Ah, the ribeye steak—a marvel of culinary delight. Picture this:
a sizzling piece of meat, marbled with just the right amount of fat, begging to be seared to perfection. It’s like the Beyoncé of steaks—iconic and irresistible.
Whether you’re a steak aficionado or just someone who loves a good dinner, this recipe promises an experience that goes beyond mere sustenance.
Steps
- Take the ribeye steaks out of the refrigerator and let them reach room temperature for about 45 minutes. This helps ensure even cooking.
- Just before cooking, coat the steaks with olive or vegetable oil, then generously season each side with your choice of steak seasoning or kosher salt and pepper.
- For Grilling: Preheat your grill to medium heat, around 375°F. Cook the steaks for 5-6 minutes per side for medium-rare, or 6-7 minutes per side for medium doneness.
- Remove the steaks from the grill, place a pat of butter on top of each, and loosely cover them with foil. Allow them to rest for 5-10 minutes before serving to enhance juiciness.
- For Oven Cooking: Preheat your oven to 400°F and heat a large cast-iron skillet over medium-high heat on the stovetop.
- Sear the steaks in the heated skillet for 2 minutes on each side to brown. Transfer the skillet to the oven and roast the steaks for 11-14 minutes, depending on your preferred doneness.
- Once done, remove the steaks from the oven and place them on a plate. Add a pat of butter to each steak and loosely cover with foil. Let them rest for 5-10 minutes before serving.
Ingredients
- 2 ribeye steaks, 1-inch thick
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon steak seasoning, or kosher salt and pepper to taste
- 2 tablespoons butter or herbed butter
Nutritional Values
Calories: 1388 | Carbohydrates: 2g | Protein: 92g | Fat: 114g | Saturated Fat: 46g | Cholesterol: 336mg | Sodium: 436mg | Potassium: 1212mg | Sugar: 2g | Vitamin A: 768IU | Calcium: 32mg | Iron: 8mg
FAQ
- How do I ensure my ribeye steak is juicy and tender every time?
- To achieve a juicy and tender ribeye steak, cook it to medium-rare using a meat thermometer to check the temperature. Remove the steak from heat a few degrees before your desired doneness, as it will continue to cook while resting.
- Can ribeye steaks be cooked in the oven instead of on a grill?
- Yes, ribeye steaks can be cooked in the oven. First, sear them in a hot, ovenproof pan for two minutes on each side, then finish cooking them in a preheated oven until they reach your desired doneness.
- What seasonings work best for ribeye steaks?
- Ribeye steaks are flavorful on their own and benefit from simple seasonings. Use your favorite steak spice, or try a combination of unsalted butter, black pepper, and seasoned salt for an amazing taste.
- Why is it important to let steaks rest before serving?
- Resting steaks for 5 to 10 minutes after cooking allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
- How can I prevent my steaks from overcooking?
- To prevent overcooking, use an instant-read thermometer to monitor the internal temperature. Remove the steaks from heat a few degrees before they reach your desired temperature, as they will continue to cook while resting.
Tips
- Allow the steaks to come to room temperature before cooking to ensure even cooking throughout.
- Use a bit of vegetable or canola oil before applying seasonings to help them stick better to the steak.
- Avoid pressing the steak while it cooks on the grill to keep the juices inside and maintain flavor.
- Let the steaks rest under a foil tent for 5 to 10 minutes after cooking to allow the juices to redistribute and keep the meat juicy.
Equipment
- Cast Iron Skillet – Essential for searing the steaks and can be used for both stovetop and oven cooking.
- Instant-Read Thermometer – Useful for checking the internal temperature of the steaks to ensure they are cooked to your desired doneness.
- Grill (if not using an oven) – If you prefer grilling and do not already own one.
- Meat Tongs – Handy for turning steaks without piercing the meat and losing juices.
