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🔪 Step 1: Choose a High-Quality Ribeye
Start with the best steak you can afford:
- Look for marbling: More fat means more flavor and tenderness.
- Thickness: Aim for at least 1 to 1.5 inches thick. Thinner steaks cook too fast and can dry out.
- Bone-in or boneless: Both are delicious, but bone-in ribeyes often retain more moisture and flavor.
🧂 Step 2: Season It Right
Keep it simple — ribeye doesn’t need much to shine.
Basic seasoning:
- Kosher salt
- Freshly ground black pepper
👉 Optional: Add a dash of garlic powder, paprika, or a sprinkle of rosemary for extra aroma.
🌡️ Step 3: Let It Come to Room Temperature
Before cooking, let your steak rest at room temperature for 30–60 minutes. This helps it cook more evenly, preventing a raw center and overdone edges.
🔥 Step 4: Choose Your Cooking Method
Here are the two most popular methods for getting a tender ribeye steak:
🍳 1. Pan-Searing (Stovetop)
Perfect for a quick, caramelized crust.
You’ll need:
- Cast iron skillet or heavy-bottomed pan
- High smoke point oil (e.g., canola, avocado, or grapeseed)
- Butter, garlic, and fresh herbs (optional for basting)
How to:
- Heat your pan over high heat until it’s smoking hot.
- Add oil, then place the steak in the pan (away from you).
- Sear for 2–3 minutes per side for medium-rare (time varies with thickness).
- In the last minute, add butter, crushed garlic, and thyme or rosemary. Spoon the melted butter over the steak (basting).
- Let rest 5–10 minutes before slicing.
🔥 2. Reverse Sear (Oven + Pan)
Best for thicker cuts and extra tenderness.
How to:
- Preheat oven to 250°F (120°C).
- Place seasoned ribeye on a wire rack over a baking sheet.
- Cook in oven until internal temp reaches 10–15°F below your target (e.g., 115°F for medium-rare).
- Remove and let rest while heating a cast iron pan.
- Sear on high heat for 1–2 minutes per side to create a golden crust.
- Rest before serving.
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