Why You’ll Love Ribeye
- Marbling Magic : The intramuscular fat melts during cooking, creating unmatched juiciness and flavor.
- Versatile Cooking Methods : Grill, pan-sear, broil, or sous vide—it’s hard to go wrong with this cut.
- Tender & Flavorful : The ribeye is known for its buttery texture and robust beefy taste.
- Perfect for Special Occasions : Elevate date nights, holidays, or backyard BBQs with this premium cut.
- Customizable : Season simply with salt and pepper or get creative with marinades and toppings.
Ingredients You’ll Need
- Ribeye Steak : 1–2 inches thick (bone-in or boneless, your choice).
- Salt : Kosher or sea salt works best.
- Pepper : Freshly ground black pepper.
- Oil : High smoke-point oil like avocado, canola, or grapeseed oil for searing.
- Optional Add-Ons :
- Garlic cloves
- Fresh rosemary or thyme
- Butter
- Red wine or balsamic glaze
Step-by-Step Instructions
Step 1: Prep the Steak
- Bring to Room Temperature : Remove the steak from the fridge 30–60 minutes before cooking to ensure even cooking.
- Pat Dry : Use paper towels to pat the steak dry—this helps achieve a good sear.
- Season Generously : Season both sides (and edges) of the steak liberally with salt and pepper. Let it rest for 10 minutes while you prepare your cooking setup.