My Best Ribeye Steak Recipe - Foody Schmoody Blog (2024)

FAQs

How to make the perfect well done ribeye steak? ›

Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done.

Aging: Many fine restaurants age their beef to enhance flavor and tenderness. Aging involves letting the meat sit in controlled conditions for several days or weeks [2]. This process intensifies the natural flavors and breaks down the connective tissues, resulting in a more tender steak.

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Sear the steak: Place the steak in the pan and sear it for 2-3 minutes on each side, until a crust has formed. Finish cooking the steak: Reduce the heat to medium-high and continue cooking the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness.

Ribeye seasoning can be as simple as salt and pepper. However, some steak enthusiasts prefer some extra or unique flavors by adding tarragon, garlic powder, or even a little chili powder. In short, there are no rules when it comes to seasoning a ribeye steak or another type of steak.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. This is usually accomplished with high-heat cooking methods such as grilling. Grilling: A ribeye is easiest to grill with a two-zone fire, with one medium-hot zone and one medium-low zone.

The oil has a higher smoke point which means it won't burn when you crank the heat up high. The butter, however, gives it great flavor. Using both slightly decreases the smoke factor while providing a nice sizzle for the fat on the outside of the steak to crisp up.

Should ribeye steak be marinated? ›

However, should steaks be marinated? Not always. Marinades can add flavor to steak and tenderize it, but not all steaks need it. If you're using a cut that's full of flavor and tenderness, like boneless ribeye, you might want to skip the marinade.

Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Cut It Across the Grain

Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes the meat more tender. So when you're carving a steak for serving, take note of which way the muscle fibers are running and cut across them.

Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.

For a well-done steak, the internal temperature should reach 160 degrees. If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. Let it rest for about 10 minutes before serving.

For example, while a ribeye is best cooked medium-rare to medium, cooking times can vary a little if you go for a thicker 10oz steak vs an 8oz steak. The idea is to cook it long enough to give the fat time to render down and baste the meat.

Rather than oiling the pan, brush the steak with oil to prevent it sticking. Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out.