Today we're cooking what I call the “steak-lover’s steak.” Much different from the melt-in-your-mouth feeling of filet, ribeye steak has a robust and juicy texture and an intense beef flavor, due to the fat marbling throughout the ribeye cut. Preparation methods are included for cooking the steaks either stovetop or on the grill.
SELECTING YOUR RIBEYE STEAK:
Before preparing the ribeye comes the very important task of selecting your grade of steak. There are three main options: select, choice, and prime. Select beef is the leanest out of the three grades, therefore usually the least tender and juicy, and can be found at most basic grocery stores. Choice is a grade above select (shown in photo on R). It has more fat marbling than select, and is found at some basic grocers, but you’re more likely to find it at more high-end grocers or butcher. Prime (shown in photo on L) contains the most abundant marbling of the three grades and is the most flavorful. It might require a special order from the butcher, but worth the splurge when it comes to ribeye. If you’re up for a challenge there is also Wagyu, a high-end Japanese beef with even more marbling than prime, only found in specialty stores or available to purchase online.
You'll want to select a steak that is at least 1 - 1 ½” thick. Thinner ribeye steaks cook too quickly, and can end up tough and overdone. They are best served medium-rare, but feel free to adjust to your liking.
INGREDIENTS:
Since selecting a quality steak is such a crucial part of the meal, preparing the ribeye is relatively simple. Salt, pepper, garlic, rosemary and butter are all you need. Honestly, is there any better (or easier) combination? It all comes together very quickly, so have your ingredients ready in advance.
Ribeye Steak (Choice or Prime) at least 1-1 ½” thick
4 Cloves Garlic, smashed
3 Tbsp Butter
Olive Oil
Salt & Pepper
PREPARATION:
STOVETOP SKILLET RIBEYE
My preferred method of preparing ribeye is stovetop in a heavy skillet such as a cast iron. Cast iron holds the heat while cooking, and helps to brown the meat and caramelize the fat.
Remove steak from the refrigerator and salt both sides. Let it come to room temperature for 30 minutes.
Preheat skillet on medium high.
Add olive oil to pan and then steak.
Sear, undisturbed, for 3-4 minutes.
Flip the steak and sear for an additional 3-4 minutes.
Reduce heat to medium low.
Add pepper to steak, then add butter, garlic and rosemary to the pan.
Using a spoon, baste the steak with the butter for a minute or two, then flip the steak and do the same.
Check steak temperature with an instant read thermometer, to ensure desired doneness. Temperature chart is listed below.
Remove the steak to a cutting board, tent with foil, and let rest for at least 5 minutes.
GRILL TOP RIBEYE
Ribeye on the grill requires extra attention, when compared to preparation in a skillet. The fat from the beef’s marbling drips onto the coals, creating flames that can char the steak if you’re not careful. That said, there’s nothing quite like the taste of natural smoke with steak.
Remove steak from the refrigerator and salt both sides. Let it come to room temperature for 30 minutes.
Preheat grill to 500° Fahrenheit.
Melt butter & garlic in the microwave.
Place steak on the grill for 2-3 minutes.
Keeping steak on the same side, turn steak 45 degrees counterclockwise to get crosshatch grill marks and grill for another 3 minutes.
Flip steak and turn heat down to 350. If you are not using gas or propane, move steak to a cooler spot of the grill.
Cook for remaining 3-5 minutes.
Check steak temperature with an instant read thermometer, to ensure desired doneness. Temperature chart is listed below.
Remove the steak to a cutting board, tent with foil, and let rest for at least 5 minutes.
Brush with melted garlic butter using rosemary sprig before serving.
TIPS:
Ribeye should be at least 1” thick.
Use an instant-read thermometer.
Oven mitts are essential.
Ribeye is also known by Delmonico, Cowboy Steak & Tomahawk Steak (Cowboy & Tomahawk steaks are on the bone & generally larger)
See chart below for temperatures.
Rare 125° Farenheit / 52° Celsius
Medium Rare 135° Fahrenheit / 57° Celsius
Medium 145° Fahrenheit / 63° Celsius
Medium Well 150° Fahrenheit / 66° Celsius
Well Done 160° Fahrenheit / 71° Celsius
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