Ribeye Steak Recipe
A Brief History of Ribeye Steak:
The ribeye steak recipe, known for its rich flavor and tender texture, originates from the rib section of the cow. This cut has been celebrated for centuries, first gaining popularity in the United States in the 19th century. Ribeye steak is prized for its marbling, which ensures juiciness and a robust taste when cooked.
Ribeye Steak Recipe
Equipment
- Cast iron skillet or heavy frying pan
- Tongs
- Meat thermometer
- Cutting board
- Aluminum foil
Ingredients
- 2 ribeye steaks (1-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Take the ribeye steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking.Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and black pepper.
- Place the cast iron skillet on the stove over high heat. Let it heat up for about 5 minutes until it's smoking hot. A hot skillet is essential for achieving a good sear on the steaks.
- Add the olive oil to the hot skillet. Place the steaks in the skillet, making sure not to overcrowd the pan.Sear the steaks for 2-3 minutes on each side without moving them. This creates a nice crust.Reduce the heat to medium-high. Add the minced garlic, rosemary, thyme, and butter to the skillet. Spoon the melted butter over the steaks, basting them continuously for about 2 minutes.
- Once the steaks reach your desired doneness, remove them from the skillet and place them on a cutting board. Tent them with aluminum foil and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.
- Slice the steaks against the grain and serve immediately. Enjoy your perfectly cooked ribeye steak with your favorite sides.
Video
Similar Recipes:
– New York Strip Steak: Another classic cut known for its balance of tenderness and flavor.
– Filet Mignon: A leaner option, celebrated for its buttery texture.
– T-Bone Steak: Combines two cuts in one, offering both a strip and tenderloin.
– Porterhouse Steak: Similar to T-Bone but with a larger tenderloin section.
– Skirt Steak: A flavorful cut, great for marinating and grilling.
Frequently Asked Questions About Ribeye Steak Recipe:
1. What is the best way to season a ribeye steak?
Simply use salt and black pepper. The steak’s natural flavors shine best with minimal seasoning.
2. How can I tell when my steak is done without a thermometer?
You can use the finger test: gently press the steak and compare the firmness to different parts of your hand. For example, rare feels like the flesh at the base of your thumb.
3. Can I cook ribeye steak on a grill instead of a skillet?
Yes, grilling is a great option. Preheat the grill to high, and follow similar steps for cooking time and doneness.
4. What sides go well with ribeye steak?
Classic sides include mashed potatoes, steamed vegetables, or a fresh salad.
5. Can I use this recipe for other cuts of steak?
Absolutely. The technique works well for other cuts like strip steak or filet mignon.
6. Why do I need to let the steak rest?
Resting allows the juices to redistribute, ensuring a juicy and flavorful steak.
7. What’s the difference between ribeye and prime rib?
Ribeye is a steak cut from the rib roast (prime rib). Prime rib is usually roasted whole and then sliced.
Conclusion:
Cooking a ribeye steak to perfection is an art that anyone can master with the right technique. The key is to use high-quality meat, ensure a hot cooking surface, and let the steak rest before serving. This method guarantees a juicy, flavorful steak every time.
YouTube Video Credits:
Gordon Ramsay
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