Did somebody say ribeye steak?!
Now that’s what I’m talking about!! It’s that man’s meal.. but hey.. who doesn’t enjoy a nicely cooked ribeye steak every now and then.. treat yourself!!
This actually applies not only to ribeye steak, but any form of steak whether it be filet mignon, strip, sirloin, t-bone, porterhouse, tomahawk, skirt, flank, hanger, rump, denver cut, the list goes on and on (my mouth is literally watering right now!). Learning how to cook a quality piece of meat will elevate your cooking skills and prepare you for great dishes to come!
Check out my LIVE (recorded) Rib Eye Steak video:
Here’s what you need to make Rib Eye Steak:
- A quality pan (I particularly prefer a Le Creuset Enameled Cast Iron skillet)
- Ribeye steak (or any type)
- Olive oil
- Salt and pepper
It’s All About the Pan
Having a quality pan will either make or break your steak.. why does this matter so much you might ask? The type of material will determine in heat retention.. meaning that you want the heat in your pan to sustain at the most consistency of heat all throughout your steak to ensure an even cook through the entire meat.
It’s All About the Meat
This literally speaks for itself. The quality of your meat will determine.. duh.. the quality of your steak! I usually prefering going to Whole Foods to get a bone in ribeye steak. My wife and I go back and forth on whether we’re getting the most dollar out of our meat with the bone in. For me, I prefer to have the bone in to get all those fats, marrow, and whatever else will allow me to revert back to my barbaric ways!
Let it Sit and then Season
Next, if you’ve stored the meat in your fridge for quite some time, you’ll want to pull that bad boy out and just simply let it sit for about 15-20 minutes. Getting it close to room temperature will ensure that you’ll get an even cook all throughout. Now’s a great time to grab some seasoning particularly salt and pepper. Steak is one of those meats that don’t require a lot of seasoning because of all the natural fats and juices that speak for themselves!
Get Your Pan Ready at the Right Temperature
This is crucial to ensure that your steak cooks properly! Take your Le Creuset Enameled Cast Iron skillet and turn your oven heat to high. Wait for the pan to start smoking and bring down the heat to a medium-high. The smoke will then start to simmer down and that’s how you know you’re ready to cook your ribeye!
Gently apply a little bit of olive oil. You don’t need too much because the steak’s natural fats and juices will immediately start taking over. Lay down the ribeye away from you to avoid having the oil splatter (one time I burnt my belly with bacon oil, but we’ll save that story for another time). Don’t touch the steak (from Gordon Ramsey) and let it rest for 2-3 minutes before making your first flip.
After Your First Flip Let’s Add Some Extra Flavor
Now that you’ve done your first flip, this is the best time to start to add some butter, crushed garlic cloves, thyme and rosemary. Once this combination starts cooking you’ll instantly start to see your steak elevating to the next level with that buttery / garlicy / herbal marriage! You’ll want to give it at least one or two more flips and then use a touch technique to determine the steak’s doneness to your liking.
Check out This Touch Test Video to Determine Your Steak’s Doneness
If you like your steaks well done, get out of my life!! Medium rare is the usual overall consensus when it comes to preference. But to each his / her own.. I don’t judge!!
Don’t Forget About Your Garlic!
You might have noticed that your beautiful garlic cloves have started to brown.. don’t forget about them! Be sure to take them out before they get too crispy and burnt. I like to take my garlic off just as they start to get a good shade of brown. Your herbs might start to dry out so you can take those out before they start to turn black.
Enjoy Your Perfectly Cooked Ribeye Steak!
Once you’ve determined the right touch to get your steak’s doneness to your liking, let the steak rest on a cutting board for at least 5-10 minutes. This period is CRUCIAL to allow the locked in flavors and warmth to continue cooking the steak evenly inside out. For me, the sign of a perfect ribeye steak is a nice char on the outside but has a nice even pink on the inside. I love pairing my steak with either asparagus, broccolini, mashed potatos.. and even a nice glass of red wine (cabernet of course)!
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