Ribeye steak

Ingredients for the Perfect Ribeye Steak

• Ribeye Steak: Select a well-marbled, fresh ribeye steak from your local butcher or grocery store. Choose a thickness of at least 1 inch for optimal results. Bone-in ribeyes tend to have a bit more flavor, but boneless ribeyes are easier to cook evenly.
• Salt: A good kosher salt is ideal for seasoning the steak, as it helps to enhance the natural flavors.
• Pepper: Freshly ground black pepper adds a nice touch of heat and flavor to the steak.
• Olive Oil or Butter: For pan-searing or finishing the steak, you’ll need a high-quality olive oil or butter. Butter is often preferred for its rich, savory flavor.
• Garlic: Fresh garlic cloves (or garlic powder) for added flavor, especially if you’re pan-searing the steak.
• Fresh Herbs: Rosemary and thyme are classic herbs that pair wonderfully with ribeye. They can be used for basting the steak during the cooking process.

How to Cook Ribeye Steak

Cooking the perfect ribeye steak depends on your preferred method and the desired level of doneness. Below, we’ll cover three popular methods: grilling, pan-searing, and broiling. Each method has its advantages, so choose the one that works best for you!

1. Grilling Ribeye Steak

Grilling gives ribeye steak a smoky, charred flavor that’s hard to beat. Here’s how to grill the perfect ribeye:

1. Preheat the Grill: Heat your grill to medium-high heat (about 450°F). If you’re using a charcoal grill, allow the coals to burn down to a steady heat before cooking.
2. Season the Steak: Pat the ribeye dry with paper towels. Generously season both sides with salt and pepper.
3. Grill the Steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare. For medium or well-done steaks, cook for an additional 2-3 minutes per side.
4. Rest the Steak: Once the steak reaches your desired level of doneness, remove it from the grill and let it rest for 5-10 minutes. This helps the juices redistribute throughout the steak, ensuring it stays juicy.

Grill Tip: Use a meat thermometer to check the internal temperature for precise doneness:

• Medium-rare: 130°F
• Medium: 140°F
• Well-done: 160°F

2. Pan-Searing Ribeye Steak

Pan-searing is a great way to get a beautifully caramelized crust on your ribeye while keeping the inside tender and juicy. Here’s how to do it:

1. Preheat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of oil and allow it to heat up until it shimmers.
2. Season the Steak: Season the steak generously with salt and pepper. You can also rub the steak with minced garlic or garlic powder for added flavor.
3. Sear the Steak: Place the ribeye in the hot pan and sear for 4-5 minutes per side, flipping once. For an extra layer of flavor, you can add a couple of tablespoons of butter and a few sprigs of fresh herbs like rosemary and thyme during the last minute of cooking. Tilt the pan to spoon the melted butter over the steak for basting.
4. Rest the Steak: Transfer the steak to a plate and let it rest for 5-10 minutes before slicing.

Pan-Searing Tip: If you want a more even cook, use a lid on the skillet for the last few minutes to help retain heat and cook the steak through more gently.

3. Broiling Ribeye Steak

Broiling is an excellent way to cook ribeye if you don’t have access to a grill. It’s fast, easy, and can give you that deliciously caramelized crust.

1. Preheat the Broiler: Set your oven’s broiler to high and preheat for 5 minutes. Place the rack about 6 inches from the heating element.
2. Season the Steak: Season the ribeye steak with salt, pepper, and any other desired seasonings.
3. Broil the Steak: Place the steak on a broiler pan or a rack in a baking sheet. Broil for about 4-5 minutes per side for medium-rare, or adjust for your preferred doneness.
4. Rest the Steak: Let the steak rest for a few minutes before serving.

Broiling Tip: Keep an eye on the steak while broiling, as it cooks quickly. For added flavor, you can baste the steak with butter halfway through cooking.