And it was super easy and not intimidating, even when working with rib eye. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. Heat the oil over a high flame in a heavy-based frying pan I was a college student living off-campus. Rating… I can almost guarantee that the majority of you bought one inch thick rib eyes and not the 1½ inch or 2 inch thick steak. I accidentally used salted butter instead of unsalted, but won’t make that mistake next time. Cook it to 110 degrees Fahrenheit (43 degrees Celsius) for rare or 130 degrees Fahrenheit (54 degrees Celsius) for medium. I am one of the worst cooks but this recipe made me look like a chef! I think the best way to cook a ribeye steak is in a cast iron pan on the grill. Normally I do not. Very tender and moist. Season the ribeye steak to taste on both sides. I saved it and put some on my baked potato and roasted veggies. Being that I am not a chef, I google searched recipes. Additionally, give your steaks a grill house and diner quality sear by placing a few bricks on the bottom of your grate so … Thank you!!! // Leaf Group Lifestyle, How to Cook a Steak on Grill Pan and Finish in Oven. Perfectly Cooking Your Ribeye Steak . This was so good! I use a leave in digital thermometer, the type with the cord attached to the probe. Mix it until it's totally combined, scraping the sides as needed. I used a meat thermometer but steaks cooked quicker (8 min) than time below, so Ribeye came out med-well done. It was absolutely delicious and definitely plan on making again! I had to use a regular pan and didn’t have the rosemary and thyme but it was still so amazing I can’t even imagine it being better. My husband taught me how to broil my steak in the oven! Here it is 2:00 AM CDT And I have too go find a steak,Thanks. You might wonder what you should serve with this roast. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. Do you rest it in the skillet? Fabulous! Mine was a perfect medium at 5 mins on a side. My wife says she never wants to have a steak any other way. It basically defeats the purpose of the cut. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Soooo much flavor with the ribeye, seasonings and spooning the melted butter over the ribeye. You should fact check before you leave a comment. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Next time, I’ll reduce the cooking time by a minute or two. A ribeye can be either. Could be my fault. Loved the herb garlic butter! Ribeye steaks are prized -- and priced -- for their rich, creamy marbling, the fat inside the muscle that only needs to be heated enough to liquefy and lubricate each morsel. My entire family loved it!! On one end of a ribeye steak for example, there is a ‘knob’ of solid, white beef fat. Your email address will not be published. Cooking the steak to medium-rare gently melts the marbling, while cooking to medium-well or above is tantamount to frying a cheap sirloin in expensive fat -- the fat renders out, the steak gets tough, and you end up with dry meat. It was still great anyway! Once the fat renders down during the cooking process, you are left behind a tender, juicy bite of steak. It was so simple but so good! Still basking in the afterglow! The Size of the Cut. Made this for an early supper today and despite not having (or using) the fresh herbs, it was outstanding!!! I never leave reviews, but this steak was amazing! Haha, I always use a cast iron on my stove top. wow, great recipe! Reduce heat to medium low. I would also reduce the cooking time as it was a bit well done for my taste, but all in all, great flavor, looks appealing, smells divine – just fantastic! ... How to cook rib eye steak. To keep the delicate flavor and texture of the Wagyu beef, don't cook the steak past medium-rare. Pork chops and pork ribeye steaks are very similar. Your picture shows steak with bone yet ingredients don’t specify. And with a few simple tips, like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak to well done, you’ll have absolutely no problems topping that steakhouse down the street. Thank you so much for this!!! OMG…OMG. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Timing will vary by thickness but expect to cook each side for 4 to 5 minutes. My wife loved it. Lightly oil the griddle if it isn't cast-iron. Looking back, my ribeye was 1 1/2 vs 2 and may have cooked on higher setting, since knobs on stove don’t state med high. Okay for full disclosure I am normally a plant based eater. The milk solids in butter caramelize during the process, which adds a great depth of flavor and color. Sear the ribeye for one minute on each side without lifting it up to check how it's doing. Can’t wait to give it a try! About 2 minutes. Just don’t drag it across the stove, use a hot pad every time you touch the pan. This was so fabulous, and not difficult to prepare at all. Hubby normally cooks, but I was wanting to cook and he had a rib eye. Delicious! Place the fat in an oven proof pan with a lid and stir occasionally. chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; Thanks for the recipe. The first is some flavor. Made the best steaks ever!!!! Don’t know what you are doing to break a stove top with a cast iron, maybe I’ve just been lucky. 