, all steaks should rest for at least 5 minutes.
Whats The Best Way To Cook New York Strip And Ribeye Steak
Grilled New York Strip – BoulderLocavore
Best Cooking Methods:
Two-Zone Grilling
Peverse Sear
Theres a reason the New York Strip steak has been known to be the ultimate grillers steak. To grill a perfect steak, just pop it on an ultra-hot grill, cook it quickly, and lett it sear nicely without becoming overcooked.
The best cuts will have plenty of marbling going on which will melt into the meat as it cooks and provide you with one of the bolder flavors of the steak world.
As for Rib eye, grilling or pan searing are best. Like with the other cut, Ribeye steaks cook best on top of a higher heat that can put a nice sear on the steak. If cooking a Ribeye steak in the oven or sous vide, then use a slightly lower temperature to get the inside of the steak cooked just how you like it as the ribeye is somewhat thicker than most other cuts.
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What Is A Good Substitute For Fillet Roast
8 cheap pieces of meat so good that you swear its not RibeyeChuck steak. This piece of meat is known as a 7-legged steak because it has many bones. Iron. On the shoulder you will find a thin steak that sits on the cows shoulder blade. Chuck-Eye Beef. Petite Tender. Tri-Tip fillet steak. Beef. Denver steaks.
The King Of Steaks Sure Does Taste Like It
That marbling, that color, that FLAVOURour boneless ribeye steak really is something special. Youll find this cut anywhere fine steaks are sold, served, or preparedfrom restaurants and high-end eateries to your best friends backyard. Why? Because few other cuts of meat combine the tender mouthfeel, rich flavor, and visual appeal quite like the ribeye. Its the cut that most people try first, and the one that experienced steak lovers, cooks, and butchers come back to time and time again.
Known as the king of steaks, boneless ribeye is cut from the primal section of the beef rib and consists of three parts: the ribeye , the rib crown , and the complexus. As you might have guessed, the ribeye is the center of the cut and makes up the majority of the meat. It is separated on either side by fat, giving way to the juiciest part of the steakthe crownand the complexus, a much smaller part of the cut that isnt always present.
Does it get any better than Fort MacLeod, Alberta? All Butcher Shoppe ribeye is sourced from picturesque western farms in this area. Beyond their breathtaking views, these dry, open-range environments produce some of the very best Canadian beef that money can buy.
Butcher Shoppe ribeye should be kept refrigerated as soon as its delivered and for a maximum of 5 days. Ribeye can be frozen for up to 1 year. Cook on high dry heat to medium rare for optimal flavor and tenderness.
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Recipes And Cooking Tips
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- 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.
- We recommend cooking your steak to no more than medium rare.
- Use a meat thermometer – and remove from heat at 125 degrees.
Where Can I Buy The Best Steak
The best meat quality is Prime, and the organic feed with grass is premium in terms of meat quality, taste and health. Unfortunately, prime beef is only available in small quantities at grocery stores such as Wegmans or Whole Foods Market due to low demand due to the premium price. But the best national grocery store for steaks is Whole Foods.
Read Also: Kc Steak Company Retail Store
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Why Steak Thickness Matters
When it comes to buying great steak, steak thickness often gets overlooked. Between the best cuts, the best coloring, marbling levels, and USDA grading, theres a lot to take into account with any given steak.
So, you might be surprised to learn how important thickness can be to your steak, and how thinner, supermarket-style cuts can destroy high quality beef.
In this guide to steak thickness, we tell you why thicker usually means better when it comes to great beef, the ideal thickness for top-of-the-line cuts like ribeyes and filets, and give you tips for cooking thin and extra-thick steaks. The best cuts of steak arent all created equal, so the thickness of each one can vary.
Choosing The Right Cut Of Steak
Cuts of steak can be broken down into three sections. Startingon the upper back and moving down to the mid-back are the ribs, theshort loin and the sirloin.
- The rib area contains cuts such as the Rib-eye Steak, the RibRoast, and the back ribs. This is the least tender section of thethree.
- The short loin area produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse.
- The Sirloin gives the Sirloin Steak, and the Top Sirloin.
- Other steaks like the chuck, round, and flank come from those areas and tend to be tougher cuts of meat.
- Strips steaks, such as New York Steak are cut from the T-bone area.
If you are looking for the most tender cut of beef, it is thetenderloin. Other cuts from this area are filet mignon,chateaubriand and tournedos. Though these are the most tenderthey are also less flavorful.
The rib-eye, or rib steak can be a little less tender but far moreflavorful. Small streaks of fat throughout the meat mean moreflavor. So with more marbling you get less tenderness but moreflavor.
Finding a balance between the two, gives you the best steak. Top loin and sirloin are slightly less tender but have more flavor thantenderloin. With cooking cuts of meat such as these there is noneed to marinate or even cook past medium rare.
