Ribeye Steak

A ribeye steak is one of the most flavorful and tender cuts of beef, known for its rich marbling, which adds juiciness and deep flavor. Whether you’re grilling, pan-searing, or broiling, this cut of meat is a favorite for steak lovers. If you want to learn how to prepare and cook a perfect ribeye steak, you’re in the right place. From selecting the best cut to seasoning and cooking tips, here’s everything you need to know about this delicious and indulgent cut of beef.

Why Ribeye Steak Works

Ribeye steak stands out because of its marbling – the thin streaks of fat within the meat. These streaks melt during cooking, which not only makes the steak juicy but also infuses it with incredible flavor. Whether you prefer your steak rare, medium, or well-done, the ribeye is versatile enough to stay tender and flavorful, no matter how you cook it. Its rich, beefy flavor combined with the tenderness makes ribeye steak a top choice for steak enthusiasts.

What You’ll Need for This Recipe

Ingredients for a Perfect Ribeye Steak:

• 1 ribeye steak (bone-in or boneless, typically 1 to 1.5 inches thick)
• Kosher salt and freshly ground black pepper (for seasoning)
• 2 tablespoons olive oil (or other high-heat cooking oil)
• 2 tablespoons butter
• 2-3 garlic cloves, smashed
• 2-3 sprigs fresh thyme (optional)
• 1 sprig fresh rosemary (optional)
• 1 tablespoon Worcestershire sauce (optional for extra flavor)

Tools:

• Cast iron skillet (preferred for searing) or grill
• Tongs for flipping the steak
• Meat thermometer (for checking doneness)
• Spoon (for basting with butter)

How to Cook Ribeye Steak

Whether you’re cooking your ribeye steak on a grill, in a pan, or in the oven, the goal is the same: you want a beautiful sear on the outside, while the inside remains juicy and tender.

Option 1: Grilling Ribeye Steak

Grilling is one of the most popular methods for cooking ribeye, especially in the summer months. The direct heat of the grill creates a smoky flavor and crispy, charred crust.

1. Preheat the Grill: Preheat your grill to medium-high heat (around 450°F or 232°C).
2. Season the Steak: Generously season your ribeye steak on both sides with kosher salt and freshly ground black pepper. You can also drizzle a little olive oil on the steak to help with searing.
3. Grill the Steak: Place the steak on the grill and cook for about 4-5 minutes on each side, flipping once, until you achieve your desired doneness. Use a meat thermometer to check the internal temperature:

• Rare: 120-125°F (49-52°C)
• Medium Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium Well: 150-155°F (66-68°C)
• Well Done: 160°F (71°C) and above

1. Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes before serving. Resting allows the juices to redistribute, ensuring a tender and juicy steak.
2. Serve: Slice against the grain and enjoy your perfectly grilled ribeye steak!

Option 2: Pan-Seared Ribeye Steak

Pan-searing your ribeye steak on the stovetop is a great way to achieve a nice crust while controlling the cooking process.

1. Prepare the Steak: Allow your ribeye steak to come to room temperature for about 20-30 minutes before cooking. This ensures even cooking. Season generously with salt and pepper.
2. Preheat the Pan: Heat a heavy skillet, such as a cast iron pan, over medium-high heat. Add 2 tablespoons of olive oil to the pan and let it heat until shimmering.
3. Sear the Steak: Place the steak in the hot pan. Don’t move the steak once it’s in the pan; let it sear for 4-5 minutes without touching it. Once the first side is golden and crispy, flip the steak using tongs.
4. Baste with Butter and Herbs: After flipping the steak, add the butter, garlic cloves, thyme, and rosemary to the pan. Use a spoon to continuously baste the steak with the melted butter and juices from the pan. Continue to cook the steak for another 4-5 minutes, or until it reaches your desired doneness.
5. Check Temperature: Use a meat thermometer to check the internal temperature for your desired doneness (see the temperatures listed above).
6. Rest the Steak: Once done, remove the steak from the pan and let it rest for 5-10 minutes. This step is essential for keeping the steak juicy.
7. Serve: Slice and serve with your favorite sides.

Option 3: Ribeye Steak in the Oven

For a method that works great for thicker ribeye steaks, finishing the steak in the oven after searing gives you control over the final doneness.

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Sear the Steak: Heat a cast iron skillet or oven-safe pan over medium-high heat with 2 tablespoons of olive oil. Sear your steak on both sides for 2-3 minutes until it develops a nice crust.
3. Add Butter and Herbs: Add butter, garlic, and herbs to the skillet, then transfer the pan to the preheated oven. Roast for 4-7 minutes, depending on the thickness of the steak and your preferred doneness.
4. Check Temperature: Use a thermometer to check the internal temperature.
5. Rest and Serve: After removing from the oven, let the steak rest for at least 5 minutes before serving.

Tips + Tricks for Ribeye Success

• Let the Steak Rest: Always rest your steak after cooking. This allows the juices to redistribute, ensuring the steak remains tender and juicy.
• Season Well: Don’t be afraid to season your ribeye steak generously with salt and pepper. This enhances the natural beef flavor and creates a delicious crust.
• Use a Thermometer: To avoid overcooking, use a meat thermometer to monitor the internal temperature. This ensures the steak is cooked to your liking every time.
• Don’t Overcrowd the Pan: If you’re cooking multiple steaks, be sure not to overcrowd the pan or grill. This will prevent the steaks from cooking evenly and creating a nice sear.
• Resting Time: Allow the steak to rest for about 5-10 minutes before slicing into it. This is a key step in ensuring the juices stay inside the meat and not all over your plate.
• Experiment with Flavors: While salt and pepper are classic, feel free to try additional flavorings such as garlic powder, smoked paprika, or even a drizzle of balsamic glaze or Worcestershire sauce to finish the steak.

How to Serve Ribeye Steak

Ribeye steak can be served in a variety of ways, depending on your preferences and what you’re pairing it with.

• With Sides: Classic steakhouse sides such as mashed potatoes, roasted vegetables, sautéed spinach, or creamed corn pair beautifully with ribeye steak. A crispy salad with a tangy vinaigrette can also provide a nice contrast to the rich flavor of the steak.
• On the Bone: If you’ve purchased a bone-in ribeye, consider serving the steak on the bone for an impressive presentation. The bone adds additional flavor and is a great way to showcase this cut.
• With Sauces: Ribeye steak is perfect for pairing with rich sauces. You can serve it with béarnaise sauce, a creamy peppercorn sauce, or a simple garlic butter sauce to elevate the flavor even more.
• As a Sandwich: For a hearty lunch, slice leftover ribeye and place it on a sandwich with your favorite condiments, such as horseradish sauce, caramelized onions, or mustard.

Time

• Preparation Time: 5-10 minutes (if allowing the steak to come to room temperature)
• Cooking Time: 10-15 minutes, depending on thickness and desired doneness
• Resting Time: 5-10 minutes
• Total Time: 20-30 minutes

Conclusion

Ribeye steak is a luxurious, melt-in-your-mouth cut of beef that can be easily prepared at home, whether you prefer grilling, pan-searing, or roasting. Its marbled texture makes it incredibly flavorful and tender, perfect for any steak lover. By following these simple tips and cooking methods, you’ll be able to enjoy a perfectly cooked ribeye every time, whether for a special occasion or a weeknight dinner.