Name: Rib Eye Steak
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 200 grams Ribeye steak ((about 1 inches thick)); 1/2 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Butter; 2 tbsp Cooking oil

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Today, we are making Rib-eye steak. Few dishes can match the taste and satisfaction of enjoying a medium-rare ribeye steak. When cooked perfectly, the ribeye’s rich marbling makes it the gold standard among steak enthusiasts worldwide. The medium-rare level of doneness enhances the meat’s incredible flavors.

The rib-eye steak is a tender cut of meat taken from the cow’s rib section. Because the upper rib cage moves little, the rib-eye steak is juicy and packed with flavor. Many butchers refer to the marbling in rib-eye steak as nature’s own butter. Medium-rare ribeye steak is known for being extra juicy. It features bold, rich beef flavors and a tender, buttery texture. The interior of the steak remains pink, while the exterior develops a caramelized crust.

Ingredients

Rib-eye steak, Salt & Pepper, cooking oil, and butter.

Rib-eye steak is a flavourful cut of beef considered the culinary world’s premier choice. It has a juicy texture with ribbons of fat that melt during cooking. The fat adds depth and unparalleled flavour to the beef. Rib-eye steak comes from the rib section of the cow. To ensure the best flavour, bring the steak to room temperature. Season the rib-eye steak with salt and pepper. Freshly ground black pepper adds a subtle kick and complexity to the steak. Using minimal ingredients allows the meat to take centre stage. Combining the cooking oil and butter adds flavour to the steak and creates the perfect sear. Fresh herbs like thyme, rosemary, and garlic cloves ensure the rib-eye steak tastes delicious.

Instructions

Preheat a pan over high heat with olive oil and butter. Set the timer to two minutes and twenty-five seconds. Sprinkle salt and pepper. When the butter starts to sizzle, add the steak. Start the timer after the time has completed. Flip the steak over, start the timer again, and set it to two minutes and twenty-five seconds. Remove from the pan and set aside.

After this period, remove the steak from the pan and let it rest on a plate for five minutes. Slice the steak and enjoy it with your favourite side or salad. Letting the ribeye steak rest allows the juices to redistribute and settle within the steak. Cutting the steak immediately will create a flood of juices. Cutting the steak too quickly will result in a dry, less juicy steak. Aim to rest the steak for ten minutes. Cover the steak with foil or a microwave-safe lid to retain heat.

What to Serve with Rib-eye steak?

A perfect ribeye steak starts with selecting the right cut of meat, using proper techniques, and applying suitable seasoning. It’s important to choose high-quality beef with good marbling. If the steak has been frozen, remove it from the freezer and let it sit for 30-45 minutes before grilling. Seasoning is optional, but great options include onion powder, garlic powder, or your favorite steak rub. Preheating a pan to a high temperature will help create a nice sear on the steak. Using a meat thermometer can help you determine the internal temperature for optimal doneness.

How to Store Rib-eye steak?

Store in an airtight container for 3 to 4 days. Reheat on the stove-top or in the microwave. You can freeze the steak for up to 3 months.

Expert tips

Basting the ribeye steak with butter adds a great deal of flavor, and only a minimal amount of salt, black pepper, rosemary, and thyme is needed for seasoning. It’s best to let the natural flavors of the ribeye shine through; this cut is quite juicy and does not require excessive spices or seasoning. After cooking, it is essential to let the steak rest before slicing. This allows the juices to redistribute throughout the meat. Slicing against the grain will ensure that the steak remains juicy and tender.

Rib Eye Steak

Print Pin Rate

Course: Main

Cuisine: Western

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 383kcal

Author: thetastejournal.com

Ingredients

Instructions

Prepare the Rib-eye steak: Take it out of the refrigerator at least 30-60 minutes before cooking to bring it to room temperature. This step ensures more even cooking. Pat the steak dry with paper towels. Season both sides generously with salt and black pepper. Allow the seasoning to adhere to the meat for a few minutes.
Preheat the pan over high heat: Add a drizzle of cooking oil and butter, let it get hot but not smoking.
Cook the steak: Place the rib-eye steak in a very hot pan. Sear each side for 2 minutes and 25 seconds. Thereafter, flip the rib-eye steak over and repeat the process. Remove the rib-eye steak from the pan. Let it rest for 10 minutes. Cover the rib-eye steak with a foil or a microwave lid to insulate the temperature.