How to Cook Prime Ribeye Steak to Perfection
Ribeye steak is always a popular steak choice, highly valued for its tenderness, juiciness, and flavor. Most people will agree that nothing beats a good steak — especially one made at home! After all, why go to a steakhouse when you can cook prime ribeye steak to perfection right there in the comfort of your kitchen? With that in mind, today, Cook It would like to share with you everything you need to know about the process.
In this article, we will talk about the characteristics of ribeye, as well as the difference between ribeye and prime rib for any beginner cooks out there. In the end, we will also share with you a recipe for a classic pan-seared ribeye steak, plus some ideas for what to serve it with. Are you ready to master making a killer ribeye steak? If so, let’s start!
What’s the Difference Between Ribeye and Prime Rib?
Although ribeye and prime rib are similar, they aren’t the same. Both cult-favorites in the meat community come from the same primal cut of beef. Nevertheless, the differences between the two include the way the bone is cut, the flavor and fat distribution throughout the meat, and the cooking method that yields the best possible result. The bone that is left on the cut is the rib, whereas the ‘eye’ is the rib meat. The name comes from its rounded appearance after the bit has been cut away from the steak’s bone. In other words, one is not in any way superior to the other. Each of the two is an exquisite steak cut option — insanely flavorful, well-marbled, and with a generous chunk of fat.
What is Ribeye?
The ribeye cut comes from the prime rib. However, the steak must be cut before the roast is cooked to be considered a ribeye. It consists of two main parts: the eye and the cap, responsible for the flavor. If the ribeye is the King of Steaks, the ribeye cap is the jewel in its crown. With all its juicy fat and insane tenderness, it makes for the richest, butteriest, tenderest bit of meat.
How to Cook Prime Ribeye Steak
Prime ribeye steak tastes best when cooked just to the point of juiciness, between rare and medium. This is usually accomplished by searing both sides of the meat on super high heat. There is no need for fancy ingredients; all you need is ribeye steak, oil, seasonings, and some butter for perfection.
- 1 lb (450 g) ribeye steak
- 1 tsp canola oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 3 sprigs thyme
- 2 garlic cloves
- 2 tbsp butter
- To begin with, pop a cast-iron skillet in the oven while it’s preheating to 450 °F.
- Meanwhile, rub the meat with your preferred oil on both sides and season it with salt and pepper. Once the oven is hot, carefully transfer the empty skillet to the stovetop over moderate heat.
- Next, place the meat in the pan. Sear for a couple of minutes before flipping and topping with semi-crushed garlic and thyme.
- Return the skillet to the oven for about 6 minutes more.
- Pop the pan back on the stovetop, this time reducing heat to a minimum. Flip the meat before drizzling it with butter. Carefully tilt the skillet while continuously coating the steak with the contents of the pan. Cook until an internal temperature of 120 °F for medium-rare (approximately 2 minutes).
- Let rest for a few minutes. Before serving, coat the ribeye steak with browned butter from the skillet.
What To Serve With Ribeye Steak
Ribeye steak goes brilliantly with a number of sides. Keep it simple with mashed potatoes, cheesy scalloped zucchini, or roasted vegetables. Any steak benefits from a great sauce, too. You can try serving it with Béarnaise, salsa verde, or one of our avocado sauces, for example. In a word, you can serve it with anything your heart desires or alone. It’s good regardless.
Hopefully, this article inspired you to cook prime ribeye steak. It will be a perfect main course for a festive occasion, as well as a regular dinner when you feel like treating yourself to something decadent.