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Step 2: Preheat Your Pan or Grill
For the best sear, you’ll need a very hot surface. You can cook your ribeye steak on the stovetop in a heavy-duty cast-iron skillet or on the grill.
- Stovetop: Place a cast-iron skillet on the stove over medium-high heat and allow it to heat up for about 5 minutes. You want the pan to be hot enough that the steak sizzles when it hits the surface.
- Grill: Preheat your grill to high heat, around 450°F to 500°F.
Step 3: Sear the Steak
Add 1-2 tablespoons of oil to your skillet or grill grates. If cooking on the stovetop, let the oil heat up in the pan until it’s shimmering but not smoking.
Place the ribeye steak in the pan or on the grill, making sure not to overcrowd the space. For stovetop cooking, don’t move the steak once it’s placed down to ensure a nice, even sear.
- Stovetop: Sear the steak for about 4-5 minutes per side for medium-rare, adjusting the time based on your preferred doneness.
- Grill: Grill the steak for about 4-5 minutes per side for medium-rare. Adjust the cooking time based on your grill and how thick your steak is.
Step 4: Add Butter and Aromatics (Optional)
Once both sides of the ribeye steak are seared to perfection, you can add a finishing touch. In the last 1-2 minutes of cooking, add 2 tablespoons of unsalted butter to the pan along with smashed garlic cloves, and fresh thyme and rosemary (optional).
Spoon the melted butter over the steak as it cooks, infusing it with rich, aromatic flavors.
Step 5: Check Doneness
To ensure your ribeye steak is cooked to your liking, use a meat thermometer. Here are the general temperature ranges for steak doneness:
- Rare: 120°F to 125°F
- Medium-rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium-well: 150°F to 155°F
- Well-done: 160°F and above
If you don’t have a thermometer, you can also use the finger test or cut into the steak to check for doneness, but a thermometer will ensure precision.
Step 6: Let the Steak Rest
Once your steak has reached the desired doneness, remove it from the heat and let it rest for 5-10 minutes. Resting is crucial because it allows the juices to redistribute within the meat, ensuring a tender and juicy steak.
Step 7: Slice and Serve
After resting, slice the ribeye steak against the grain (perpendicular to the muscle fibers) to ensure maximum tenderness. Serve your perfectly cooked ribeye steak with your favorite sides—like roasted vegetables, mashed potatoes, or a fresh salad—and enjoy!
Tips for Perfect Ribeye Steak Every Time
- Let the Steak Rest: Don’t skip this step! Resting the steak after cooking is essential for retaining its juices and tenderness.
- Use High-Quality Meat: Choose a well-marbled ribeye for the best flavor and texture.
- Preheat the Cooking Surface: Whether you’re using a skillet or grill, ensure it’s preheated to high heat to achieve a proper sear.
- Don’t Overcrowd the Pan: If you’re cooking multiple steaks, do so in batches to avoid overcrowding and ensure a good sear.
Conclusion
Cooking the perfect ribeye steak is all about using the right techniques, choosing a high-quality cut, and giving it the time and care it deserves. Whether you’re a seasoned pro or a beginner, following these simple steps will help you create a juicy, flavorful ribeye steak every time. So, fire up the grill or heat up that skillet, and get ready to savor the rich, tender goodness of ribeye steak—an experience that’s truly hard to beat. Happy cooking!
