The best Ribeye steak is a culinary delight, revered for its rich marbling, tenderness, and robust flavor. This premium cut is sourced from the rib section of the beef, known for its exceptional taste and texture. Here’s a detailed description of how to prepare the best Ribeye steak:
1. **Selecting the Steak:** Look for a well-marbled Ribeye with even fat distribution for maximum flavor and tenderness. Choose a steak that is at least one inch thick for optimal juiciness.
2. **Preparing the Steak:** Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
3. **Seasoning:** Season the Ribeye generously with kosher salt and freshly ground black pepper. For added flavor, you can also use a dry rub or marinade of your choice.
4. **Cooking Method:** The best way to cook a Ribeye steak is by using a combination of searing and oven finishing. Preheat a cast-iron skillet over high heat until it is smoking hot. Place the steak in the skillet and sear for 2-3 minutes on each side to develop a flavorful crust.
5. **Oven Finishing:** Transfer the skillet to a preheated 400°F (200°C) oven to finish cooking. Cook for an additional 4-6 minutes, or until the steak reaches your desired level of doneness. Use a meat thermometer to check the internal temperature – 130°F (54°C) for medium-rare, 135°F (57°C) for medium, and 145°F (63°C) for medium-well.
6. **Resting:** Remove the steak from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier steak.
7. **Serving:** Slice the Ribeye against the grain and serve it hot. You can serve it as is or with your favorite steak sauce or compound butter.
The best Ribeye steak is a true culinary indulgence, offering a perfect balance of flavor, tenderness, and juiciness. Enjoy it as the centerpiece of a special meal or whenever you crave a delicious steak experience.
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.