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Show Me A Ribeye Steak

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The Goal: A Very Hot Pan

How To Cook A Ribeye Steak Like A Boss || #ROUND2 #SoGood #Recipes

What you’re trying to do is avoid overcrowding the pan, because it needs to be absolutely smoking hot. Dropping too many steaks into a hot pan will instantly cool it off, causing your steaks to sort of steam rather than sear.

Cast iron is specifically recommended because it gets very hot and it holds its temperature for a long time.

The reason this technique works best with a boneless ribeye is that you want to get a nice tight seal between the meat and the pan. Sometimes the bone can get in the way.

Finally, the 4-3-2 technique assumes that your ribeye steak is 1 inch to 1 1/4 inches thick. If it’s thicker, you’ll need to cook it longer. And under no conceivable circumstance should a ribeye steak be thinner than an inch.

A Perfect Steak Every Time

  • This recipe ensures a perfectly juicy ribeye steak every time!
  • Steaks can be cooked in the oven or on the grill.
  • A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.
  • This is a foundation recipe and truly, anyone can make great steaks.
  • Ive included my favorite tips below to make a restaurant-worthy steak !

How To Cook Rib

The best way to cook a rib-eye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy.

Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat. A 1.5 inch-thick steak takes about 3 to 5 minutes per side for medium-rare monitor the internal temperature with an instant-read thermometer, and pull the steak when it reaches 130 to 135 F. Let it rest for 5 to 10 minutes before serving. Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness.

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Ribeye Vs Sirloin Steak Whats The Difference

When you think of steak cuts, your mind likely goes right to either a rib eye or sirloin. Their names often grace the pages of our favorite steak houses, and theyre always waiting for us in the meat department of the grocery store. Theyre two of the most famous cuts of steak, and they often get pitted against each other in a great sirloin steak vs ribeye debate. In reality, theyre two very different cuts. So, lets compare these beloved meats, shall we?

How To Make It

One Pound Ribeye Steak (Over 450g!)
  • Mix the oil and seasoning in a small bowl
  • Pat the steak dry and rub with seasoning on all sides
  • Place steak in pre heated air fryer* basket
  • Air fry for 8 minutes at 390°F , turning once halfway
  • Check temperature of steak and remove from air fryer*
  • Place on a piece of aluminium foil
  • Wrap tightly and allow to rest for at least 5 minutes
  • Unwrap and serve your air fryer* rib eye steak immediately!
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    Ribeye Or New York Strip

    A New York strip is tender, but also has a fair amount of fat marbling so it has similar qualities to a ribeye. The ribeye typically has more fat, resulting in more flavor. There’s usually less obvious marbling in a New York strip, but the fat is better distributed throughout the steak.Also, because of the more even distribution of marbling, each bite of a New York strip has more consistent flavor.

    Storing And Reheating Leftover Ribeye

    You can easily store and reheat your steak for a tasty, lavish meal on the go!

    • In the Refrigerator: Store your cooked steak in an airtight container. It will keep in the fridge for up to 3 days.
    • In the Freezer: You can either wrap your steak in plastic wrap or keep it in an airtight container. It will stay good for up to 2 months.
    • Reheating: First, thaw your steak overnight in the fridge. Next, let it sit at room temperature for 30 minutes. You can then warm it up in a skillet until internal temperatures reach at least 120 degrees Fahrenheit.

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    Your Guide To Cooking Ribeye Steak

    Ribeye is one of the worlds most favorite steak cuts because of its taste and texture. And, its relatively simple to cook with your chosen method, like grilling or pan-searing. If youd like to try some of the best ribeye cuts that your money can buy, check out the ribeye selection at Chicago Steak Company.

    Why Steak Thickness Matters

    How To Cook A Ribeye Steak Like A Boss || #SoGood #Recipes

    When shopping the vast array of meaty options at the butcher counter, the thickness of a steak is sometimes overlooked. Because lets face it, there is a lot to consider when purchasing a steak, including the type of steak cut, marbling, colour, and the length of dry aging.

    Lets talk about why thicker is usually better, what thickness is ideal for the most popular steak cuts, and some tips on cooking thin and extra-thick steaks.

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    Preparing To Cook In The Pan

    Lightly oil your skillet and pre-heat it to the hottest setting. Season your ribeye. Once the skillet is hot, place your steak on the skillet and allow it to completely sear the first side, which takes about four to five minutes. Flip over the steak and add a little more oil or a small amount of butter to the skillet. Cook for another four to five minutes, or until the steak is seared to your desired temperature. Let it rest for at least five minutes before serving.

    What Part Of The Cow Does Ribeye Come From A Primer

    To some grilling aficionados, ribeye is the king of all steaks. Its robust flavor is only enhanced by the smoky kiss of the grill, and the texture is just tender enough without crossing the line into mushiness.

