To begin, ensure that your steak is well-seasoned. This includes smearing garlic butter on it, which will help lock in all of the meat’s juices. Cook the steak without pressing it or turning it over, and let it rest for five to ten minutes before serving. Check your steak’s internal temperature using a meat thermometer after it has finished cooking. Using a meat thermometer, you can determine the appropriate degree of doneness.
Season your ribeye steak with salt and pepper to taste. Refrigerate it overnight after wrapping it in plastic wrap. Place it on the grill once it has been seasoned. Make sure to flip it now and again to get an outer sear. Cook your ribeye steak until it reaches 130 degrees Fahrenheit for medium-rare and 155 degrees Fahrenheit for medium-well. Allow it to rest for at least 10 minutes on a plate before serving.
To properly cook a steak, grease the grill pan with butter first. Then it would help if you cooked it on the barbecue. Cover the steak with aluminum foil after being placed on the grill. The steak will sear on the surface and cook slowly on the other side if you grill it on the surface. For rare, the steak should be at least 130 degrees F, and for medium-rare, it should be 130 degrees F. Cooking time for medium-rare steaks should be around 10 minutes.
Heat a large skillet over medium-high heat next. Add the meat and cook for about 2 minutes on each side. Toss it into the pan with tongs. Cook the steak for another two to three minutes after the second sear or until it reaches the desired degree of doneness. The temperature of a medium-rare steak should be around 130 degrees F or less, with red juice droplets rising to the surface.
How to Make Ribeye Steak?
The most significant thing to look for is white marbling, which is fat veins running through the meat. Fat=flavor! The white veins of fat will melt into the meat as the steak cooks, making it incredibly soft and juicy.
Ribeye is not cheap. If you’re going to spend this much money on a cut of steak, you don’t want to waste it. It’s not complicated; follow the directions and purchase a meat thermometer, for God’s sake!
A cast-iron pan on the grill is the most significant way to cook a ribeye steak. (This is also how hamburgers are made.) It’ll change your life.) Remember how flavor fat is? If you grill on a rack, some of that beautiful flavor melts into the grill and is lost forever.
With a pan, you get to keep everything. When you cook meat this hot and fast, it will smoke profusely, but if you do it outside, your smoke alarm will not go off!
Begin by salting your steak heavily around 24 hours ahead of time. (You may also accomplish it in as little as 4 hours.) Per the side of the steak, use around one teaspoon of kosher salt. The salt draws moisture out of the steak at first, but it subsequently absorbs it all back, carrying the salt and distributing flavor throughout the meat.
Please place it in your refrigerator, uncovered. I understand how strange this feels. However, this allows the salt to do its magic and dry off the steak, resulting in a great sear on the grill.
- 1 pound well-marbled ribeye steak
- kosher salt, two tablespoons
- 1-2 tablespoons canola or vegetable oil
For the Butter Sauce
- 3–4 teaspoons melted salted butter
- a quarter teaspoon of garlic powder
- black pepper, 1/2 teaspoon
- One teaspoon thyme, fresh or 1/2 teaspoon dried
- One teaspoon rosemary, fresh or 1/2 teaspoon rosemary, dried
- Two garlic cloves (smashed and chopped into strips)
- 2-3 fresh thyme sprigs
- 2-3 fresh rosemary sprigs
- as needed, extra salt
- Choose your ribeye steak: You can use bone-in or boneless ribeye steak for this recipe. The most critical factor is to get a high-quality (read: pricey) steak. My pound cost $15.) The beef should be labeled USDA Prime or Choice if you’re in a hurry. Select should not be purchased because it is not suitable for this cooking procedure. The steak should be beautifully marbled, so lots of swirly white fat veins should run through it. Fat=flavor. Let the games begin.
- Prepare the ribeye steak as follows: Prepare your steak by rubbing it with a tonne of kosher salt for at least 4 hours or up to 48 hours before serving. I used two tablespoons of kosher salt per pound of meat (one teaspoon per side, and make sure to get the edges too). This appears to be such a task! But something extraordinary happens while it stands for so long: the salt sucks the moisture out of the flesh, then absorbs it back into it, tenderizing and flavoring the entire steak, not just the outside. Place the salted steak on a platter and leave it out of the fridge. Yes, exposed. This allows the steak to dry up, resulting in a fantastic sear when cooked (NOTE: If you’re using table salt (the kind you’d find on the table at any restaurant), use 1 1/2 teaspoons.)
