Ribeye steak recipes are usually best when they are kept simple. Whether you are grilling your ribeye or pan searing it, you will find that ribeye steak makes a great meal.
Ribeye Steak Recipes
Ribeye steaks are notoriously fabulous and notoriously expensive. The reason for this notoriety makes itself clear once you have tried a perfectly cooked ribeye steak recipe. Ribeye steaks are cut from the rib primal-- that's where the rib part of the name comes from-- and can be cut to include the bone or not.
What makes the rib eye so popular is the marbling of the steak. Marbling is the veins of fat that run through a slice of meat. I know that in today's low carbohydrate, low fat, zero calorie world, the word "fat" is as close to a curse word as you can get. But when it comes to steaks, fat is flavor. The marbling of a steak shows you how tender and flavorful your steak is going to be. If you are shelling out the bucks for a ribeye steak, you might want to consider putting your diet on hold for the night while you break out these ribeye steak recipes.
Since these steaks are so tender, most ribeye recipes are going to use a fast cooking method. Pan searing is a fast cooking method that is remarkably similar to braising. Unlike a brisket, which needs to cook for a long time and is braised, your rib eye will cook in just a few minutes, but we still like the steps of the braising process.
Pan Seared Ribeye Steak
More often than not, when you order a steak at a high-end restaurant they will "finish off" your steak in the oven. This is done because a steak cooked on a pan only gets heat from one side: the bottom. The heat drives the liquid in the steak, the juiciness, through the other side and out of the steak.
What you want to do is sear the steak. Searing adds flavor, texture, and color to your steak but it does not seal in the juice. When you put the steak in the oven, the heat hits all sides of the steak at the same time and the juice is driven into the center of the steak. Once the steak is done cooking, let it rest for five minutes and all that juice will be in the steak rather than on the plate.
- 1 rib eye steak per person, at room temperature
- Salt and fresh ground pepper
- Vegetable oil
- Preheat your oven to 450 degrees.
- Using an ovenproof pan, heat the pan with just enough oil to cover the bottom of the pan over a medium heat.
- Once the oil starts to shimmer, rub both sides of the steak with salt and pepper.
- Sear each side of the steak for 30-45 seconds and then place the pan directly into the oven for four to five minutes, depending on how you like your steak done.
- Remove the steak from the oven and let it rest on a plate for five minutes with a loose covering of foil.
Grilled Ribeye Steak
Ribeye steak recipes can be moved to the grill and should be. Make sure you get the thickest rib eye you can find. You won't be sorry.
- 6 rib eye steaks
- 2 cups of vegetable oil
- 4-5 shallots, sliced
- 4 cloves of garlic, crushed
- Fresh ground black pepper
- 2 tablespoons of paprika
- 3 teaspoons of cayenne pepper
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Mix together the oil, shallots, garlic, and 2 tablespoons of the ground pepper in a zip top bag.
- Add the steaks to the marinade and turn to coat.
- Close the bag, removing as much air as possible.
- Place the bag in a large bowl and let rest in the refrigerator overnight.
- Mix together the paprika, cayenne, salt, 1 teaspoon of black pepper, oregano, and thyme.
- Remove the steak from the marinade and let the excess marinade drip off the steak.
- Rub the steak with the dry mixture and grill over a medium high heat for 7 minutes per side or until done to your liking.