A ribeye steak is renowned for its rich marbling and tender texture, making it a favorite choice for steak enthusiasts. This cut, taken from the rib section of the cow, offers a juicy and flavorful experience due to its high fat content. When cooked correctly, the ribeye develops a beautifully seared crust while maintaining a succulent and buttery interior. Whether you prefer it grilled, pan-seared, or broiled, a well-prepared ribeye steak promises a satisfying and indulgent meal.
Ribeye steak Recipe
Ingredients:
1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
Kosher salt and freshly ground black pepper to taste
1 tablespoon canola oil
3 tablespoons of unsalted butter
3 garlic cloves, crushed
3 sprigs fresh thyme
2 sprigs of fresh rosemary
Directions :
Using paper towels, pat the sides of the steak dry; Generously season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
warmth a medium cast-iron frying pan on medium-high heat To very hot, about 2-3 min ; Adding canola oil.
Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.
Reduce the heat to medium-low. Pushing steak to 1 side of pan; Add the butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the pan toward the butter and cooking it until the butter is frothy, about 30 seconds to 1 minute.
Working with caution, pour the butter over the steak for 1-2 minutes, turning it over once, until the internal temperature reaches 120 degrees Fahrenheit for medium rare, or until the desired softness. Permit it rest 16 min prior cutting.
Serve totally .
Variations:
- Grilled Ribeye: Season with salt, pepper, and garlic powder. Grill over high heat for a smoky flavor and charred crust.
- Pan-Seared Ribeye: Season the steak and sear in a hot skillet with butter and herbs like thyme or rosemary for a rich, caramelized exterior.
- Oven-Baked Ribeye: Sear the steak on the stovetop, then finish cooking it in the oven for an evenly cooked, tender result.
- Marinated Ribeye: Marinate the steak in a mixture of soy sauce, garlic, ginger, and a touch of honey to add extra flavor and tenderness.
- Stuffed Ribeye: Fill the steak with ingredients like cheese, spinach, or mushrooms before grilling or baking for an enhanced taste experience.
Tips:
- Rest the Steak: Let the steak rest for at least 5-10 minutes after cooking to allow the juices to redistribute.
- Use a Meat Thermometer: To ensure precise cooking, use a thermometer to achieve your desired doneness.
- Season Generously: Don’t be afraid to season the steak well with salt and pepper before cooking to enhance its natural flavors.
- Preheat Your Cooking Surface: Ensure your grill or skillet is very hot before adding the steak to achieve a perfect sear.
- Avoid Overcooking: Ribeye is best enjoyed medium-rare to medium. Cooking it too long can lead to a less tender, drier steak.
These variations and tips will help you prepare a ribeye steak that’s flavorful, juicy, and perfectly cooked.
Storing Raw Ribeye Steak:
- Refrigeration: Store raw ribeye steak in the refrigerator at 34°F to 40°F (1°C to 4°C). Keep it in its original packaging or wrap it tightly in plastic wrap or aluminum foil to prevent exposure to air.
- Freezing: For longer storage, freeze the ribeye steak. Wrap it securely in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 6-12 months. Label the package with the date for reference.
Storing Cooked Ribeye Steak:
- Refrigeration: Allow the steak to cool to room temperature before refrigerating. Store it in an airtight container or wrap it tightly with plastic wrap. It should be eaten within 3-4 days.
- Freezing: For longer storage, wrap the cooked steak in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Reheat it gently to avoid drying it out.