- Thirty minutes before starting to cook: Remove the salted steak from the refrigerator and place it on the counter for at least 30 minutes. Cooking a cold steak will result in it being overdone on the sides and underdone in the middle. Drizzle 1-2 teaspoons canola or vegetable (or any high heat) oil over the steak before cooking and massage it. Don’t be embarrassed.
- Prepare the garlic butter sauce as follows: 3-4 tablespoons butter, melted in a small bowl in the microwave (The more butter you use, the more sauce you’ll have to drizzle.) 1 teaspoon chopped rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, one teaspoon thyme leaves (If you don’t have fresh thyme or rosemary, use 1/2 teaspoon of dried thyme and rosemary.) Smash two garlic cloves with the side of a chef’s knife. Peel the garlic cloves and slice them into strips. Toss the garlic into the melted butter. Combine everything and set it aside. If you’re using fresh thyme or rosemary, prepare the sprigs ahead of time and place them nearby.
How can a Ribeye Steak be made More Tender?
Ribeye tastes best when cooked just to the point of juiciness, which is between rare and medium. Grilling and other high-heat cooking methods are commonly used to achieve this. Grilling: A two-zone fire with one medium-hot zone and one medium-low zone is best for a ribeye. Another way to tenderize rib-eye steaks is to roast them at 130C / 270F.
Low and slow cooking breaks down more inflexible connective tissues, making the steak extra soft. The beef cut must be in direct contact with extremely high heat to generate a brilliant, tenderized steak. To make the steak tender, season it with salt and pepper. Sea or kosher salt, coarse ground black pepper, butter, and parsley can all be used to season it.
How long should Ribeye Steak be Cooked?
Standing over the steaks with tongs, sear and turn them every 30 seconds to 1 minute for a good brown crust. Each steak should take 4 minutes total for rare, 5-6 minutes overall for medium, and 8-10 minutes total for well done. Cook 2 minutes for each side for rare, 3-4 minutes for each side for medium-rare, and 4-6 minutes for each side for medium (for a steak 22mm thick). Simmer for 2-4 minutes on each side until well done, then reduce the heat to low and cook for another 4-6 minutes.
Preheat the grill to medium heat (around 375 degrees Fahrenheit). Prepare the steaks as directed above and grill for 5-6 minutes per side for medium-rare or 6-7 minutes for medium. Remove from the grill and serve with a pat of butter and a foil tent. Before serving, let the steaks rest for 5-10 minutes.
Is it Necessary to Marinade Ribeye Steak?
Due to their increased fat marbling, rib-eye steaks are highly flavorful cuts of beef. They have so much flavor that they don’t even require a marinade to be delicious. So what happens is that the surface of the meat becomes too tender mealy, but the inside is largely unaffected. It’s easier to make a tough cut of beef tender by simply slicing it thin, either before or after grilling. While marinating your steak isn’t required, it does improve the flavor of most cuts of meat.
The marinade gives the meat a lot of flavors, and the prolonged marinating time helps the flavors truly enter the meat. Tenderize ribeye steaks to keep them moist and easy to chew. Not all steaks are made equal. A blade steak will be pretty chewy and require a lot of assistance to be toothsome, but a rib steak or tenderloin is already as tender as beef gets.
Is it Possible to Cook Steak in a Frying Pan?
In a frying pan, you may quickly cook your steak. For optimal results, use a steak cut at least 1 inch (2.5 cm) thick and grill it for 3-6 minutes on both sides. Baste your steak with butter and seasonings for an added taste before serving it with mashed potatoes, broccoli, and a side salad. Heat oil in a medium skillet over medium-high heat. Season both sides of the steak with salt and pepper. Add the steak when the oil is just ready to smoke.
Cook for 7 minutes before flipping and adding butter. Heat a small amount of oil (enough to cover the pan’s surface) until it’s hot and practically smoking. Brown the steaks on one side quickly, then reduce the heat to medium and cook for the time needed, depending on how you like your steak (see above).
Season the steak generously with salt and pepper, and cook it to medium-rare. Place the steak in the pan once it has been seasoned. After that, heat a big cast-iron skillet over high or medium-low heat. Place the steak on top of the butter mixture and baste it. Use a probe thermometer to check the temperature once the steak has reached your desired degree. The steak is done when it is medium-rare.