Some of the most flavorful but least tender cuts of beef aretri-tip or flank steaks. These are also favorites on thebarbeque. Your best bet is to marinate these cuts beforecooking. Also, leave the fat on until after the meat is cooked.
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How To Cook Ribeye Steak
Just a few simple steps and youve got a steakhouse entrée on the table in no time!
This recipe uses 1 thick boneless ribeye steaks that have been removed from the fridge for at least 30 minutes before cooking. Thinner or thicker steaks can vary in cook time. Use an instant-read thermometer for best results.
A Steak Thats Perfect Every Time
We love this recipe because a simple cut of beef can be transformed into a juicy, tender steak that will leave mouths watering.
Nothing beats a great steakand theyre even better when theyre made at home!
This is a foundation recipe and truly, anyone can make great steaks at home. Ive shared my favorite tips below.
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Which One Is More Expensive
While not exactly the cheapest of all the steaks in the world, Ribeye is far from the most expensive, averaging at around 12 to 14 dollars a pound. On the other hand, averaging at around 14 to 18 dollars a pound, New York Strip slightly more expensive, although once again far from the cost of something like a filet mignon.
- Also Read: Steak Doneness Chart & Quality Grades
What Are The Main Differences Between New York Strip Steak And Ribeye Steak
Prime-Grade New York Strip
Prime-Grade Ribeye
The main thing that it comes down to is the fat. Running down the side of a New York Strip steak is a thick band of fat that you wont really be able to eat. With the Ribeye, theres much more in the way of internal marbling of fat. This marbling also makes the Ribeye one of the easier cuts of beef to cook as even if you were to overcook it, it would still remain nice and moist.
The thick band of fat on the New York Strip steak helps to provide a somewhat more robust flavor, and if youre the type who prefers to have a bit of chew to their steak, youll appreciate the texture and grain of the cut.
Since both cuts of steak come from some fairly docile areas of the cows body, both wind up fairly tender and full of marbling, which goes some way in helping them both to fall within the category of premium cuts. In spite of this, though, the Ribeye is quite a bit more tender than the other cut due to the additional amounts of internal fat found in the cut.
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Portion Size: How Much Ribeye Steak Per Person
How much steak you need per person is dictated by the appetite of those you feed, how you cook it, and what you serve it with.
But for ease of reference, on average ther weigh 9oz to 12oz per steak.
Once cooked, the rule of thumb for a good beef steak is a reduction in weight of 25%. So, one steak per person with a side and vegetables will satisfy most peoples hunger.
Where To Buy Ribeye Steak Online
Online food shopping allows you to sit back, relax, and browse all the available cuts and offers available from quality meat producers.
You can see the origins and ethos of each meat provider and decide which ticks your boxes, and then your order will be shipped to your door ready for you to use.
Here are three online outlets that sell some of the best rib eye steaks available:
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Too Thick Is Better Than Too Thin
There is nothing more frustrating than throwing a well-colored, well-marbled steak on the grill, then finding out its overdone before youve built up a good sear.
If this frequently happens to you, the thickness of your steak might be to blame. The thinner your steak, the worse your chance of achieving a nice rare to medium center, depending on your preference.
The reason for this is pretty simple. When you sear a steaks surface, some of that heat penetrates into the steak, toward the center. With thin steaks, the heat has to travel less to reach the steaks center, making thin steaks easy to overcook.
Because of this, the bare minimum for recommended steak thickness is 1 inch . Supermarkets and discount butchers often sell their steaks at one-inch thickness or less. The thinner their steaks, the more steaks they can sell. So always be careful that youre not being cheated on steak thickness.
What People Are Saying
- Been to pick up my meat this morning after doing my order online for click and collect. The staff are lovely and friendly and definitely brighten up my morning. Meat as always great quality and worth every pennywould highly recommend this place Suzanne Hendrie Jarvis Web Solutions Ltd.
- Been to pick up my meat this morning after doing my order online for click and collect. The staff are lovely and friendly and definitely brighten up my morning. Suzanne Hendrie Jarvis Web Solutions Ltd.
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How To Buy A Steak
Its steak night at your house. Youve got the grill ready to go. You just need the steak. There are a lot of choices and if you dont buy steak every day the decision about which cut to buy can be confusing. Well get to the meat of the matter, with butcher, Bruce Atkins, from The Butcher Block in Franklin, Tennessee.
Notice the interior marbling of the meat, not the exterior fat. Atkins says the marbling is where all the flavor and tenderness live.
Prime grade beef is the best you can buy, but its not normally what youll find at the grocery store. Look for Choice grade steaks, which is the next best category. Avoid Select grade beef, the lowest grade.
