How To Cook Ribeye Steak On Stove
Introduction
The ribeye steak, celebrated for its rich marbling and robust flavor, is a favorite among steak aficionados. While grilling is a popular method, knowing how to cook ribeye steak on stove offers a convenient and reliable way to achieve a perfectly cooked steak indoors, any time of year. This method allows for precise temperature control and consistent results, making it ideal for both novice and experienced cooks.
Ingredients
1 Ribeye Steak (1-1.5 inches thick), preferably USDA Prime or Choice 1-2 tablespoons High-Heat Cooking Oil (e.g., Avocado, Grapeseed, or Canola) Salt (Kosher or Sea Salt) Freshly Ground Black Pepper 2 tablespoons unsalted butter (optional) 2 cloves garlic, minced (optional) Fresh thyme or rosemary sprigs (optional) Substitution Tips: Consider using clarified butter or ghee if sensitive to dairy. For a bolder flavor, experiment with different types of peppercorns or smoked salt.
Preparation Steps
Pat the Steak Dry: Use paper towels to thoroughly dry the ribeye. This is crucial for achieving a good sear. Moisture is the enemy of a beautiful crust. Season Generously: Liberally season the ribeye with salt and pepper on both sides. Don’t be shy the seasoning needs to penetrate the meat. Season at least 30 minutes before cooking, or preferably up to 2 hours in the refrigerator. Bring to Room Temperature: Allow the steak to sit at room temperature for at least 30 minutes before cooking. This helps it cook more evenly. The internal temperature of the steak rises more quickly when starting at room temperature. Tips: For enhanced flavor, consider dry brining the steak with salt for up to 24 hours in the refrigerator before cooking. This helps the meat retain moisture and intensifies the flavor.
Cooking Instructions
1. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Allow the pan to heat up until it’s smoking hot. This is critical for developing a good sear. 2. Add Oil: Add the high-heat cooking oil to the hot pan. The oil should shimmer and spread evenly. 3. Sear the Steak: Carefully place the ribeye in the hot pan. Sear for 2-3 minutes per side, without moving it, until a dark brown crust forms. The Maillard reaction occurs at high temperatures, creating flavorful compounds on the surface of the steak. 4. Reduce Heat and Cook to Desired Doneness: Reduce the heat to medium. Add butter, minced garlic, and herbs (if using) to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter and herbs. 5. Continue Cooking: Cook the steak to your desired level of doneness, using a meat thermometer to monitor the internal temperature. Rare: 125-130F (52-54C) Medium Rare: 130-135F (54-57C) Medium: 135-145F (57-63C) Medium Well: 145-155F (63-68C) Well Done: 155F+ (68C+) 6. Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result. Recommended Times and Temperatures: Searing at high heat is essential for flavor. Adjust cooking time based on steak thickness and desired doneness.
Serving Suggestions
The perfectly cooked ribeye steak is a versatile dish that can be enjoyed in numerous ways. Classic Steak Dinner: Serve with mashed potatoes, roasted vegetables (asparagus, broccoli, or Brussels sprouts), and a simple salad. Steak Frites: Pair with crispy french fries and a barnaise or aioli sauce. Steak Salad: Slice the ribeye thinly and serve it over a bed of mixed greens with tomatoes, cucumbers, and a vinaigrette dressing. Steak Sandwiches: Use the ribeye in sandwiches or wraps with caramelized onions, peppers, and your favorite condiments. Traditional accompaniments include horseradish sauce, chimichurri, and red wine reduction.
Tips and Common Mistakes
Don’t overcrowd the pan: Cook one steak at a time to ensure proper searing and even cooking. Avoid moving the steak too much: Resist the urge to move the steak around while searing. This allows a proper crust to form. Use a meat thermometer: A meat thermometer is the most accurate way to determine the doneness of your steak. Don’t skip the resting period: Resting the steak is crucial for retaining moisture and achieving a more tender result. Overcooking: One of the most common mistakes is overcooking the steak. Use a meat thermometer and pay close attention to the internal temperature. Useful Cooking Tips: Consider adding a knob of butter and aromatics like garlic and herbs during the last few minutes of cooking to infuse the steak with additional flavor. Basting the steak with the pan juices also enhances its richness.
Explore More Cooking Guides
Learning how to cook ribeye steak on stove empowers cooks to enjoy this culinary treasure conveniently. Its rich flavor, tender texture, and adaptability to various tastes and occasions make it a rewarding dish to master. Give this stovetop method a try, and discover how easy it is to achieve steakhouse-quality results in your own kitchen. For more delicious cooking guides and inspiration, visit foodrecipestory.com.