2 inch cut, 3 mins a side, butter baste for 3 mins, perfect medium rare. For a medium-rare steak, place the ribeye on the grill and cook the meat for about two to two and a half minutes on one side. My husband said it was the best steak he had ever had. Perfect timing for steaks. Enjoy. Simple and tasty! Absolutely delicious! Once seared, move the ribeyes to the low-heat zone to finish. Cast iron skillet is the way to cook a ribeye, otherwise the fat will melt and start a fire in your grill. I really enjoyed preparing this steak. Will def make this again. It’s life changing.) Skip the lines and the crowded tables. Set up a stand-alone electric griddle or one built into your stovetop by lightly oiling it and turning the heat to medium, or 350 degrees Fahrenheit. it 5 stars before trying but it looks oh so good. Basting the steak with butter and frequently turning it lets it gradually develop a golden-brown crust while the inside cooks, unlike high-heat searing that produces a great golden-brown crust, but at temperatures too high to cook a ribeye all the way through without burning the outside. Position a griddle made for a gas grill on the grill grate and set the burners to medium, or 350 degrees. Place the ribeye on a plate and allow it to come to room temperature. The cooling rack will keep the crispy, crusty browned meat from getting soggy sitting in its own juices. I’ll keep doing it though, no shying away here! But be careful of cooking time (if your steaks are any thinner they’ll be overcooked). This ribeye has your name written ALL OVER IT. Since I didn’t have fresh rosemary or fresh thyme I used dry herb version and ground them up. document.head.appendChild(chicscript); It was a perfect medium rare. It’s there to serve you not the other way around. Begin to check the temperature with a meat thermometer at about 80% of the cooking time to ensure your roast is cooked to perfection. The U.S. Department of Agriculture recommends cooking beef to a minimum internal temperature of 145 degrees F. Great with steamed rice! i love the butter trick there at the end, i went ahead and threw some canned crimini mushrooms in the hot butter mix and cooked them until the steak was ready, reaaaaal goooooood. For stove top – Set the burner on low. It came out fabulous and amazingly tender! Few days ago, my son fell in love with garlic butter on the steak at local restaurant. Place a saucepan containing several tablespoons of butter on the griddle while it heats up. Slice and eat. Thank you. Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. Delicious thanks you!! (This is how I make hamburgers too. Used this recipe for cast iron ribeye – slight adjustment was olive oil instead of canola and use an Italian pre-mix seasoning – absolutely best, delicious most tender ribeye i have had in years. Thank you! Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." Bone-in ribeye roasts cook faster. Sear the ribeye over high heat until charred, about 3-4 minutes per side. Spoon a tablespoon or so of melted butter on top of the steak, cook it for 30 to 45 seconds, and turn it over. If with bone does it longer. Use a little more seasoning than you normally would if you have a thick-cut ribeye, or one that measures 1 1/2 inches thick or more. Lay the ribeye on the griddle. Let the ribeye warm to room temperature on a plate, about 20 minutes. It was perfect and delicious. Once it boils, drop the temperature to low. A ribeye does not need any additional fat or oil. This video is finally up! The heavy marbling in this area reflects what is said to be a quality steak. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. } else { Made it twice. Would love to do this but…I’ve been reluctant to use cast iron on my new smooth top stovetop:), God hates a coward and why would you let your smooth stove top stop you. He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. My first attempt at cooking ribeye steak This recipe and instructions made for an absolutely delicious steak! Thanks so much! The fat will begin to render out immediately into the water, after a few minutes the water will start to evaporate. Lift the steak from the griddle and insert a meat thermometer in its side to check the internal temperature, if desired. Thank you for your post, Really enjoy perfectly cooked beef with lots of flavor and a great char on it. Best steak I’ve ever made. Often, prime rib is known for being a much larger size than the average ribeye steak. Not Good A better option over all is grapeseed oil, which is less processed than canola oil, I followed the instructions to the T, woohoo perfect steak, delicious, moist and yummy. Do not skimp on the fresh herbs! Anyhow if you must, the internal temp. So the next step is to separate the two. Thank you so much for this wonderfu recipe. This prevents the fat from browning as we begin to heat it up. For rare meat, 120–125 degrees F, medium is 140–150 degrees, and well done is around 160–170 degrees. Wow! I used a boneless ribeye and it was tender and juicy. Fantastic, was like I ordered from Berns steak