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Ribeye Steak: The Ultimate Guide to a Perfectly Cooked Steak
Ribeye steak is often regarded as the king of steaks, and for good reason. With its rich marbling, tender texture, and bold beefy flavor, it’s a favorite among steak enthusiasts. Whether you’re grilling outdoors, searing in a cast-iron skillet, or finishing it in the oven, mastering the art of cooking ribeye steak is a must for any home cook or grill master.
In this guide, we’ll walk you through everything you need to know about preparing a perfectly cooked ribeye steak, from selecting the right cut to achieving that beautiful crust and juicy interior.
Why Ribeye?
The ribeye steak is cut from the rib section of the cow and is known for its exceptional marbling—streaks of fat running through the meat. This marbling melts during cooking, infusing the steak with incredible flavor and keeping it juicy. Ribeye is also incredibly versatile, making it perfect for various cooking methods.
Choosing the Best Ribeye Steak
When shopping for ribeye, keep the following tips in mind:
- Look for marbling: The more marbling, the more flavorful and tender the steak.
- Thickness matters: Aim for a steak that’s at least 1 to 1.5 inches thick for even cooking.
- Bone-in vs. boneless: Bone-in ribeyes are slightly more flavorful due to the bone, but boneless ribeyes are easier to cook evenly.
- Dry-aged or fresh: Dry-aged ribeye has a more concentrated beefy flavor, but fresh ribeye is still a fantastic option.
Ingredients
- 2 ribeye steaks (about 1 to 1.5 inches thick)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2-3 garlic cloves, smashed
- 2-3 sprigs of fresh thyme or rosemary (optional)
- 2 tbsp unsalted butter
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