How to Cook Ribeye

Ribeye is a delicious cut of beef. Best of all it doesn't take much cooking time at all. Summer is almost here. With temperatures set to rise, odds are you want something that can be ready in no time. Even though this cut doesn't take much time, it still yields a delicious meal. Below is my how-to guide on how to cook a perfect Ribeye Steak.

My Dad wass a meat lover. Red meat specifically. I enjoy a good steak from time to time. Since Ribeye is one of our favorite cuts, here is my guide to how to best prepare this tender cut of meat.

If you learn how to work with this amazing cut of meat and what to look for you can ensure a restaurant quality meal at home for a fraction of the steak house price.

Buying a quality ribeye steak

You can't make a great steak without knowing what to look for. Look for the following qualities when choosing a rib eye in the store:

• Marbling- this is the white stripes that you might notice in the meat. Don't worry, most of it will melt away while cooking. Do NOT try to trim your meat. Cook the meat and trim any excess fat AFTER you have cooked it. The marbling is what will give you that moist and juicy bite.
• Grading- In the US, there are four grades of beef you are likely to see in stores as defined by the USDA:
  • Prime- is from well-fed cattle and has a good amount of marbling. You'll see this most frequently at high-end restaurants.
  • Choice- has less marbling than Prime meat, but is still considered high-quality meat.
  • Select- has less marbling than choice and is leaner which may make it less juicy after cooking.
  • US Standard & Commercial- this is ungraded or store brand meat. Not necessarily a bad thing. The picture below is a regular cut of ribeye from Trader Joe's.

Other considerations when purchasing

Most steak available in the market is conventionally raised, which means it was fed a mixture of grains, roughage, and supplements in the last 120-200 days. You might see the following items mentioned on a package of beef. Here is what is meant by each:

• Grass-Fed- This beef comes from cattle that are allowed to forage for their food which means they have spent most of their lives eating just grass. Because it takes the cow longer full slaughter size this means you are paying a premium for this. However, the Agricultural Marketing Service withdrew the standard in 2016. There are independent third-party certifications for this.
  • Is Grass-Fed Beef better for you? According to the Mayo Clinic, the answer is a maybe as more research in this area is still needed. But it also seems this labeling tends to be leaner as well.
• Pasture-Raised- This means that the cow has spent some time outside, however, this does not mean the same as grass-fed.
• Certified Organic- This means that the cattle must only be fed organic feed and cannot be given any growth hormones or antibiotics. This is not to be confused with grass-fed either. You can see my review of Trader Joe's Organic Grass Fed Ribeye here.
• Natural- As long as it doesn't have any added colors or ingredients or hormones it can be labeled as natural. However, if the only ingredient is beef then this term doesn't mean much as it doesn't mention the cow's diet or how it was raised.
• Enhanced- This steak has been injected with flavoring, tenderizer, or salt solution.
• Locally Sourced- If you are a foodie or a fan of Food Network then you know Farm to Table is a buzzword. But there is something to say about supporting local farmers. If this is a concern to you, then there are now a number of locally-based delivery services that will send shares of meat your way. In addition to what I might pick up at the local grocery store, I also use a delivery service called Walden Local Farms which focuses on the East Coast. It gets delivered to my door monthly packed in dry ice with the meat already vacuum sealed. The quality of the meat so far has been superb.

In short, depending on the labeling of your steak will dictate how much a premium you'll be asked to pay. Know your buzzwords and labeling to make the best choice possible for you and your family.

Preparation

Before you cook your steak, you will want to do at least some preparation of your steak. First, I personally to allow the meat to come up to room temperature. And then I choose to either season it or marinate it and then season it.

• Seasoning- is the addition of adding salt, pepper, or other herbs to food to enhance their flavor. Don't worry, I've added a list of herbs that pair well with this cut and beef in general. I salt and pepper meat right before cooking. While it appears that I might be heavy-handed, the seasoning is only penetrating the outside and only the exterior will carry the seasoned taste.

• Marinate- Allow oil and herbs to sit for 1 hour at room temperature or 4 hours in the refrigerator to allow the flavors to come together. This adds a slightly deeper flavor to the meat. After removing from the bag, remove any excess oil and season before cooking. If you are going to broil, or grill your ribeye, this is ideal as you can add in an extra layer of flavor before cooking. I would still season the meat after it leaves the bag.

What flavors pair well with ribeye?

The following flavors pair well with Rib Eye Steak:

• Garlic, Mushrooms, Olive Oil, Oregano, Black Pepper, Red Pepper Flakes, and Rosemary

The following flavors also pair well with beef in general:

• Basil, Bacon, Butter, Capers, Cayenne, Chives, Chile Peppers, Cilantro, Garlic, Ginger, Lemon, Lemongrass, Lime, Mushrooms, Onions, Peppers, Shallots, Soy Sauce, Tarragon, Thyme

The following flavors would make for a great sauce:

• Brandy, Cream, Bearnaise Sauce, Blue Cheese, Cognac, Horseradish would make good starting points to make or build a sauce.

If you are wondering what sides to serve with your ribeye consider the following:

• Arugula, Potatoes, Rice, Mushrooms, and Spinach.

This is not an all-inclusive list but should give you some inspiration on what to serve and how to pair flavors. Keep in mind you shouldn't try to add all of these. Start with one or two from the list.

What wine should I serve with this?

Before you make a fantastic dinner, you should know what wine pairs well with this fabulous cut of steak.

