Cooking Ribeye Steaks – What you Need to Know

raw ribeye steaks

Cooking Ribeye Steaks: A Hearty, Memorable Experience

The idea of cooking ribeye steaks often conjures up images of a blazing campfire, with a pot of beans and corn on the cob simmering nearby. It’s a hearty meal that excites the taste buds, fills the belly, and nourishes the soul with campfire stories late into the evening. It’s the kind of night you’ll remember.

And that’s exactly what you want every time you cook steaks—an evening that’s truly memorable.

So, how do you start?

According to food experts, ribeye steaks and boneless loin cuts are two of the best options for skillet cooking, and neither requires much marination. Simply grab a heavy-duty iron skillet, season the steaks with a little salt and pepper, and start cooking. Let the meat speak for itself, delivering flavor without the need for extra steps.

In fact, there’s not much more you need to know about cooking ribeye steaks, except that they’re best cooked whole and sliced before serving. Of course, you can always let your guests slice their own steaks if you prefer.

With those basics in mind, it’s time to get a little creative and experiment with the flavor of a thick, 1-1/2-inch ribeye steak. Here are a few ways to elevate the taste:

Brush with Clarified Butter

Clarified butter is butter that has been heated to high temperatures without burning. If you’ve ever tasted an egg fried in butter that has burnt, you know how unpleasant that taste can be.

To make clarified butter, melt a stick of butter in a saucepan over very low heat. Skim off the solids (the parts that burn at high temperatures). Chefs typically let the butter harden and then melt it again, repeating the process multiple times until the final product is a clear yellow liquid. Brush this clarified butter on your steaks before or after cooking to enhance the flavor.

Use a Marinade

Although ribeye steaks have a natural richness, some people’s taste buds crave more flavor. That’s where marinades come in handy. You can find marinade recipes in cookbooks or online, or even try creating your own.

Here are some basic ingredients for a simple marinade:

  • Vinegar with one to five herbs
  • Soy sauce with sugar or sweetener and a couple of herbs
  • Lemon juice with one or two herbs

To make the marinade, mix about a cup of liquid with your choice of herbs in a bowl or shallow dish, add the meat, and let it sit in the refrigerator for 4 to 6 hours, or even overnight. Turn the meat occasionally to ensure the flavor is evenly distributed. Then, cook the ribeye steak as usual.

Make a Dry Rub

To make dry rubs, mix together several herbs in a small bowl. Some popular choices include garlic, rosemary, thyme, sage, basil, oregano, freshly ground pepper, and coarse salt. Taste the mixture, and if it passes your taste test, rub it onto the ribeye steaks. If it doesn’t quite hit the mark, tweak it by adding more herbs or adjusting the proportions until it becomes the flavor profile you’re after.

For the best results, let the dry rub sit on the meat for about 30 minutes before cooking.

Cooking the Ribeye Steaks

After you’ve selected one of the methods above to boost the flavor, it’s time to cook the meat. Fire up your grill—whether charcoal or gas—or use your kitchen stove. Only when the heat reaches between 400 and 500 degrees Fahrenheit should you add the ribeye steaks, which should have been sitting at room temperature for at least 30 minutes.

Here’s a quick guide for cooking times:

  • Rare: 2 to 3 minutes per side
  • Medium: 4 to 5 minutes per side
  • Well done: 7 to 10 minutes per side

Once cooked, serve your ribeye steaks on warmed plates.

So, when was the last time you had fun cooking ribeye steaks? Aren’t you craving one right now?

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