If you prefer meat medium to well done, you do not really need the fillet mignon or the fillet steak from the tenderloin of the beef. If you know the tips about how to cook a rib-eye steak, you can enjoy a more delicious meal, costing not as much.
What is rib-eye steak?
Rib-eye is a cheaper cut of beef. It is also referred to as Scotch fillet. It is the meat around the ribs, which is an area that has muscles. This makes the steak have marbles which result in flavorful meat. On the other hand, this cut must be cooked to medium or medium to well done to get the most out of it.
When to buy the steak and how to keep it
I strongly suggest buying on the day or the day before you will cook the rib eye to avoid freezing the meat. Once you freeze the meat at home you can keep it in the freezer for up to 6 months however home freezers often damage the delicate cells of the meat and when thawed they are never as good as when used from fresh.
Look for thick cuts, up to 4 cm (1½) with balanced marbling.
According to FDA raw meat should not be left at room temperature for more than 2 hours. 1 hour if the room temperature is 32°Celsius – 90°Fahrenheit.
How to Prepare the Rib-Eye Steak for cooking
- There is no need to marinade a delicious cut such as the rib eye. Marinade serves for adding flavor to the meat and not needed as the rib eye will taste good with its own juices, so skip marinade for rib-eye cuts.
- There is no need to take the rib-eye out of the fridge to bring it to room temperature, as it carries a risk of contamination and the development of bacteria.
- Salt the rib-eye steaks for at least 20 minutes, up to 40 minutes before cooking.
- To do this dry the meat with paper towels and rub with salt and pepper all around.
- Then watch how the salt soaks up the water of the meat, forms a brine on the top of the meat and tenderizes the meat while doing so.
- If you are looking for a faster browning, you can go ahead and pat dry the meat once again before moving on to cooking.
How to heat a pan?
Heat the pan/skillet over medium heat. To test if it is heated correctly drop in a ¼ teaspoon of water,
- if it doesn’t react and just sits there: the pan is not hot enough
- it forms a few bubbles that travel around the pan: the pan is perfectly heated
- makes too many bubbles that go everywhere: the pan is too hot, you should turn the heat down a bit.
Best tips for cooking rib eye steak
- Make sure your pan is hot. Prefer a heavy-bottom stainless steel pan or a cast-iron skillet for cooking rib eye steak on the stove.
- Then add vegetable oil with a high smoking point and heat it. Testing with a piece of bread is the easiest way. Toss in a piece when it starts sizzling, your oil is ready.
- Then add the meat, resists fiddling around with it. Flip sides only after 2-2,5 minutes. Cook each side until browned. Check internal heat and remove them from the pan to rest.
- In the final minutes add some butter and using a spoon pour it over the steak.
- Invest in a food internal heat thermometer. Keep in mind that medium means measuring 71°Celsius (160°F), well done requires 74°Celsius (165°F) when you poke the thermometer diagonally into the thickest part of the meat.
- The meat will be firm, moist and light brown when medium and dark and firm when well done in case you do not have a thermometer.
- Rest up to 10 minutes after cooking allowing the juices to thicken and become tastier. The longer the better. Resting is necessary not for relaxing the muscles in the meat but for letting the internal gravy of the meat thicken and the temperature of the meat balance evenly.
- Never turn your back on to a pan sauce. Deglaze with plain water, stock, wine, milk or cream and serve on top of your steaks to make them even tastier.
Below are the other dishes in the picture, in case you’d like to prepare them as well.
There, I have shared all my tips and hints about how to cook a perfect rib-eye, I hope you will find these useful. Do you share your tips too in the below comments section.
Rib Eye Steak Recipe
Equipment
- Heavy bottom stainless steel or cast iron skillet
Ingredients
- 4 rib-eye steaks
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon butter
Instructions
- Pat dry the steaks.
- Generously rub salt all around with your hands and set aside for 40 minutes.
- Pat dry, season with black pepper.
- Heat the pot and then heat the oil until sizzling when tested with a bread crumb.
- Gently place the meat on the pot.
- Flip the steaks when they move easily from the bottom and the bottom has turned brown after 2,5-3 minutes. Use a spatula not to pierce the meat and let the juices out.
- Cook again for another 2,5-3 minutes. Check temperature with internal temperature if available.
- In the last minute add a teaspoon of butter and spoon it on the steaks for additional flavour.
- Remove from the pan and let rest for up to 10 minutes and serve.
Notes
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