With our comprehensive guide, which combines culinary science with delectable techniques, you may enjoy the excellence of ribeye steak. Learn how to cook the king of steaks from searing to dishing.
The ribeye steak is frequently referred to as the “king of steaks” for a reason. It is very delicious and juicy because to its abundant marbling. However, you should be sure to cook it to perfection if you’re going to spend money on a high-quality ribeye. Luckily for you, we have the precise formula!
Contents Table
Why Ribeye?
How to Prepare Your Steak The Perfect Ribeye Recipe Side Dishes and Recommended Pairings
FAQs
1. Why Ribeye?
The cow’s ribs are used to make the Ribeye, and its rich marbling ensures an unrivaled flavor. When cooking
When done properly, the fats are rendered into the flesh, producing a soft, flavorful steak.
2. Getting Your Steak Ready
Bring to Room Temperature: Allow your ribeye to come to room temperature for around half an hour before cooking. This guarantees uniform cooking.
Season liberally: All you need is freshly ground black pepper and high-quality sea salt.
3. The Recipe for the Ideal Ribeye
Ingredients:
One ribeye steak, which is roughly 1.5 inches thick
Freshly ground black pepper and sea salt
Two tablespoons of unsalted fat
Two smashed garlic cloves
Fresh sprigs of rosemary
Directions:
Warm up the oven: Preheat the oven to 400°F, or 200°C.
Sear Bring a cast-iron skillet to a smoking-hot temperature over high heat. Add a good amount of salt and pepper on your ribeye. Sear the steak for two minutes on each side after placing it in the skillet.
Lower the heat to medium to add flavor. In the skillet, add the butter, garlic, and rosemary. Tilt the pan gently and spread the butter over the steak continuously for one to two minutes as it melts. This adds amazing taste to the steak.
Oven Time: Place the skillet in a warm oven and roast it for medium-rare, 6 to 8 minutes. Adapt to your desired level of doneness.
Rest: After cooking, take the steak out of the oven and give it five minutes to rest. The juices can now disperse as a result.
