10
Jul, 2023
Perfect Ribeye Steaks

Perfect Ribeye Steaks

Perfect Ribeye Steaks – This amazing cut of beef is definitely a favorite and in my opinion, one of the most flavorful out there. There is no need for special or fancy ingredients, just steaks, seasonings, a brush of oil, and a pat of butter for perfection.

A Perfect Steak Every Time!

  • This recipe ensures a perfectly juicy ribeye steak every time!
  • Steaks can be cooked in the oven or on the grill.
  • A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.
  • This is a “foundation” recipe and truly, anyone can make great steaks.
  • I’ve included my favorite tips below to make a restaurant-worthy steak (and it costs much less at home too)!

Ingredients

Ribeye Steaks – This ribeye steak recipe uses steaks without a bone. 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 often have a larger piece of fat in the middle. This will all melt into the steak making it ultra juicy!

Seasoning – Use your favorite steak spice for this recipe (we love Montreal Seasoning or Hey Grill Hey Beef Seasoning). Rib eye steaks have so much flavor they really don’t need a lot of fancy ingredients or a marinade.

My dad always uses a simple combination of unsalted butter, black pepper, and seasoned salt and his steaks are ALWAYS amazing.

How to Grill Ribeye Steaks

  1. Bring steaks to room temperature and season per the recipe below.
  2. Heat grill to medium heat. Season steaks and grill them between 5 to 7 minutes on each side, depending on the desired done-ness.
  3. Remove steaks, dot them with butter, and allow them to rest about 5 to 10 minutes before serving.

Read More : Grillhousecafesanmarcos.com

Perfect Ribeye Steaks

Oven Method

  1. Preheat the oven and cast iron skillet or ovenproof pan per the recipe below.
  2. Sear the seasoned ribeye steaks for two minutes per side. Once steaks are browned on both sides, place the pan in the oven and roast according to the recipe instructions below until you reach the desired doneness. Do not overcook.
  3. 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!

Tips for Perfection

Making a great steak is not difficult but here are some things to ensure it’s perfect every time!

Prep

  • If using frozen steak, be sure to let it fully thaw.
  • Bring steaks to room temperature before cooking.
  • A bit of vegetable or canola oil before seasoning helps the seasonings stick.
  • Season steaks just before cooking.
  • Preheat the cast iron pan, oven and/or grill.

Cooking

  • Searing the outside of the meat helps ensure the juices are sealed inside.
  • Do not press the steak as it is cooking on the grill.
  • Use a meat thermometer and be sure not to overcook.
  • Remove the steaks a few degrees before they reach the desired temperature as they will continue to rise a few degrees as they rest.
  • Always rest steaks 5-10 minutes before serving for best results.

Steakhouse Sides

Here are some of our favorite steak house side dishes!! If cooking in a cast iron pan add some butter, a couple of garlic cloves and some fresh herbs (like rosemary or thyme) to the pan along with a bit of heavy cream to make a great pan sauce.

6
Jul, 2023
How To Cook Steak On The Stovetop

How To Cook Steak On The Stovetop

How To Cook Steak On The Stovetop – I love the kind of dinner you can create without relying on a recipe. Truth be told, good cooking is more about mastering techniques than following recipes, and the best dishes are often the simplest to whip up. A perfectly cooked steak is a prime example. With just a handful of ingredients and a single pan, you can prepare a steak that rivals one you’d enjoy at a high-end steakhouse.

The secret lies in mastering the art of pan-searing. This classic technique involves cooking the surface of your food undisturbed in a piping hot pan until a crisp, golden-brown, and flavorful crust forms. It’s the key to building flavor and texture in a dish, while also preventing sticking and giving your meal a restaurant-quality appearance. Pan-searing is hands-down the best way to cook a steak (it works wonders for salmon and scallops, too), and it also happens to be the easiest.

 

WHAT YOU’LL NEED TO COOK STEAK ON THE STOVETOP

When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. (For larger or slow-cooking cuts, like beef tenderloin with red wine sauce or beef stew with carrots and potatoes, pan-searing is usually the first step, and then you finish the cooking in the oven.)

HOW TO COOK STEAK ON THE STOVETOP

To begin, pat the steak dry with paper towels. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.)

Season the steaks generously on both sides with salt and pepper; the seasoning will stick to the surface and help create a delicious crust.

Read More : Grillhousecafesanmarcos.com

How To Cook Steak On The Stovetop

Turn on your exhaust fan and heat a heavy pan over medium-high heat until it’s VERY hot. The best pans for pan-searing are stainless steel or cast-iron since they can withstand high temperatures.

Add the oil to the pan. You’ll know it’s hot enough when it begins to shimmer and move fluidly around the pan.

Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle. (Use a pan that is large enough that it’s not such a tight fit or the pan will cool down and your food will steam instead of sear.)

Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust. (Don’t worry about sticking; the steaks will release easily when they are ready to flip.)

Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).

Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust. (Don’t worry about sticking; the steaks will release easily when they are ready to flip.)

Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).

If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain. (Resting allows the juices to redistribute from the outside of the steaks; if you slice them too soon, the juices will pour out of them.)