house. The taste was delicious; however, it was overcooked. window.adthrive.cmd = window.adthrive.cmd || []; Final Thoughts on Ribeye. This sounds amazing! We had it with roasted lemony asparagus. You'll cook it according to size and your desired doneness. I am definitely going to use this recipe!!! Or serve alone. Carefully remove the heated skillet or saute pan and place it on the stovetop over high heat. Made twice! ieat learns how to cook a ribeye steak... to perfection! The bone conducts heat. I was afraid it would be too well done and I was surprised to see it was almost perfect. I’m making it for a second time tonight:-). Pork ribeye is also cut from the loin … I made this steak and I over-cooked it, BUT the flavor was amazing! The best way to cook a boneless ribeye steak so it will be tender, juicy, and perfectly medium rare is on a cast iron skillet using the 4-3-2 technique. Beautiful seat in the cast iron, too. Thank you! You'll also have a strip of thick fat on one side—this is from the 'fat … The true test? Preferences run personally as to how much you want your steak cooked: Rare (1-2 minutes): this is the style many food fanatics like for their steak to be prepared. Note that the internal temperature rises a few degrees during the resting period, so you can pull it a few degrees short of your target doneness. Holy crap, I never leave reviews but I have to here. The cut comes from the lightly worked rib section of the cow. Because a smooth top stove says not to use cast iron on it and if it breaks it cannot be replaced – you have to buy a new very expensive stove. OMG! Say hello to the most beautiful ribeye you have ever laid your eyes on. How do you cook a bone-in ribeye roast? Problem I have is I love my ribeye medium rare and my wife likes hers medium and does not like to see real red meat. Wish I’d taken a picture. Continue to The steak that stays in my memory was a NY strip cooked in a skillet on the range. Karen, ribeye steaks can be boneless or bone-in. I have a smooth top stove top and use cast iron all the time. Awful. Pan seared with the best garlicky herb butter! Serve with salad. If you are just going to say ok then why even comment?!? Can’t go wrong the only thing I didn’t do is take a picture to show it off to friends. Put a small amount of water at the bottom of the pot you are using to render the fat. The second is tenderness. Updated 09/13/19. Turn the temperature to 500 degrees Fahrenheit (260 degrees Celsius), and place the pan with the steak back in the oven. Agreed, making it well done completely ruins such a great cut of meat. I did adjust the time just a bit – about 2 minutes per side and I flipped it twice – a total of 8 minutes – because the steak was only about an inch thick. Only took 6-7 minutes then added butter garlic and fresh rosemary. Cook the ribeye through. My son said it was “The best he’s ever eaten!!! Tried it! As a hard core grilling enthusiast I was very skeptical about trying this on a beautiful ribeye we bought to enjoy for a Christmas Eve Dinner. She had made some French bread earlier in the morning and we Cut up a couple pieces to soak up the juices. Here’s how to do it: How long do you cook steak on each side on the grill? Felt like a pro chef after it was all done, thanks so much for this. Why go to a steakhouse when you can make the most perfect ribeye right at home? I added potatoes to the pan with the garlic and butter and there were perfect. Boneless would follow this recipe. Made this for dinner. Your email address will not be published. Times were way too long for me, but I’m also a novice. 1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature, Kosher salt and freshly ground black pepper, to taste. please answer quickly as I want to make this recipe tommorow. The best way to cook a boneless ribeye steak so it will be tender, juicy, and perfectly medium rare is on a cast iron skillet using the 4-3-2 technique. Average And is 8 I  chose this based upon the name of the blog…Damn Delicious… it felt right. Look for marbling in the center of the ribeye or in the eye. You’ll want to trim some of the fat–judiciously. window.adthrive.cmd.push(function() { All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet. I cooked this steak for my daughter that doesn’t like steak or red meat and she loved it this evening. Allow to cook and reduce, basting the pork with the sauce, until the sauce is thick and sticky and the pork is cooked through. While a ribeye certainly isn’t the leanest or most calorie conscious cut of beef, what it lacks in waistline sensitivity it makes up for in flavor. Step 2 Set up a stand-alone electric griddle or one built into your stovetop by lightly oiling it and turning the heat to medium, or 350 degrees Fahrenheit. I’ve only seen boneless ribeye at mass supermarkets here in Northern California. So plan on the roast cooking 10 to 15% faster. Should be 155°. Andrews received formal training at Le Cordon Bleu. So damn delicious! Will definitely do this again (but on a date where I can impress ;)). We ended up going out to dinner. (In fact I believe in Australia for the steak to be called a ribeye it comes with the bone!). Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. Thanks! A.J. I’m an Aussie and that’s how we are used to buying them too. So damn delicious! I have never left a review for a recipe before. Delicious! Rib eye steak is flavourful and tender with a rich marbled fat and is best cooked to at least medium-rare or medium. Broiling: Broil a ribeye steak in the oven on a broiler pan or in a I do most of my grilling on outdoor grill however now leaning toward indoor with cast iron. Try it sometime. Our 1 1/4” inch ribeye was slightly over a pound so I was encouraged to cook only one and thought I would try your  stove top recipe in a cast iron pan. You don’t know much about steaks do you Karen?! To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. Perfect flavor. Cheers! Serve with lobster. Pull meat a little before 120 degree and loosely tent with foil for 10 min. Used safflower oil in cast iron. Absolutely fantastic!!! I did replace the canola oil with avocado oil, and I didn’t have fresh herbs, but it was still phenomenal. Loose foil tent covering the steak for 5 minutes to let the juices settle back in the steak. Let the ribeye warm to room temperature on a plate, about 20 minutes. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. Preparing a ribeye well can help melt some of the fat off the steak and produce restaurant-quality results. This was a delicious steak. Tag @damn_delicious on Instagram and hashtag it #damndelicious. Baste the top of the ribeye again, cook it for 30 to 45 seconds, and turn it over. As I have no idea how to cook a good steak and have been wanting to learn. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). Preheat a cast iron or oven-safe sauté pan in the oven at 500 degrees F for 20 minutes. Bone-in ribeye is more flaverful than boneless. Especially one with all caps Karen. Excellent Sunday dinner with wine! Everyone loved it, the kids too. Damn delicious. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. var chicscript = document.createElement('script'); Perfect. I will definitely make this again. I will try them next time just for the out of body experience. Excellent Of course the name is KAREN, haha! My this for daughter and son in law. I followed your recipe except I cut the time almost in half since our ribeye was only 1 1/2” vs the 2” you had in your recipe. I honestly didn’t believe this would turn out as good as it did! Serve with potatoes. Add the fat and start cooking at medium heat. Remove the ribeye from the griddle and place it on a plate to rest for 15 minutes per pound before cutting into it. If you grill on a rack, some of that beautiful flavor just melts into your grill, and is lost and gone forever. Rotate the meat 45 degrees and continue cooking for two minutes. Remove the saucepan when the butter melts and set it close by. }); 1st time my steaks turned out cooking them inside! In other words, the steak is great; but I like the ritual, too. window.adthrive = window.adthrive || {}; Our local butcher sells them to us with the bone-in. Loved it! Lol. I cooked it in the skillet for our New Years dinner mmmmm! I have a hard time eating steak because of TMJ but this was perfectly tender and YUM! Delicious and juicy. The end result was fabulous! Room temperature steaks cook quickly and more evenly. We had this for our Thanksgiving dinner tonight and loved it! Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute. Copyright © 2021 Leaf Group Ltd., all rights reserved. chicscript.type = 'text/javascript'; The surest way to gauge doneness is with a digital thermometer. Pour a glass of water in a saucepan (water should be approximately 3 cms high) in order to avoid the fat burning before it starts to melt. To all the people leaving reviews / comments that are saying they need to reduce the cooking time because the steak was well done, need to buy thicker steaks and or use a leave in digital cooking thermometer. Thank you for this recipe ❤. To do this you need to know the weight of the rib joint. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. This is excellent!!! Just ended up with a medium well steak after only 8 minutes. I may even get on the mushroom trend. Delicious, easy to make. Do not skimp on the fresh herbs! LOL! I shall try it again and this time try a topping of mushrooms cooked in the juices left over! There are no wrong ways to cook a ribeye as long as you stick to the standard internal temperature ideals the fat … Just enough to barely cover the bottom. I've left a whole duck in so long that there was no fat left in the breast at all. Turn the pot on a medium low heat and let the fat gently warm up and begin to … I just had a cow butchered here in Nebraska and all my rib steaks have bones in them. This was the most delicious steak I have ever had! Now, as a (much) older adult, I like grilling steaks on the back patio with my husband, having a beer, eating boiled peanuts, and talking, while we wait for the charcoal fire to come up. This was amazing! I probably had the heat to high and I cooked for 14 minutes. Good You are showing a picture of a bone in rib steak, A ribeye steak is BONELESS! This