The Ultimate Ribeye Steak
Introduction
Ribeye steak is the king of steaks—juicy, rich, and packed with flavor. Whether grilled to perfection or pan-seared in butter, this cut is a favorite among steak lovers. The secret to the perfect ribeye is a combination of high-quality meat, proper seasoning, and the right cooking technique. In this recipe, we’ll take you through everything you need to know to cook a mouthwatering ribeye steak with a perfect crust and a tender, buttery interior.
History of Ribeye Steak
The ribeye comes from the rib section of the cow, specifically from ribs six through twelve. It is known for its rich marbling, which melts into the meat when cooked, making it incredibly tender and flavorful. The cut has been a favorite in steakhouses worldwide, particularly in the U.S., where it is often served bone-in (tomahawk steak) or boneless.
Ingredients
For the Steak:
- 2 ribeye steaks (1.5 inches thick)
- 2 tbsp olive oil
- 1 tsp salt (preferably sea salt or kosher salt)
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
For Garlic Butter Basting:
- 3 tbsp unsalted butter
- 3 garlic cloves (smashed)
- 2 sprigs fresh rosemary or thyme
For Serving (Optional):
- Fresh parsley (chopped)
- Steak sauce or chimichurri
Instructions
Step 1: Preparing the Steak
- Remove the ribeye steaks from the fridge at least 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture. This helps create a better crust.
- Rub the steaks with olive oil, then season generously with salt, pepper, and garlic powder on both sides.
Step 2: Cooking the Steak (Pan-Seared Method)
- Heat a cast-iron skillet or heavy pan over high heat until very hot.
- Add the steaks to the pan and sear for 2–3 minutes per side until a golden-brown crust forms. Avoid moving them around too much.
- Reduce heat to medium, add butter, garlic cloves, and rosemary to the pan.
- Tilt the pan and spoon the melted butter over the steaks continuously for 1–2 minutes.
Step 3: Checking Doneness
- Rare (125°F/52°C): 3 minutes per side
- Medium-Rare (135°F/57°C): 4 minutes per side
- Medium (145°F/63°C): 5 minutes per side
- Medium-Well (150°F/66°C): 6 minutes per side
- Well Done (160°F/71°C+): 7+ minutes per side
Use a meat thermometer to check the internal temperature for accuracy.
Step 4: Resting and Serving
- Transfer the steaks to a plate and let them rest for 5–10 minutes. This allows the juices to redistribute, making the steak juicier.
- Garnish with chopped parsley and serve with mashed potatoes, roasted vegetables, or a fresh salad.
Alternative Cooking Methods
Grilled Ribeye Steak
- Preheat the grill to high heat (450°F/232°C).
- Grill steaks for 3–5 minutes per side, depending on desired doneness.
- Let rest before serving.
Reverse-Seared Ribeye (For Extra Tenderness)
- Cook the steak low and slow in an oven at 250°F (120°C) until it reaches 115°F (46°C) internal temp.
- Sear in a hot pan or grill for 1 minute per side.
Nutritional Information (Per 8 oz Serving)
- Calories: 600 kcal
- Protein: 50g
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 0g
- Iron: 25% DV
Health Benefits of Ribeye Steak
- Rich in Protein: Helps build muscle and repair tissues.
- High in Iron: Essential for oxygen transport in the blood.
- Good Fats: Contains omega-3 fatty acids, which support heart health.
- Packed with Zinc: Boosts immune function.
Who Loves Ribeye Steak?
Ribeye steak is a favorite among steak lovers, BBQ enthusiasts, and meat connoisseurs. It’s commonly enjoyed in fine-dining restaurants and backyard grills alike. The rich marbling makes it ideal for those who appreciate tender, juicy cuts of beef.
Conclusion
Ribeye steak is a classic that never disappoints. Whether you pan-sear, grill, or reverse-sear it, the key is to use high-quality meat and simple seasonings to let the natural flavors shine. Pair it with your favorite sides, and enjoy a steakhouse-quality meal right at home