    Still, even steak lovers might not know the precise origins of the ribeye, or how its location contributes to the taste sensation we all know so well. What part of the cow does ribeye come from, and why does it matter?


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    How Long Do You Cook A Ribeye Steak On The Grill

    It depends on the doneness that youre going for. A medium-rare steak will take less than 5 minutes per side.

    At the end of the day, however, each cut, thickness of meat and each grill is different, so you want to keep an eye on the internal temperature of the meat above all else.

    • Rare 125°F Center is bright red pinkish towards the outside
    • Medium-Rare 135°F Center is very pink slightly brown towards the outside
    • Medium 145°F Center is light pink outer portion is brown
    • Medium-Well 155°F Center is slightly pink outer portion is brown
    • Well 165°F Uniformly brown throughout

    Thick Steak Cooking Tips

    ã?free shippingãOne Pound Ribeye Steak (Over 450g!) 3 Piece Set! Steak ...

    Steaks that are 1-2 inches do well when cooked using the classic technique of searing to form a crust and then finishing on a lower temperature until the desired doneness is reached. This can be achieved entirely on the grill or head inside to cook in a pan and finish in the oven.

    Extra thick steaks would benefit from different cooking techniques. Try the reverse-sear or sous-vide to achieve an even doneness of your steak.

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    What To Serve With Ribeye Steak Recipes

    Once youve perfected your pan seared ribeye, the next question is what to make to go with it. Try these mouthwatering sides!

    The Best Sides For Grilled Ribeye

    The meat is only half of the barbecue you need sides, too! Here are a few of my favorite summer picnic side dishes that you can plate up right beside your steak:

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    How To Cut Ribeye Steaks From A Bone

    A professional butcher can create bone-in ribeye steaks of any thickness by cutting them on a meat bandsaw. With home equipment, you can only cut between the bones, not through them. This means that your steaks will be as wide as the bones are — probably at least two inches.

    The steaks will be very large . They’re big enough to serve two and thick enough that you could even roast them.

    To cut ribeye steaks from a bone-in rib roast:

  • Pat the roast dry with paper towels so excess moisture doesn’t cause the roast to slip while you’re cutting it.
  • Using your hands, fingers, and paring knife as necessary, remove the thick fat cap from the back of the cut. Often you can pull and use your fingers to separate it from the meat, using the knife for tough pieces of fat.
  • If the cut has a narrow end or tail, trim it to create a cut of relatively even width.
  • With the thickest bone ends facing up, find the gap between the first and second bones and slice through. As much as possible, slice through the meat in one firm, downward stroke. Don’t wiggle or saw.
  • Continue between all remaining bones.
  • Remove excess fat.
  • How To Cook Ribeye Steak In A Pan

    How to Cook the Best Ribeye Steak | SAM THE COOKING GUY 4K

    Heat a large skillet over medium-high heat and season the steaks with salt. Add oil into the skillet, then place the steaks into the pan. Cook until a perfect crust forms.

    • Season liberally with salt
    • Lay the ribeye in the preheated pan and dont touch it until a crust forms
    • Flip the ribeye.

    Flip the steak in the cast iron pan, top with butter, garlic, and thyme, and cook for 3 minutes, basting with the juices.

    • Add the garlic, butter and herbs
    • let the steak continue to cook, basting with the melted butter.

    Remove the steaks from the pan, wrap in foil, and allow to rest for 5 minutes, then slice and serve!

    • Remove the ribeye steak from the cast iron pan.
    • Wrap in aluminum foil to rest
    • slice from the bone and then into strips, against the grain, to serve

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    Ribeye Or Tomahawk Steak

    A tomahawk steak is a ribeye! It’s just cut a little differently than you usually see in the store. The rib bone is left in, giving the steak that distinctive handle shape. A tomahawk is usually cut very thick as well, which makes it more challenging to cook through. The flavor and tenderness of the meat is the same as a ribeye because, again, it is a ribeye only the presentation that’s different.

    Tips For The Best Ribeye Steak Recipe

    A succulent, juicy ribeye recipe is a thing of beauty. And while it may seem like the domain of professional chefs, with a little know-how, its easy to make a delicious ribeye at home. Here are some tips for the best way to cook ribeye steak:

    • Leave steaks in one place to sear. You do want to flip frequently for this method, but dont move the steaks around in between. This ensures good browning.
    • Flip with tongs or a spatula. Do not use a fork and dont squeeze hard. This will cause the juices to run out.
    • Use a meat thermometer to check the temp. A meat thermometer is the best way to ensure you get the doneness you want .
    • Let steaks rest. They will retain their juices better if they sit for 5-10 minutes after cooking, before you cut into them.
    • Cut slices against the grain. Cutting against the grain helps to break apart the muscle fibers in the meat, resulting in a more tender texture that is easier to chew.