If you are keeping this simple with just some seasonings then consider the following wines: Bordeaux, Burgundy, Cabernet Sauvignon, Merlot, Pinot Noir.

In the case of a stir fry where some Asian influence might come into play, you might want to consider the following: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Shiraz, and Zinfandel.

What internal temperature should I aim for?

This is a matter of preference here. As much as I want to give you time for cooking, you will always get a more accurate measure if you are cooking by temperature. However, remove your steak 5 degrees below the desired doneness listed below. Once your steak is removed from its cooking method, the internal temperature will still rise an additional 5 degrees.

• For a Blue Rare or Very Rare Steak cook to 115 degrees
• For a Rare Steak cook to 120 degrees
• For a Medium Rare Steak cook to 130 degrees
• For a Medium Steak cook to 140 degrees
• For a Medium Well Steak cook to 150 degrees
• For a Well Done Steak cook to 160 degrees

Of course, when you buy meat there is usually a label advising you to cook your steak to 145F, but that may or may not get you to your desired doneness. Some might even find that to be overcooked.

What about cooking time?

Here is a quick infographic with the approximate times you'll need. Now, this will vary on the thickness of your steak and how hot your surface is. The estimated times below are based on a 1-inch thick steak. This applies to all directions with the exception of Sous Vide.

How Do I Check the Temperature of My Steak?

Using a pair of tongs and a thermometer, lift the steak and measure the temperature from the side of the steak through to the middle. Do NOT try to stick a thermometer down into the steak as you might get an incorrect reading.

What is the best way to cook it?

Ribeye Steak does best when it is grilled, sauteed, or broiled. All of which are high heat quick cooking techniques to get that delicious seared cooked outside. You can also Sous Vide your steak for a good result as well.

In terms of timing, this will depend on the thickness and desired temperature for your steak. The best way to determine doneness is with temperature and NOT time.

How to grill

Step 1: Bring steak up to room temperature. In a BBQ or Stove Top Grill Pan, heat on high until smoking. Brush grates with oil to prevent the steak from sticking.

Step 2: Season steak and add to grill. Note: If you are looking for perfect grill marks, be sure to do a half-turn of 45 degrees to achieve this. Timing of 4 to 6 minutes per side is a decent estimate for medium-rare. If you are looking for those grill marks turn at 2-3 minutes. Again, a thermometer is your best tool for measuring doneness.

Step 3: Flip and continue to cook.

Step 4. Check for doneness and remove from grill. Allow steak to rest for 5 to 10 minutes before serving.

How to saute or pan fry

Step 1: Before cooking, allow to sit at room temperature for 30 minutes. Using a cast-iron skillet or pan (skip the non-stick unless it can sear) and heat until smoking.

Step 2:  Season meat with kosher salt and pepper. Add a touch of oil to the pan. Add meat.

Step 3: Flip meat between 4-6 minutes for a medium rare steak. Add butter, garlic and rosemary. Keep your herbs whole as you are only looking to infuse the flavor into the oil and butter already in the pan. You'll noticed I didn't chop the garlic. The pan is very hot and would burn the garlic if it had been chopped. Here I am just looking to infuse the meat and oils in the pan with the garlic flavor.

Step 4: Using a kitchen towel or heat resistant glove, tilt the pan and spoon butter/oil over the top of the steak. This will help infuse flavor and ensure a crisp exterior. Check temperature for perfectly cooked steak.

Step 5: Remove from pan and allow to cool for 5-10 minutes before slicing or serving.

How to broil

Step 1: Allow your steak to come to room temperature. Get your broiler on high and allow it to warm up which takes about 5-7 minutes. Please note, depending on your broiler (gas or electric) will dictate the sear on your steak. I own an electric oven which doesn't sear nearly as well as the gas one I used to have.

Step 2: Place your steak on a sheet with a rack or use a cast-iron skillet and place it under the broiler. Start with 3-4 minutes on each side. This will all depend on the thickness of your steak.

Step 3: Flip the steak and allow to broil.

Step 4: Check the temperature for doneness and remove from pan/rack. Allow cooling for 5-10 minutes before slicing and serving.

How to Sous Vide

Step 1: Place meat in a bag with some oil and herbs (see the list above). Vacuum seal bag or if you don't have a vacuum sealer then do your best to remove all the air from the bag. Your meat could also be frozen or refrigerated when you place it in the bag.

Step 2: Set up your water bath to 5 degrees below your desired doneness (see chart above for temperatures) I like my steak medium rare.

Step 3: Place bag in water and allow to cook for 3 hours.

Step 4: Remove meat from bags and allow to rest for 10 minutes.

Step 5: While meat is resting get a skillet hot. Add oil to pan and sear for 30-60 seconds on each side.

Step 6: Allow resting for another 5 minutes before slicing and enjoying.

What if I have leftovers?

In the event there are leftovers, you can slice the steak and enjoy it in a quesadilla, over a salad, in tacos, an omelet or with steak and eggs, on a pizza, in a stir fry, with some mac and cheese, or pasta, with nachos, or in pasta. This doesn't happen too often in my household, but these are just some ideas to consider.

I hope you enjoy this How to Make Ribeye Guide helpful and hope you enjoy The Best Ribeye Steak Recipe below!

If you try this, would you mind hitting the “Rate” button? I’d love to know what you thought of it. If you modified the original recipe here, please let me know how it turned out. I love the comments!

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