Ribeye steak is a rich, delicious cut of meat. It has lots of fat marbling, which adds flavor and makes it ultra-tender. Unlike some cuts of beef that require marinating and low, slow cooking to become tender, ribeye steak is naturally tender and requires little manipulation. Follow these simple tips to cook the perfect ribeye every time!
Seasoning
A great steak starts with a great cut of meat, and ribeyes are no exception. Look for one with good marbling (little specks of white in the meat), and avoid large streaks or hunks of fat — they’ll burn before the interior cooks through.
It’s also important to season your steak correctly, whether cooking tender ribeye steaks or a different cut. A simple sprinkle of salt works well, but some home chefs prefer to use a rub or marinade before cooking, which adds extra flavor. The type of salt you also use matters; table salt could be better because it has tiny grains, which also can’t infuse the meat.
It would help if you also salted your steak early, allowing the salt to penetrate deep into the meat. Let it sit uncovered in the fridge for 1 to 3 days before cooking, adding a richer flavor. If you don’t have time to wait, salt it liberally before putting it on the pan or grill.
Before you start cooking:
- Preheat a heavy skillet or grill to medium-high heat.
- After using a paper towel to pat the steaks dry, salt and pepper them on both sides.
- When the pan is hot, add the butter and garlic and stir to combine.
- During the last few minutes of cooking, lower the heat to medium and drizzle the butter over the steaks.
Searing
When investing in a ribeye, it’s important to ensure the outside is seasoned well and has a nice crust. This is easiest to do by searing the steaks over high heat, either in a cast iron skillet or an oven-proof pan. Regardless of the method, be sure the pan or grill is very hot before placing the steaks in it – this will help caramelize the steak and give it a delicious crunch.
It’s also essential to remove any large hunks of fat (called the fat cap) from your ribeyes before you cook them. This will make them easier to eat and ensure you get an even steak without any chewy bits of fat. Your butcher will probably do this for you, but if they don’t, use a knife to cut away any larger streaks or hunks of fat on the steak before you start cooking it.
Before cooking, gently season your steaks with salt and pepper to achieve the greatest possible sear. To prevent the steaks from burning, prepare your compound butter and watch the pan carefully. When the steaks are cooked to the desired doneness, remove them from the pan and tent them with foil for 10 minutes before serving.
Cooking
Tender ribeye steaks have lots of white marbling, which are veins of fat throughout the meat. That fat melts during the cooking process, making the steak incredibly tender. Ribeye is expensive, so you’ll want to be extra careful not to ruin it by overcooking it. That’s why it’s important to use a high-quality steak, the right cooking method, and get a meat thermometer for the love of all holy!
To ensure your ribeye is cooked to your liking, start by prepping it with salt and pepper. It’s best to season your steak before you cook it so the salt doesn’t obstruct moisture and cause the meat to toughen. A bit of vegetable or canola oil before seasoning helps the spices stick. If you are using an oven or grill, it’s also a good idea to preheat those before adding your steak so that it can sear properly.
Finally, remember the resting period! Allowing your steak to sit for a few minutes before slicing will help the juices redistribute and make for a more tender piece of meat. Cover the meat loosely with foil while it rests so the juices don’t run over your plate!
Resting
When a steak is cooked, it’s important to let it rest before cutting it. This will help the steak retain its juices and ensure a tender steak with delicious flavor. Resting the meat also allows the temperature of the steak to equalize, which prevents the outer part of the steak from becoming overcooked while the interior remains undone.
The length of time that a steak should rest depends on the size and thickness of the steak, but generally speaking, it is recommended to allow the steak to rest for about half as long as it took to cook. This will result in a perfectly cooked, tender, and juicy steak, enabling the muscle fibers to relax and the meat fluids to disperse.
After seasoning the steak and patting it dry:
- Let the ribeye sit at room temperature for about an hour before cooking. This will give the salt time to work into the meat, making it even more flavorful.
- Heat a skillet or griddle until it’s hot but not smoking.
- Add oil and sear the steaks on both sides until they are a nice, golden brown color.
- After searing, remove the steaks from the pan and cover with foil for 10 minutes to rest.
- Serve with a dollop of compound butter, and enjoy!