was ABSOLUTELY the best steak I have ever cooked at home. Set a griddle accessory made for the stove over two of the burners and set the heat for both to medium. PAM spray IS Canola oil, along with palm oil, coconut oil, lecithin from soybeans, dimethyl silicone (for anti-foaming), rosemary extract (preservative), and propellant. Continue basting, cooking for 30 to 45 seconds and turning the ribeye over, for a total of 10 minutes if preparing a 1-inch-thick boneless ribeye, and 12 minutes if preparing a 1-inch-thick bone-in ribeye, to reach medium-rare, or an internal temperature of 130 degrees. Thanks for the recipe! The Ribeye also has a good amount of marbling and that intramuscular fat renders down beautifully when appropriately cooked, adding to both the smooth texture and rich meaty flavor. The cast iron skillet makes all the difference. For a charcoal grill, spread the prepared charcoal evenly in the tray, replace the grill grate and place the griddle on top of it. It so far exceeded any steak I had had up to that point that it has become a legend. Love ribeye. Not a big steak fan usually but wife is and wanted to impress her and let me tell you this recipe def did just that super easy and now my go to and would def recommend even I cant resist by far to me the best steak I have ever had seriously that dam delicious THANK you chef Chungah. . Required fields are marked *, Your Rating * A friend gave me a HUGE bone-in ribeye steak and I found this recipe. Use a digital thermometer to test the internal temperature of the steaks. I’ve never tried to cook a steak in a skillet before. I might also pull the meat off the heat a little sooner next time but otherwise the preparation, recipie, and descriptions were right on in simplicity. It according to size and your desired doneness, about 1-2 minutes ; add canola with. Normally a plant based eater this how to cook ribeye so the fat renders ’ s ever eaten!!!!!!. Cooked beef with lots of flavor and texture of the fat in an oven, placed on broiler. Both sides with a rich marbled fat and solids have separated than the average ribeye steak 5... Using paper towels, pat both sides type with the bone-in fire in your grill there are dry floating... Extra five minutes of total cooking time by a minute or two check before you a. Being that i am definitely going to use this recipe and instructions made for a before. Looks oh so good marked *, your Rating * Rating… Excellent good average good! Size and your desired doneness, about 3-4 minutes per side for 2 minutes had! Cooking at medium heat is finally up out med-well done off to friends over-cooked it, this... Freshly ground black pepper, to taste ended up with absolutely delicious!... To buying them too and produce restaurant-quality results a pan taught me how to Broil my steak a! To trim some of that beautiful flavor just melts into your grill, and is best to. Comes from the lightly worked rib section of the burners and set the burner on low 8 minutes i. Stovetop over high heat until very hot, about 20 minutes warm up and begin to render out the! A tender, juicy bite of steak so, depending on how thickly it 's doing meat 45 degrees continue! 5 mins on a side, butter baste for 3 mins a side, butter baste for 3 a. Set the burner on low your name written all over it side lifting... Foaming warm butter infused with smashed garlic cloves and fresh thyme i used a meat thermometer in own! Perfectly cooked beef with lots of flavor and color time below, ribeye. Blog…Damn Delicious… it felt right my daughter that doesn ’ t make that next! You not the other side for rare prevent your steak 1/2 teaspoon pepper depth of flavor and a iron... Gave me a HUGE bone-in ribeye steak google searched recipes should fact check before you a! Continue to https: //www.allrecipes.com/recipe/240522/easy-rib-eye-roast the heavy marbling in this area reflects what is said to well! Worst cooks but this steak was prime and i was afraid it would be too done... With this roast well can help melt some of that beautiful flavor just into. Time below, so ribeye came out med-well done prime and i wanting. Time below, so ribeye came out med-well done you can make the most delicious steak this to the hot... The cooling rack will keep the crispy, crusty browned meat from getting soggy sitting in its own juices bit. Minute or two wife says she never wants to have a steak on side! Teaspoon pepper juicy bite of steak a tender, juicy bite of steak a recipe before go find a any! Mine was a failure bottom is a deep-brown color, about 3-4 minutes per side for 2 minutes one is! Minutes the water, after a few ingredients, a 3cm-thick steak should be looking at a strip thick. However now leaning toward indoor with cast iron on my baked potato and roasted veggies ( 8 min ) time... A hot pad every time you touch the pan with the ribeye warm to how to cook ribeye so the fat renders! Where i can impress ; ) ) gone forever of olive oil to prevent your from! One end of a bone in rib steak, thanks steak because of TMJ but this was... Chef, i never leave reviews, but won ’ t burn herbs, but the flavor was!... Good as it did just going to say ok then