Beef Rib Eye Steak Cooking Time
Tender ribeye steaks cooked to juicy perfection is the all-time manner to enjoy steaks at home (and it's not difficult to make)!
This astonishing cut of beef is definitely a favorite and in my opinion, one of the most flavorful out there. In that location is no need for special or fancy ingredients, simply steaks, seasonings, a brush of oil, and a pat of butter for perfection.
A Steak That'due south Perfect Every Time!
Nosotros dearest this recipe considering a simple cut of beef can exist transformed into a juicy, tender steak that volition leave mouths watering.
Naught beats a keen steak—and they're even improve when they're made at home!
This is a "foundation" recipe and truly, anyone tin make great steaks at home. I've shared my favorite tips below.
Ingredients
STEAKS
Cull ribeye steaks that take nice fifty-fifty marbling throughout for the best results. Thicker 1″ steaks are easier to cook than thinner steaks. You can get a overnice char on the outside without overcooking (I prefer to cook to medium-rare).
Ribeyes have a fat cap along the outside and volition nearly often have a larger piece of fat in the eye. This volition 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). Ribeyes accept and then much flavor they really don't need a lot of fancy ingredients or a marinade.
My dad e'er uses a simple combination of pepper and seasoned salt and his steaks are E'er amazing.
How to Cook Ribeye Steak (Oven Method)
Just a few uncomplicated steps and you've got a steakhouse entrée on the table in no fourth dimension!
- Preheat oven and a bandage fe pan or heavy skillet ( per recipe beneath ).
- Brush steaks with oil and season as desired.
- Cook the steaks almost 2 minutes on each side. In one case steaks are browned on both sides, place the pan in the oven and roast according to recipe instructions beneath.Practise not overcook.
- Remove pan and place cooked steaks on a plate and add together butter pats to each piece. Make a foil tent and allow the steaks "residue" about 5 to x minutes. Resting is important to go along them juicy!
This recipe uses one″ thick boneless ribeye steaks that take been removed from the fridge for at least 30 minutes before cooking. Thinner or thicker steaks can vary in cook time. Use an instant-read thermometer for best results.
How to Grill Ribeye Steaks
- Prepare/season steaks per recipe below .
- Rut grill to medium. Season steaks and grill them between 5 to vii minutes on each side, depending on the desired done-ness.
- Remove steaks, dot them with butter, and allow them to remainder about 5 to 10 minutes before serving.
Tips for Perfection
- If using frozen steak, be sure to permit it fully thaw.
- A bit of oil earlier seasoning helps the seasonings stick. Season just before cooking.
- Preheat the bandage fe pan, oven and/or grill.
- Searing the exterior of the meat helps ensure the juices are sealed inside.
- Use a meat thermometer and be sure non to overcook.
- Do not press the steak equally it is cooking on the grill.
- Always remainder steaks five-10 minutes before serving for all-time results.
Steakhouse Sides
- Twice Baked Potatoes
- Like shooting fish in a barrel Grilled Asparagus
- Sauteed Mushrooms with Garlic
- Perfect Baked Potatoes
- Bootleg Garlic Staff of life
- Creamed Spinach
- Caesar Salad
Did you make these Ribeye Steaks? Be sure to leave a comment and a rating beneath!
Perfect Ribeye Steaks
Prep Time five minutes
Cook Time xv minutes
Rest Time 10 minutes
Total Fourth dimension thirty minutes
Servings two steaks
Ribeye Steaks are tender, juicy, and are e'er a family favorite!
- 2 ribeye steaks 1" thick
- 2 tablespoons olive oil
- steak seasoning or kosher salt & pepper, to taste
- 2 tablespoons butter or herbed butter
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Remove steaks from the refrigerator at least 45 minutes earlier cooking.
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But before cooking, rub steaks with olive oil and generously season to sense of taste.
Oven
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Preheat oven to 400°F.
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Preheat a large bandage-iron pan on the stove over medium-loftier heat.
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Add steaks and melt two minutes per side to brown
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Place the pan in the oven and roast eleven-fourteen minutes or until steak reaches desired temperature.
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Immediately remove steaks from the pan and identify on a plate to remainder. Top steaks with a pat of butter, loosely tent with foil.
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Balance steaks 5-10 minutes before serving.
Grill
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Preheat grill to medium heat (approximately 375°F).
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Prepare steaks as to a higher place and grill 5-vi minutes per side for medium-rare or six-vii minutes per side for medium.
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Remove from the grill and top with a pat of butter, loosely tent with foil. Residuum steaks 5-x minutes before serving.
Cook times provided are approximate for a 1" steak and volition vary based on steak thickness and temperature.
Remove steaks from the heat about 5° earlier it reaches the desired temperature as the temperature will continue to ascension. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F
Rest steaks five-10 minutes before serving.
Calories: 694 , Carbohydrates: 1 yard , Protein: 46 g , Fat: 57 g , Saturated Fat: 23 g , Cholesterol: 168 mg , Sodium: 218 mg , Potassium: 606 mg , Saccharide: one yard , Vitamin A: 384 IU , Calcium: 16 mg , Iron: 4 mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Class Beef, Dinner, Entree, Main Course
Cuisine American
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