So you get yourself a perfect, marbled piece of expensive ribeye. Now the worry begins… How do I not mess it up!? Not to worry, this post is loaded with helpful tips and techniques!
Today, I used grass-fed beef. It’s different from corn-fed beef in texture and taste and is often described as meatier and gamier. I personally love that taste, but if you are not into it, any regular beautifully marbled piece of ribeye will work!
Here are some tips!
- Dry the outside of your steak with a paper towel. Browning and crisping of the meat happens after the water has evaporated; so without drying the surface – you may end up steaming your meat instead of getting that beautiful crust!
- Season with kosher salt and refrigerate for 1-24 hours uncovered on wire racks. This optional step will boost the moisture and flavour of your steak.
- Ensure your skillet is very very hot before adding the steak (heat it for at least 3-4 minutes until shimmering.)
- Do not overcrowd the pan! Do it in batches if you must, but overcrowding the pan will again result in steaming and prevent the browning and crust formation.
- Cook your steak on one side completely undisturbed for the first 3 mintues or so, to ensure that flavourful desirable golden crust is formed.
- Bake in the oven at low temperature!!! I’m doing 250°. This prevents the meat overcooking too quickly and formation of gray undesirable layer of meat on the outside of the steak.
- Use instant read digital thermometer and do not walk away from your steak. Depending on how large or small your steak is, it will take only minutes (see the recipe for more details and guidelines.) Research and decide on what temperature you would like to enjoy your steak at, and take them out a couple of degrees before it reaches that temperature (residual heat will still cook the steak.)
- Allow the steak to rest for a few minutes before slicing!
That’s it! Understanding these guidelines will result in a perfect ribeye every time! Hope you guys make this soon!
Let’s get cooking!
This step here is optional but will help add extra moisture and flavour to the steak:
Dry the surface of the steak with a paper towel, generously salt each steak with kosher salt, place on wire racks and refrigerate uncovered for 1-24 hours.
If you don't have time to do this, dry each steak with paper towels and salt right before proceeding to the next step.
Preheat the oven to 250°.
Heat a large heavy bottom skillet (ideally cast iron) over medium high heat for at least 3-4 minutes until very hot and shimmering. Add oil to the skillet. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Gently sear the sides of the steak also. Be sure not to overcrowd the pan, cook in batches if necessary.
Slide the butter under each steak until melted, then flip, baste the steak with melted butter so it's glistening and move the whole skillet into the oven.
Do not walk away. It won't take long. For my smaller steaks it was just under 3 minutes. Medium 1-1.5" steak may take around 5-6 minutes. But even for a large 2" tall ribeye- it should not take more than 12 minutes or so. Measure the temperature of the steak with an instant read thermometer to reach your desired doneness (I personally prefer to take my ribeye steaks out at 140° knowing that temperature will still go up a few degrees.) But follow your preference as well as pay attention to Government suggested guidelines.
Remove the steaks from the oven, transfer to a cutting board, tent loosely with aluminum foil and rest for 5-7 minutes. Then slice and enjoy!
Ingredients
Directions
This step here is optional but will help add extra moisture and flavour to the steak:
Dry the surface of the steak with a paper towel, generously salt each steak with kosher salt, place on wire racks and refrigerate uncovered for 1-24 hours.
If you don't have time to do this, dry each steak with paper towels and salt right before proceeding to the next step.
Preheat the oven to 250°.
Heat a large heavy bottom skillet (ideally cast iron) over medium high heat for at least 3-4 minutes until very hot and shimmering. Add oil to the skillet. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Gently sear the sides of the steak also. Be sure not to overcrowd the pan, cook in batches if necessary.
Slide the butter under each steak until melted, then flip, baste the steak with melted butter so it's glistening and move the whole skillet into the oven.
Do not walk away. It won't take long. For my smaller steaks it was just under 3 minutes. Medium 1-1.5" steak may take around 5-6 minutes. But even for a large 2" tall ribeye- it should not take more than 12 minutes or so. Measure the temperature of the steak with an instant read thermometer to reach your desired doneness (I personally prefer to take my ribeye steaks out at 140° knowing that temperature will still go up a few degrees.) But follow your preference as well as pay attention to Government suggested guidelines.
Remove the steaks from the oven, transfer to a cutting board, tent loosely with aluminum foil and rest for 5-7 minutes. Then slice and enjoy!
Wow, this looks great! Now I’m hungry.
Thanks so much. It’s so yummy. Give it a try! 🙂
Thank you food400 for all your recipes. I love your website and your recipes. I find them really easy to use and delicious. My daughter and I enjoys them very much. Keep posting them. You’re one of my go to Sources.
Eric
Oh Eric you are so kind. Thanks so much. Lots more to come xoxo 🙂
Looks amazing! I feel like a steak all of a sudden!
Thanks Steve. Come over anytime, we’ll make them for ya xoxo
Just noticed my name comes up as iwgwm… hmm sorry i’ll have to look into it! Ellen
This looks fantastic. I never knew why I was instructed to “dry” the meat prior and usually skipped that step. Now I won’t skip it. Thanks!!
Ohh thx so much Stesha!!! Yep this makes such a huge difference. I even remember a line and a clip from Julia and Julia where she talks about how Joy of Cooking cookbook missed this step. Otherwise the meat just steams in its moisture preventing the crust/Maillard reaction from taking place and all those yummy flavours. I even do it for stews. Time consuming but pays off. Thx so much xoxo, Ellen