Preparing a ribeye steak is a delightful culinary experience when done right. Here's a classic method for cooking a delicious ribeye steak to perfection:
Ingredients:
- Ribeye steak (choose a thick-cut, well-marbled steak for the best results)
- Salt
- Freshly ground black pepper
- Optional: Olive oil or butter for added richness and flavor
Equipment:
- Cast-iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer (optional but recommended)
Instructions:
Bring the steak to room temperature: Take the ribeye steak out of the refrigerator about 30 minutes before cooking. Letting it come to room temperature ensures more even cooking.
Season the steak: Pat the steak dry with paper towels. Season both sides generously with salt and freshly ground black pepper. You can also add other seasonings according to your preference, such as garlic powder or herbs.
Preheat the pan: Place a cast-iron skillet or heavy-bottomed pan on the stove over medium-high heat. Let it get hot before adding the steak. If you prefer to use oil or butter, you can add a small amount to the pan and spread it evenly.
Sear the steak: Once the pan is hot, carefully place the ribeye steak in the pan. Let it sear without moving it for about 3-4 minutes. This creates a flavorful crust on the outside of the steak.
Flip the steak: Use tongs to flip the steak to the other side. Continue to cook for another 3-4 minutes. Adjust the cooking time based on your preferred level of doneness (see cooking times below).
Optional finishing touch: If you want to add extra richness and flavor, you can add a knob of butter to the pan during the last minute of cooking and baste the steak with the melted butter.
Check the doneness: To ensure your steak reaches the desired level of doneness, use a meat thermometer inserted into the thickest part of the steak. Here are the approximate internal temperatures for different doneness levels:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (65-68°C)
- Well-done: 160°F (71°C) and above
Rest the steak: Once the steak reaches your preferred doneness, remove it from the pan and let it rest on a cutting board for a few minutes. Resting allows the juices to redistribute and results in a more tender and flavorful steak.
Slice and serve: After resting, slice the ribeye steak against the grain for maximum tenderness. Serve it as it is or with your favorite side dishes.
Remember that cooking times may vary depending on the thickness of the steak and the heat source, so it's essential to keep an eye on it throughout the cooking process.
Enjoy your perfectly cooked ribeye steak!