Ribeye steak is a popular and flavorful cut of beef that is known for its marbling, tenderness, and rich taste. It is primarily sourced from the rib section of the cow, specifically from the rib primal, which spans from ribs six through twelve.
The ribeye steak is highly regarded for its well-distributed marbling, which refers to the flecks and lines of fat that are interspersed within the muscle. This marbling contributes to the steak’s tenderness, juiciness, and enhances its flavor during cooking. The more marbling a ribeye has, the more succulent and flavorful it tends to be.
Rib Eye Steak
The ribeye steak typically features a bone-in version called a “bone-in ribeye” or “rib steak,” and a boneless version known as a “boneless ribeye” or “ribeye steak.” The bone-in ribeye is often favored by some chefs and meat enthusiasts due to the added flavor imparted by the bone during cooking.
Ribeye steaks are commonly grilled, broiled, or pan-seared to medium-rare or medium doneness to preserve their tenderness and juiciness. The outer layer of fat present in the steak renders and enhances the overall taste. It is a popular choice among steak lovers due to its combination of tenderness, rich flavor, and juiciness.
1 or more ribeye steaks (boneless or bone-in)
Salt and freshly ground black pepper
Olive oil or vegetable oil
Optional: herbs or spices of your choice (such as garlic powder, rosemary, or thyme)
- Take the ribeye steak(s) out of the refrigerator and let them come to room temperature for about 30 minutes. This allows for more even cooking.
- Preheat your grill or stovetop skillet to high heat. You want it to be very hot.
- While the grill or skillet is heating, pat the steaks dry with a paper towel to remove any excess moisture. This helps with achieving a good sear.
- Season the steaks generously with salt and freshly ground black pepper on both sides. If desired, you can add additional herbs or spices at this point.
- Drizzle a small amount of olive oil or vegetable oil over the steaks and rub it all over to coat them evenly.
- Place the steaks on the preheated grill or skillet. For a 1-inch thick steak, cook for about 4-5 minutes on the first side without moving it. This allows a nice sear to develop.
- Flip the steaks and cook for an additional 3-4 minutes on the other side. Adjust the cooking time based on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, it should read around 130-135°F (54-57°C).
- Once the steaks are cooked to your desired doneness, remove them from the heat and transfer them to a cutting board or plate. Let them rest for about 5 minutes to allow the juices to redistribute.
- After resting, slice the ribeye steak against the grain to maximize tenderness. Serve and enjoy!