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    How Long Do You Cook Ribeye Steak

    This depends on the overall size and thickness of the steak youre using. I cook the 1-1½-thick steaks I use for roughly 3 minutes per side and they come out perfectly.

    Keep in mind that the time on a recipe is not as important as the temperature of the meat. I recommend keeping an instant-read thermometer nearby to double-check your work.

    Heres a quick guide to cooking ribeye steaks:

    • Rare: 130-135ºF
    • Medium: 155-160ºF
    • Well-done: 165-170ºF

    GirlCarnivorePro Tip: Add a minute of cook time per inch of thickness to this recipe. For thicker steaks, be sure to increase the time to make sure its cooked to your liking.

    Whats The Difference Between Ribeye And Prime Rib

    Food morning people. Rise and shine to these beautifully grilled ribeye ...

    Although ribeye and prime rib are similar, they arent the same. Both come from the same primal cut of beef. Nevertheless, the differences between the two include the way the bone is cut, the flavor and fat distribution throughout the meat, and the cooking method that yields the best possible result. The bone that is left on the cut is the rib, whereas the eye is the rib meat. The name comes from its rounded appearance after the bit has been cut away from the steaks bone. In other words, one is not in any way superior to the other. Each of the two is an exquisite steak cut option insanely flavorful, well-marbled, and with a generous chunk of fat.

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    What To Look For When Buying Ribeye

    The meat should be bright red with a broad ribbon of creamy white fat that collects in a knob toward the center. Depending on how it was trimmed, there may also be an exterior layer of fat lining one edge.

    The marbling should also be white in color, appearing as small lines or flecks across the surface of the meat. A slight browning on the surface doesnt necessarily mean the ribeye is spoiled, but it should still be red when its displayed in the butcher case. Otherwise, it might mean that this particular cut has been sitting there for a while.

    If you choose to buy ribeye steak online, there are a few quality purveyors out there. Some of them even allow you to check the provenance of the cuts youre buying. Snake River Farms, Omaha Steaks, and Holy Grail Steak Co. are all good bets.

    How To Grill Ribeye Steak

  • In a bowl, combine rub. Rub both sides of each steak with the rub and pat it down. Let steaks sit at room temperature for at least 30 minutes.
  • Preheat outdoor grill to high heat, about 450 to 500 degrees. Sear steaks for 3 minutes per side with the lid open. Then, reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness .
  • Remove steaks from grill and top with 1 tablespoon garlic butter compound butter. Allow steaks to rest for 10 minutes before cutting into them. Slice steaks against the grain.
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    How To Make Grilled Ribeye

  • Slice the Butter. Let your choice of butter come to room temperature and cut into ½ slices.
  • Dry Marinate the Meat. Rub the Montreal seasoning right into the meat, working it in with your fingers. Cover both sides. Allow the meat to dry marinate for 20 minutes while preheating the grill to 450°F-500°F.
  • Grill. Lay the meat right on the grill and cook per your preference. For a medium-rare center, sear for just 3-4 minutes per side. For rare, medium, and well-done, see the recipe card at the bottom of the page.Note: If cooking a bone in ribeye steak, it may take longer to come to temperature. Keep a close eye on the internal temperature of the meat to make sure youre getting the doneness that you desire.
  • Let Rest & Serve. Before you take the meat off of the grill, top with the butter and let it sizzle into the surface. Let rest for at least 10 minutes before slicing and serving.
  • How To Cook Ribeye Steak In Cast Iron Skillet

    How to grill Ribeye Steaks with Bacon Beans | Recipe | BBQ Pit Boys

    This section shows how to cook a ribeye steak in a pan, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  • Make butter. Make the compound butter according to the instructions here. Freeze for 30 minutes, or chill in the refrigerator for several hours or overnight before using.
  • Season. Pat both sides of the ribeye steak dry with a paper towel. Season with salt and pepper.
  • TIP: Bring steak to room temperature.

    If you have time, let the steak sit at room temperature for 30 minutes. This will help ensure more even cooking.

  • Sear. Add oil to a cast iron skillet and preheat to 450 degrees F. The oil should be just barely smoking. Move one steak to the pan. Cook for 5-6 minutes, flipping every 30 seconds with tongs but not moving around in between.
  • Baste. With one minute left in cooking, add compound butter to the pan and spoon over the ribeye recipe.
  • Rest. Remove steak from the pan and cover with foil for 10 minutes to rest before cutting.
  • Repeat. For the next steak, repeat the cooking process. Serve cast iron ribeye steak recipe with an additional tablespoon of compound butter on top.
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