tender ribeye steaks cooked to juicy perfection is the best way to enjoy steaks at home ( and it ’ s not difficult to make ) !This perplex cut of gripe is decidedly a favorite and in my impression, one of the most flavorful out there. There is no necessitate for special or fondness ingredients, just steaks, seasonings, a brush of oil, and a pat of butter for perfection .
A Steak That’s Perfect Every Time!
We love this recipe because a simple cut of gripe can be transformed into a blue, sensitive steak that will leave mouths watering .
nothing beats a great steak—and they ’ re even better when they ’ re made at home !
This is a “ foundation ” recipe and rightfully, anyone can make great steaks at home. I ’ ve shared my darling tips below .
Ingredients
STEAKS
Choose ribeye steaks that have nice even marbling throughout for the best results. Thicker 1″ steaks are easier to cook than thinner steaks. You can get a nice char on the outside without overcooking ( I prefer to cook to medium-rare ) .
Ribeyes have a fat cap along the outside and will most much have a larger patch of fatness in the middle. This will all melt into the steak making it extremist juicy !
SEASONING
Use your darling steak spice for this recipe ( we love Montreal Seasoning or Hey Grill Hey Beef Seasoning ). Ribeyes have so much relish they in truth don ’ t need a distribute of fancy ingredients or a marinade .
My dad always uses a simple combination of capsicum and season salt and his steaks are ALWAYS amazing .
How to Cook Ribeye Steak (Oven Method)
good a few elementary steps and you ’ ve got a steakhouse entrée on the table in no time !
- Preheat oven and a cast iron pan or heavy skillet (per recipe below).
- Brush steaks with oil and season as desired.
- Cook the steaks about two minutes on each side. Once steaks are browned on both sides, place the pan in the oven and roast according to recipe instructions below. Do not overcook.
- Remove pan and place cooked steaks on a plate and add butter pats to each piece. Make a foil tent and let the steaks “rest” about 5 to 10 minutes. Resting is important to keep them juicy!
This recipe uses 1″ blockheaded boneless ribeye steaks that have been removed from the electric refrigerator for at least 30 minutes before cooking. Thinner or thick steaks can vary in cook meter. Use an instant-read thermometer for best results .
How to Grill Ribeye Steaks
- Prepare/season steaks per recipe below.
- Heat grill to medium. Season steaks and grill them between 5 to 7 minutes on each side, depending on the desired done-ness.
- Remove steaks, dot them with butter, and allow them to rest about 5 to 10 minutes before serving.
Tips for Perfection
- If using frozen steak, be sure to let it fully thaw.
- A bit of oil before seasoning helps the seasonings stick. Season just before cooking.
- Preheat the cast iron pan, oven and/or grill.
- Searing the outside of the meat helps ensure the juices are sealed inside.
- Use a meat thermometer and be sure not to overcook.
- Do not press the steak as it is cooking on the grill.
- Always rest steaks 5-10 minutes before serving for best results.
Steakhouse Sides
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votesReview recipe
Perfect Ribeye Steaks
Prep Time
5
minutes
Cook Time
15
minutes
Rest Time
10
minutes
Total Time
30
minutes
Servings
2
steaks
writer
Ribeye Steaks are tender, juicy, and are always a family favorite!
Print Recipe
Ingredients
-
▢
2 ribeye steaks 1 ” compact
-
▢
2 tablespoons olive oil
-
▢
steak season or kosher salt & capsicum, to taste
-
▢
2 tablespoons butter or herbed butter
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Instructions
- Remove steaks from the electric refrigerator at least 45 minutes before cook .
- fair before cooking, rub steaks with olive oil and liberally season to taste .
Oven
- Preheat oven to 400°F .
- Preheat a boastfully cast-iron pan on the stove over medium-high inflame .
- Add steaks and cook 2 minutes per slope to brown
- put the pan in the oven and roast 11-14 minutes or until steak reaches desired temperature.
Read more: Million Dollar Roast Beef Tenderloin Recipe
-
Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
-
Rest steaks 5-10 minutes before serving.
Grill
- Preheat grill to medium heat ( approximately 375°F ) .
-
Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
-
Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.
Recipe Notes
Cook times provided are approximate for a 1 ” steak and will vary based on steak thickness and temperature .
Remove steaks from the heat about 5° before it reaches the coveted temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute perch .
rare : 125°F
Medium-Rare : 135°F
medium : 145°F
Medium Well : 155°F
Well : 160°F
Rest steaks 5-10 minutes before serving .
Nutrition Information
Calories:
694
,
Carbohydrates:
1
g
,
Protein:
46
g
,
Fat:
57
g
,
Saturated Fat:
23
g
,
Cholesterol:
168
mg
,
Sodium:
218
mg
,
Potassium:
606
mg
,
Sugar:
1
g
,
Vitamin A:
384
IU
,
Calcium:
16
mg
,
Iron:
4
mg
( Nutrition data provided is an appraisal and will vary based on cooking methods and brands of ingredients used. )
Course
Beef, Dinner, Entree, Main Course
Cuisine
American
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