Ribeye steak



Cooking Methods

1. Pan-Seared Ribeye

  1. Heat the Pan : Preheat a heavy skillet (cast iron works best) over medium-high heat until smoking hot. Add a tablespoon of oil.
  2. Sear the Steak : Place the steak in the pan and let it sear undisturbed for 3–4 minutes per side for medium-rare (adjust time based on thickness).
  3. Add Aromatics : In the last minute of cooking, add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steak for extra flavor.
  4. Rest : Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.

2. Grilled Ribeye

  1. Preheat the Grill : Heat your grill to high (450–500°F/230–260°C).
  2. Sear Over Direct Heat : Place the steak on the grill and sear for 3–4 minutes per side.
  3. Move to Indirect Heat : If the steak is thick, move it to a cooler part of the grill to finish cooking to your desired doneness.
  4. Rest & Serve : Let the steak rest before slicing.

3. Reverse Sear Ribeye

  1. Low-Temp Cook : Preheat your oven to 275°F (135°C). Place the steak on a wire rack over a baking sheet and roast until the internal temperature reaches 10–15°F below your target doneness (e.g., 115°F for medium-rare).
  2. Sear on the Stovetop : Heat oil in a skillet and sear the steak for 1–2 minutes per side until crusty and caramelized.
  3. Rest & Slice : Let the steak rest before serving.

4. Sous Vide Ribeye

  1. Prep the Bag : Season the steak and seal it in a vacuum bag or ziplock bag (use the water displacement method if needed).
  2. Cook Sous Vide : Submerge the bag in a water bath set to 129°F (54°C) for medium-rare for 1–4 hours.
  3. Sear : Pat the steak dry and sear in a hot skillet or on a grill for 1–2 minutes per side.
  4. Rest & Serve : Slice and enjoy!

Doneness Guide

Use a meat thermometer to check the internal temperature for your preferred doneness:

  • 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+)

Tips for Success

  • Choose Quality Meat : Opt for USDA Prime or Choice grade ribeye for the best marbling and flavor.
  • Don’t Skip Resting : Resting allows juices to redistribute, ensuring a juicy bite.
  • Use a Thermometer : Avoid guessing—invest in a reliable instant-read meat thermometer.
  • Experiment with Add-Ons : Top with compound butter, chimichurri, or blue cheese for extra flair.

Serving Suggestions

  • Romantic Touch : Serve with roasted garlic mashed potatoes, grilled asparagus, and a red wine reduction.
  • Brunch Staple : Pair with eggs Benedict or breakfast potatoes for a hearty brunch.
  • Party Platter : Slice thinly and serve as steak bites with dipping sauces like chimichurri or horseradish cream.

Final Thoughts

A perfectly cooked Ribeye Steak is a celebration of flavor, texture, and technique. Whether you’re grilling outdoors, searing indoors, or experimenting with sous vide, this cut delivers unparalleled satisfaction. With its rich marbling, tender bite, and bold taste, the ribeye is a steak lover’s dream come true.

Your turn! What’s your favorite way to cook a ribeye? Share your tips, tricks, or favorite side dishes below. 🥩


 

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