If you are new to cooking steak, don't be intimidated. It's rather easy to grill up a steak. So, what makes this "my BEST ribeye steak recipe"? The answer is easy, it is the same ingredient that makes just about everything better - BUTTER!
This blog post was updated June 2022.
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What is the best method to cook ribeye steak
The two most popular methods of cooking the perfect ribeye steak are grilling or cast iron.
I can't tell you which one is superior because I don't cook cast iron. We have awful ventilation in our kitchen so I always head outside to the grill to cook up a steak.
If you've got great ventilation then go right ahead and cook that steak up in a cast iron pan but we're here for MY best ribeye recipe not yours. So let's move on, shall we?
If you would rather try ribeye on a griddle, you could try this Blackstone Steak recipe.
How to choose a ribeye steak
A good ribeye should have marbling throughout. You always want to make sure the steak is at least one inch thick. I prefer about an inch and a half but you can skimp and go about an inch if need be.
Does steak need to be room temperature before cooking
Yes! At least, it should be. Allowing the steak to sit out at room temperature will help with even cooking.
Steaks that are cooked straight from the fridge tend to be tough as the muscle fibers tense up.
Grilling The Perfect Steak
Start off preheating the grill. I preheat to medium-high.
While the gas grill is heating up I rub the steaks with a little oil and simply season with salt and pepper.
Once you place the steaks on the grill, leave it alone. Don't move it around, don't poke it, don't flip it, just leave it the hell alone for about 5 to 6 minutes for a medium to medium-rare steak.
Tip: The only instance you'd need to move your steak before the 5 to 6 minutes is if there is a big flare up of flames and you are nervous about too much charring.
Flip the steak(s) with tongs, not a fork, with tongs.
Once the steak is done cooking, remove it from the heat and allow it to rest. You might be wondering why do we rest steak. The reason is it allows the juices inside the steak to redistribute.
If you cut straight in, you'll lose all that "juice" and a dry steak isn't what we're after.
After you are more comfortable with grilling steak, you'll be able to tell if it's to the doneness you prefer just by touching it. However, until that happens, don't cut into it, just get a cheap, reliable instant-read thermometer.
Below is the one I use.
How To Finish The Steak
While the steak is resting add butter to the top of it.
The thing that takes MY ribeye steak over the top is my Lemon Basil Compound Butter.
If you aren't one for making a compound butter, despite how easy it is, just use regular butter.
What to serve with steak
I like to serve a green vegetable and a starch with my steak. Here are a few of my favorites:
Twice Baked Sweet Potatoes
Twice Baked Potatoes
Garlic Green Beans
Instant Pot Corn On The Cob
How long should I have my steak sit at room temperature before cooking?
20 to 30 minutes is ideal in my experience.
How long should I let my steak rest?
Five minutes is the minimum rest time. I typically rest it closer to 7 to 10 minutes.
Printable Recipe Card
My Best Ribeye Steak Recipe
Christine
Everyone has their own way they like steak. This is the way I make my best ribeye steak. Simple salt and pepper and the secret ingredient for finishing it off like a pro.
5 from 2 votes
Print Recipe
Prep Time 1 hourhr
Cook Time 15 minutesmins
Total Time 1 hourhr15 minutesmins
Course dinner
Cuisine American
Servings 2steaks
Calories 489kcal
Ingredients
1Boneless Rib Eye Steak1.5 - 2 inches thick
1teaspoonOlive Oil
Kosher saltpersonal preference, to taste
Freshly Cracked Black Pepperpersonal preference, to taste
Lemon Basil Compound ButterRecipe Here
Instructions
Remove steak(s) from refrigerator and allow to come to room temperature for 20 to 40 minutes.
Preheat gas grill to medium/high heat.
Rub olive oil on meat and season liberally with salt and pepper. Flip over and do the same with the other side.
Place steak(s) on grill. You should expect some flames from the oil/fat but if there is too much, you can move steak around a bit; otherwise leave it in place. Cook about 6 minutes, flip over with tongs and cook another 6 minutes. This should get you a medium/rare center. If you want it cooked more leave on a few more minutes and check temperature with an instant read thermometer.
Using tongs, remove steak from grill and set on a plate or cutting board. Top steak(s) with a pat of compound butter.
Allow steak to rest 5-10 minutes prior to serving/cutting.
Notes
Nutritional information is estimated for approximately one pound of steak.
Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done.
Aging: Many fine restaurants age their beef to enhance flavor and tenderness. Aging involves letting the meat sit in controlled conditions for several days or weeks [2]. This process intensifies the natural flavors and breaks down the connective tissues, resulting in a more tender steak.
Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.
Sear the steak: Place the steak in the pan and sear it for 2-3 minutes on each side, until a crust has formed. Finish cooking the steak: Reduce the heat to medium-high and continue cooking the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness.
Ribeye seasoning can be as simple as salt and pepper. However, some steak enthusiasts prefer some extra or unique flavors by adding tarragon, garlic powder, or even a little chili powder. In short, there are no rules when it comes to seasoning a ribeye steak or another type of steak.
Cooked over high heat, a thick ribeye steak (1.5 to 2 inches thick) will cook in approximately 10 minutes, about 5 minutes on each side. A thin ribeye steak (1.5 inches or less) will cook in approximately 6 minutes, about 3 minutes on each side.
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.
How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.
As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. This is usually accomplished with high-heat cooking methods such as grilling. Grilling: A ribeye is easiest to grill with a two-zone fire, with one medium-hot zone and one medium-low zone.
The oil has a higher smoke point which means it won't burn when you crank the heat up high. The butter, however, gives it great flavor. Using both slightly decreases the smoke factor while providing a nice sizzle for the fat on the outside of the steak to crisp up.
However, should steaks be marinated? Not always. Marinades can add flavor to steak and tenderize it, but not all steaks need it. If you're using a cut that's full of flavor and tenderness, like boneless ribeye, you might want to skip the marinade.
Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes the meat more tender. So when you're carving a steak for serving, take note of which way the muscle fibers are running and cut across them.
Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.
Rather than oiling the pan, brush the steak with oil to prevent it sticking. Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out.
Because a hot oven would continue to darken the outside of the steak, potentially too much. And also, slower cooking (think low-and-slow) is going to make the steak much juicier. Gentler cooking is going to be best here so that even our well-done steak is moist and tender.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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