Ribeye steak, known for its rich marbling and robust flavor, is a true steak lover’s delight. This recipe will guide you through the steps to cook a perfectly seared, juicy ribeye steak, whether you’re using a grill, stovetop, or oven. With minimal ingredients and straightforward techniques, you’ll achieve a steakhouse-quality ribeye right at home.
Ingredients:
2 ribeye steaks (1 to 1.5 inches thick, about 12-16 oz each)
2 tablespoons olive oil or vegetable oil
1 teaspoon salt (preferably kosher salt)
1 teaspoon freshly ground black pepper
2 cloves garlic, minced (optional)
1 tablespoon fresh rosemary or thyme, chopped (optional)
2 tablespoons unsalted butter (optional)
Instructions:
1. Prepare the Steaks:
Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
Pat the steaks dry with paper towels. This helps achieve a good sear.
2. Season the Steaks:
Rub each steak with olive oil on all sides.
Generously season both sides with salt and freshly ground black pepper. For extra flavor, you can also rub minced garlic and chopped rosemary or thyme into the steaks.
3. Cook the Steaks:
Stovetop Method:
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it’s very hot.
Add a small amount of oil to the pan and swirl to coat.
Carefully place the steaks in the pan.
Cook for about 4-5 minutes on the first side, or until a deep brown crust forms.
Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer your steak more done.
For extra flavor, add a couple of tablespoons of butter to the pan during the last minute of cooking, basting the steaks with the melted butter.
Grill Method:
Preheat your grill to high heat.
Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust time for desired doneness.
For a nice sear, avoid moving the steaks around too much.
Oven Method (for finishing):
Preheat your oven to 400°F (200°C).
After searing the steaks on the stovetop for 2 minutes per side, transfer the skillet to the oven.
Roast for 4-6 minutes, or until the internal temperature reaches your desired level of doneness (130°F for medium-rare, 140°F for medium).
4. Check Doneness:
Use a meat thermometer to check the internal temperature of the steaks.
For medium-rare, the temperature should be 130°F (54°C). For medium, aim for 140°F (60°C).
5. Rest the Steaks:
Remove the steaks from the heat and transfer them to a cutting board.
Cover loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
6. Serve:
Slice the ribeye against the grain for optimal tenderness.
Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips for Success
Room Temperature Steaks: Bringing the steaks to room temperature before cooking helps them cook more evenly.
High Heat: Cooking at high heat ensures a nice sear and caramelization on the outside while keeping the inside juicy.
Resting Time:
Don’t skip the resting time! It’s crucial for maintaining juiciness and flavor.
Conclusion:
A perfectly cooked ribeye steak is a culinary treat that can elevate any meal.
By following this recipe, you’ll achieve a steak with a deliciously seared crust and a tender, juicy interior. Whether you’re celebrating a special occasion or simply enjoying a steak night at home, this ribeye steak recipe will impress and satisfy.