The ribeye is one of the tastiest cuts of meat you can cook. It’s relatively simple to prepare and can be enjoyed by almost anyone, even if they’re not a steak expert.
Resting
A properly cooked ribeye is buttery, succulent, and incredibly flavorful. It looks incredible on your dinner plate and will impress even the most discerning guests. While a steak of this caliber is not cheap, it is worth the price for the delicious meal that you can enjoy with your loved ones.
When choosing tender ribeye steaks, look for one with plenty of white marbling, which are veins of fat throughout the meat. The more specks of white there are, the better, as this will produce a much more tender and juicy steak. Look for a small amount of fat on the outside as well, which will add to the overall texture and taste of the steak.
Liberally season the ribeye with salt and black pepper, covering all sides. Cover with plastic wrap and chill for 12 hours or overnight. This allows the salt to pull juices from the steak, creating a brine that will help it retain moisture during cooking.
When it comes time to cook the steak, preheat your outdoor grill to high heat. Prepare a large skillet, and once the pan is hot, add your steaks to sear on all sides for 1-3 minutes or until you have a nice brown crust. After searing, reduce the heat to medium and continue to grill until the internal temperature reaches your desired doneness (see the chart below for an in-depth guide to cooking times). Top with the garlic butter compound butter and serve with any side dishes.
Marbling
If you’re a steak lover, the sight of well-marbled beef is enough to make your mouth water. Marbling is the soft intramuscular fat in lean meat that appears as white flecks and affects juiciness, tenderness, and flavor. It also helps keep a steak moist during cooking so that its natural juices don’t evaporate in the pan.
Marbling is so crucial that it’s a critical factor in determining how a steak tastes and is used to distinguish quality grades of beef worldwide. Trained human graders visually inspect the degree and distribution of marbled fat in beef, with higher levels earning a better quality rating, such as USDA Prime, Choice, or Select.
The ribeye is cut from the rib primal, which extends from ribs six to twelve on the beef carcass, and it’s known for its tenderness and intense marbling. The ribeye is derived from the longissimus dorsi muscle, and its richly marbled fat contributes to its exceptional flavor.
The fatty streaks in the ribeye are healthy. They can benefit your health because they contain healthy monounsaturated fats that can lower cholesterol and reduce the risk of heart disease. When properly cooked, the marbled fat baste the meat as it melts and infuses it with a rich, buttery taste and texture. However, overcooking the ribeye will cause the fatty streaks to burn and become dry.
Cooking
Ribeye is a cut that does not require much prepping but must be cooked properly to retain its flavor. A good rule of thumb is to cook a ribeye until it reaches 145 degrees F for rare, 160 degrees F for medium, and 170 degrees F for well done. A meat thermometer is essential for precise cooking, so investing in one before grilling is a good idea.
When choosing your steak, look for a piece with plenty of white marbling (veins of fat) because it will melt as it cooks and renders, creating a tender, juicy, flavourful steak. The fat will also create a beautiful crust when seared on the grill.
If the ribeye has a layer of fat on top called the fat cap, be sure to render it before cooking, or you will end up with a chewy, inedible piece of fat. This can be accomplished by grilling the steak with its cap up for several minutes, rubbing it with salt, and placing it in the refrigerator uncovered overnight.
Be sure to let the steak rest after it’s been sliced, as this allows the juices to redistribute and can help prevent the steak from becoming dry and tough. Resting is especially important for leaner steaks like t-bone or New York strip, as they tend to become dry and overcooked when sliced immediately after being cooked.
Seasoning
Ribeye steak is famous for its generous marbling, which adds a buttery texture to the meat and infuses it with flavor. Those fat streaks melt and bast the steak during cooking, creating a mouthwatering experience with each bite.
Aside from a good cut of meat, it’s essential to season the steak properly. Start with a salt and pepper rub before grilling for a rich, savory profile. Freshly ground black pepper complements the steak’s richness with a gentle heat, while coarse salt helps create a crisp crust outside the steak that’s perfect for searing. A bit of oil, like vegetable or canola, also helps the seasonings stick.
For a steakhouse-worthy meal, pair your steak with some stellar side dishes. Try grilled vegetables, like zucchini, bell peppers, mushrooms, and onions, for a healthy option that pairs well with steak. Grilled asparagus is another classic accompaniment, adding crunch and a sweet flavor. Or, use cubed leftover steak to make Instant Pot Beef Stroganoff or stove-top Steak Stroganoff for a hearty comfort food dinner that’s easy to prepare at home. Be sure to preheat your oven, pan, or grill so it’s hot before you season the steak. It’s also a good idea to let the steak come up to room temperature before you begin, ensuring it cooks evenly. Finally, before seasoning, pat the meat dry with paper towels to remove any moisture hindering the crisping process.
