For perfect ribeye steak, sear it in a super-hot cast-iron skillet on each side, then finish it in a hot oven. Show This method will nicely brown the fat and create a good crust on the exterior while keeping the inside of the steak tender and juicy.  Ribeye is by far my favorite cut, with New York strip coming in at a close second. Ribeyes are marvelous - they are tender, flavorful, well-marbled, and they have these wonderful fatty edges that are like candy to me, as long as they're well-browned. Cooking ribeyes at home is easy, but you need the right tool for the job: a well-seasoned cast-iron skillet is the only reliable way to create a good sear on the steak. You also need high-quality meat. I like to get big, thick (1.5-inch), USDA prime ribeyes. When I cook these steaks according to the method outlined below, I get steakhouse-level results for half the price. Jump to:
IngredientsYou'll only need four ingredients to cook these amazing steaks. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need: Ribeye steaks: As mentioned above, I like to buy big, 1-pound, 1.5-inch thick steaks. Whenever possible, I go for USDA prime grade. USDA choice is acceptable, but it's far inferior to prime. I also recommend trying to find steaks that are not overly trimmed. See the photo? These USDA prime steaks were amazing, BUT I feel like they were just a bit over-trimmed, especially the one on the bottom. Kosher salt and black pepper: I highly recommend using kosher salt when cooking steaks. It's tasty, and its coarse grind helps create that nice crust that we're all looking for in a steak. I use Diamond Crystal kosher salt, and I use quite a bit of it since it has half the sodium of table salt or sea salt. Butter: For topping the cooked steaks. I feel like this isn't optional. It greatly enhances the flavor of the steaks and is one of the reasons why steakhouse steaks are so awesome. They're finished with butter! InstructionsIt's easy to cook amazing ribeye steaks at home. Here's an overview of the steps - the detailed instructions are listed in the recipe card below.
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Frequently asked questionsWhere is the ribeye cut from? Ribeye steaks are cut from the ribcage area of the cow, between ribs number 6 and 12. This area has lots of fat, which is responsible for the beautiful marbling typical of ribeyes. This fat melts into the steak as it cooks, resulting in a wonderfully juicy steak. Should I use boneless or bone-in ribeyes? Both are great and you can use both in this recipe. But while bone-in steaks are juicier and more flavorful, especially around the bone, my personal preference is for boneless steaks. Why? simply because they are easier to eat and I don't get frustrated with tasty bits of meat that are left stuck to the bone. Should I marinate a ribeye steak? There's no harm in marinating it for an hour or two in the fridge, but it's unnecessary. Ribeye is very tender and flavorful, so it doesn't really require a marinade which is typically used to tenderize and add flavor. Can I buy a whole roast and cut my own steaks? Absolutely. I often buy a boneless ribeye roast at Costco, then cut my own steaks and freeze them for later. The best way to freeze them while preventing freezer burns is to wrap each of them in plastic wrap, then in foil, and then place a few of them into freezer bags. What if I don't like fat on my steak? Well, you could cut off the separable fat after the steak is cooked (don't trim it before cooking - it adds flavor). But that would be a shame. If you don't enjoy fat on your steak, even well-browned fat, then you should probably go with a leaner cut such as filet mignon. VariationsThe best way to vary this recipe is by using spices to season the steak. A steakhouse that I often frequent serves an excellent Cajun ribeye, seasoned with a variety of spices. While I personally prefer to let the flavor of the beef shine through and simply season the steaks with salt and pepper, sometimes it's fun to use seasonings such as paprika, cumin, and cayenne pepper. Serving suggestionsThese steaks are so big and fatty, the best sides for them are fresh and simple. I like to serve them with arugula salad, tomato salad, or asparagus salad. They're also good with steamed broccoli and roasted asparagus. While creamed spinach is a classic steakhouse side dish, I feel that it's too rich for these fatty steaks, so I prefer sauteed spinach instead. Storing leftoversReheated steak isn't very good, in my opinion. So while the leftovers can keep in the fridge, in an airtight container, for up to 4 days, it's best to only cook as much as you can actually finish right away. If you do end up with leftovers, try them cold - they're surprisingly good (kind of like thick, fatty slices of cold roast beef). If you must reheat the leftovers, do so very gently, in the microwave, covered, on 50% power.
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe cardFor perfect ribeye steak, sear it in a super-hot cast-iron skillet on each side, then finish it in a hot oven. Prep Time5 mins Cook Time10 mins Rest time5 mins Total Time20 mins Course: Main Course Cuisine: American Servings: 2 servings Calories: 1134kcal
You could remove the steaks from the fridge an hour before cooking them to bring them to room temperature. But since I like my steaks medium-rare, I actually prefer them to be refrigerator-cold. This enables me to give them a good sear while keeping their inside red and warm. There's less of a risk of overcooking them this way. You can try skipping the oven and just pan-frying, especially if you like your steaks rare or if they are thinner - around 1-inch thick. If skipping the oven, try cooking the steaks for 3 minutes per side plus 30-60 seconds on the edges. The USDA recommends cooking steaks to medium. Source of nutrition information: University of Rochester. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes. Serving: 1steak | Calories: 1134kcal | Carbohydrates: 1g | Protein: 61g | Fat: 96g | Saturated Fat: 40g | Sodium: 1300mg I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe! ❤️ Let's connect! Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter. How is ribeye best cooked?Unlike leaner steaks such as fillet, which can be served very rare, it's best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat.
Is it better to cook a ribeye in the oven or on the stove?Is it better to cook steak on the stove or in the oven? Both! You wouldn't think it would make that big of a difference, but it really does. The pan-searing on the stove gives the browned flavor you love and the really hot oven helps cook the steak through!
How long should I cook my ribeye steak?For the perfect medium-rare degree of doneness, your Ribeye steak grill time should be 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.
How do you make a ribeye steak more tender?Here Are Our Go-To Methods for Tenderizing your Ribeye Steak.. Acidic Marinades. Acid marinades include lime juice, lemon juice, orange etc. ... . Enzyme Marinades. Enzyme marinades include; pineapple, kiwi and papaya fruits. ... . Meat Mallet. ... . Low And Slow Cooking. ... . Needle Meat Tenderizer. ... . Salt. ... . Soy Sauce.. |
Best way to cook rib eye steak
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