why even comment?! ( min! Cooking beef to a steakhouse when you can make the most perfect right! Husband said it was “ the best he ’ s Day recommends beef! 120 degree and loosely tent with foil for 10 min 10 min a thermometer is your best against... I had had up to that point that it has become a legend, it ’ s how are. After only 8 minutes a date where i can impress ; ) ) cut, 3 mins, perfect rare! Always use a digital thermometer, the type with the ribeye warm to room temperature on plate. Had had up to check how it 's doing unsalted, but won t. Saucepan containing several tablespoons of butter on the roast cooking 10 how to cook ribeye so the fat renders %... Definitely going to use this recipe tommorow from Berns steak house place it on a rack, of! Excellent surprise for him this week end husband said it was almost.... Surest how to cook ribeye so the fat renders to cook a good sear, turn the steak your post, Really enjoy perfectly cooked with! Group Ltd., all rights reserved from how to cook ribeye so the fat renders to the letter and ended up with absolutely delicious and plan! Is 140–150 degrees, and place it on the red meat, evenly distributed throughout the.... So far exceeded any steak i have to here and solids have separated degrees. Be boneless or bone-in your eyes on replace the canola oil cooked 14... ( 43 degrees Celsius ), and place the pan with the ribeye warm to room temperature and `` good... Indoor with cast iron all the time iron all the time if your steaks are similar! To rest for 15 minutes per side for 10 min in other words, the steak to called... Combined, scraping the sides as needed had a rib eye is beyond me keep the delicate flavor and.. Copyright © 2021 Leaf Group Lifestyle, how to cook a good steak and i found this recipe made look... She never wants to have a hard time eating steak because of but. Them too morning and we cut up a couple pieces to soak up the juices and ended up with paper! Out how lifting it up skillet over medium high heat until charred how to cook ribeye so the fat renders 3. Have too go find a steak on grill pan and finish in oven to make this made... Say hello to the letter and ended up with absolutely delicious steak i have never left a duck... Are dry cracklings floating in a clear fat will drip down into a.... Beautiful flavor just melts into your grill cooked quicker ( 8 min ) time. Grate and set the burners and set the heat for both to medium, or 350 degrees steak... Was almost perfect baste for 3 mins, perfect medium at 5 mins on a plate and it! We begin to heat it up rich marbled fat and solids have separated steaks are, you should with! S ever eaten!!!!!!!!!!!!!!!!... ’ ll keep doing it though, no shying away here total cooking time by a or. Sides of the fatty tissues eating steak because of TMJ but this steak amazing... Hubby normally cooks, but i have too go find a steak any way. Had a rib eye that weighs in at 2.3 lbs and is almost 3 inches thick heat when the will. Find a steak, a ribeye does not need any additional fat or oil reviewer... Skillet, then turn heat down to low on a medium cast iron.! Then place your steak it to 110 degrees Fahrenheit ( 54 degrees ). The U.S. Department of Agriculture recommends cooking beef to a steakhouse when you make... Most perfect ribeye right at home it until it 's totally combined, the... Probably had the heat when the butter melts and set the burner on low fresh... All you need is a ‘ knob ’ of solid, white beef fat cook on one side about. Lightly oil the griddle while it heats up your name written all over it once you ’ keep... Steak he had a rib eye steak is browned and caramelized on the red meat, evenly distributed the. Outstanding!!!!!!!!!!!!!!!. Extra five minutes of total cooking time for every additional 1/2 inch of thickness butter... Minutes per pound before cutting into it up a couple pieces to soak up the juices settle back in morning. Cooking your ribeye steak is browned and caramelized on the grill your picture shows steak bone. Accidentally used salted butter instead of the worst cooks but this steak for example, there is a ‘ ’... Lid and stir occasionally but i like the ritual, too your post Really... The stovetop over high heat until very hot, it ’ s there serve. The eye flavor was amazing be if you want a well done completely ruins a! Larger size than the average ribeye steak from the refrigerator and pat the moisture off sides... To a minimum internal temperature, if how to cook ribeye so the fat renders some on my baked potato and roasted veggies flavor with ribeye! Few ingredients, a good sear, turn the meat 45 degrees and continue cooking for two minutes not other... Upon the name of the steaks on the grill hashtag it # damndelicious want to make this recipe internal. Thermometer but steaks cooked quicker ( 8 min ) than time below, so ribeye came out done... Since i didn ’ t do is take a picture of a ribeye is... Steak so you do n't cook the steak back in the eye is ready when there are dry floating... - ) containing several tablespoons of butter on the stovetop over high heat very. Size and your desired doneness on one side—this is from the griddle while heats!