Table of Contents

1. Introduction
2. Understanding Ribeye: The Cut of Choice
3. Preparing the Ribeye Steak
4. Cooking the Ribeye Steak
5. Serving the Ribeye Steak
6. Conclusion
7. FAQ

Introduction

Imagine biting into a perfectly cooked ribeye steak, its juices bursting with flavor and tenderness, leaving you craving for more. Ribeye steaks are not just a meal; they’re an experience that brings people together, whether it’s a casual weeknight dinner or a special celebration. The secret to achieving that restaurant-quality ribeye at home lies in mastering the cooking technique, particularly when using the stovetop.

In this post, we will delve into the art of cooking medium rare ribeye on the stove, covering everything from selecting the right cut to achieving the perfect sear. Ribeye steaks are renowned for their rich marbling, which contributes to their flavor and tenderness. Learning how to cook them properly will not only enhance your culinary skills but will also elevate your dining experience at home.

By the end of this guide, you’ll understand not only how to cook a medium rare ribeye on the stove but also the science behind perfecting this delicious cut of beef. We’ll explore the preparation, cooking techniques, and aftercare involved in serving an exceptional ribeye steak. Get ready to impress your family and friends with your newfound expertise!

Let’s embark on this culinary journey, and I promise you that with the right ingredients and techniques, you’ll be able to create a steak that rivals your favorite steakhouse.

Understanding Ribeye: The Cut of Choice

Ribeye steaks are cut from the rib section of the cow, specifically from the rib primal, which spans from the sixth to the twelfth rib. This section is known for producing some of the most flavorful and tender cuts of beef.

Characteristics of Ribeye

1. Marbling: Ribeye steaks are known for their abundant marbling—streaks of fat that run throughout the muscle. This fat melts during cooking, imparting rich flavors and juicy textures.

2. Thickness: A ribeye steak typically ranges from 1 to 1.5 inches thick. Thicker cuts are ideal for stovetop cooking as they allow for even cooking while maintaining a juicy interior.

3. Bone-In vs. Boneless: Ribeyes can be found bone-in or boneless. Bone-in steaks tend to have a richer flavor due to the marrow, while boneless cuts are easier to slice and serve.

Choosing the Right Ribeye

When selecting a ribeye steak, look for the following traits:

• Color: Choose a steak that has a bright red color, indicating freshness.
• Marbling: Look for a high degree of marbling for optimal flavor and tenderness.
• Thickness: Aim for steaks that are at least 1 inch thick for better control over doneness.

At Land and Sea Delivery, you can find premium ribeye steaks sourced locally, ensuring quality and flavor.

Explore our Beef Collection here.

Preparing the Ribeye Steak

Preparation is key to cooking a great ribeye steak. Here’s how to get started:

Step 1: Bring to Room Temperature

Remove the ribeye from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly.

Step 2: Seasoning

Seasoning is crucial for enhancing the natural flavors of the steak. Use the following steps:

1. Pat Dry: Use paper towels to pat the steak dry. Removing moisture is essential for achieving a good sear.

2. Season Generously: Sprinkle salt and freshly ground black pepper on both sides of the steak. You can also use additional spices like garlic powder, paprika, or your favorite steak rub.

3. Press the Seasoning: Gently press the seasoning into the meat to ensure it adheres well.

Step 3: Prepare Your Cooking Equipment

The right cookware makes all the difference when cooking ribeye steak. Here’s what you need:

• Heavy-Bottomed Skillet: A cast-iron skillet or stainless-steel pan is ideal for stovetop cooking. These pans retain heat well and help achieve a perfect sear.

• High Smoke Point Oil: Choose oils like canola, avocado, or grapeseed oil for searing. Avoid olive oil, as it has a lower smoke point and can burn at high temperatures.

• Butter: Adding butter towards the end of cooking enhances flavor and helps create a delicious crust.

Cooking the Ribeye Steak

Now that you’re prepared, let’s dive into the cooking process:

Step 1: Preheat the Pan

1. Place your skillet on the stove and turn the heat to medium-high. Allow it to heat up until it’s very hot—this is crucial for a good sear.

2. Add a tablespoon of oil to the pan. It should shimmer and flow easily when it’s hot enough.

Step 2: Sear the Steak

1. Carefully place the seasoned ribeye in the pan, laying it away from you to avoid splatters. You should hear a satisfying sizzle.

2. Do Not Move the Steak: Let it cook undisturbed for about 3-4 minutes. This is important for forming a crust.

3. Check for a Good Sear: After 3-4 minutes, check the underside of the steak. It should have a deep brown color. If it lifts easily, it’s ready to flip.

Step 3: Flip and Finish Cooking

1. Use tongs to flip the steak over gently.

2. Add Butter and Aromatics: In the last minute of cooking, add a tablespoon of butter and some fresh herbs like thyme or rosemary to the pan. Spoon the melted butter over the steak for added flavor.

3. Check for Doneness: For medium rare, cook until the internal temperature reaches 130-135°F (54-57°C). Use a meat thermometer for accuracy.

4. Cooking Times:

   • For medium rare: Approximately 3-4 minutes per side.
   • For medium: Approximately 4-5 minutes per side.

Step 4: Resting the Steak

Once cooked to your desired doneness, remove the ribeye from the pan and transfer it to a cutting board.

• Let it Rest: Cover the steak loosely with aluminum foil and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Serving the Ribeye Steak

After resting, it’s time to serve your beautifully cooked ribeye:

1. Slice Against the Grain: To enhance tenderness, slice the steak against the grain. This makes it easier to chew and enhances the overall dining experience.

2. Plate and Garnish: Arrange the slices on a plate, garnishing with fresh herbs if desired. Pair your ribeye with sides like roasted vegetables, mashed potatoes, or a simple salad for a complete meal.

Conclusion

Cooking a medium rare ribeye on the stove is a rewarding experience that combines technique with the joy of savoring a delicious meal. By following the steps outlined in this guide, you can achieve a steak that is juicy, tender, and bursting with flavor. Remember to choose a high-quality ribeye, prepare it thoughtfully, and give it the attention it deserves while cooking.

At Land and Sea Delivery, we are passionate about providing you with the finest cuts of beef. Our mission is to bring fresh, local, and premium meats directly to your door. Explore our Home Delivery Service and Shop for your next culinary adventure.

FAQ

How long should I cook a ribeye steak for medium rare?
Cook the ribeye steak for about 3-4 minutes on each side, depending on thickness. The internal temperature should reach 130-135°F (54-57°C).

Do I need to season the ribeye steak?
Yes, seasoning is essential. Generously season both sides with salt and pepper, and feel free to add additional spices for extra flavor.

What is the best oil to use for cooking ribeye?
Use an oil with a high smoke point, such as canola, avocado, or grapeseed oil, for optimal searing.

Why should I let the steak rest after cooking?
Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful steak when sliced.

Can I use a non-stick pan to cook ribeye steak?
While you can use a non-stick pan, a cast-iron or heavy-bottomed skillet is recommended for achieving a better sear and flavor.

With these techniques and tips, you're well on your way to mastering the art of cooking ribeye steak on the stove. Enjoy your culinary journey!