How To Cook A Ribeye On The Stove
Introduction
The ribeye steak, prized for its rich marbling and robust flavor, is a favorite among steak lovers. While grilling is a popular cooking method, learning “how to cook a ribeye on the stove” offers a convenient and effective way to achieve a perfectly seared and juicy steak, regardless of the weather. This method allows for precise temperature control, ensuring optimal results every time. The technique has evolved over time, with cooks refining methods to maximize flavor and tenderness through searing, basting, and careful temperature monitoring.
Ingredients
Ribeye Steak: 1-inch to 1.5-inch thick, preferably USDA Prime or Choice. Allow to come to room temperature for at least 30 minutes before cooking. Salt: Coarse sea salt or kosher salt. Black Pepper: Freshly ground black pepper. Oil: High smoke point oil such as avocado oil, grapeseed oil, or canola oil. Butter: Unsalted butter (optional, for basting). Aromatics (Optional): Fresh garlic cloves, sprigs of rosemary or thyme.
Preparation Steps
1. Pat the steak dry: Use paper towels to thoroughly dry the surface of the ribeye. This is crucial for achieving a good sear. Moisture inhibits browning. 2. Season generously: Generously season both sides of the steak with salt and pepper. Don’t be shy; proper seasoning is essential for flavor. 3. Rest at room temperature: Allow the seasoned steak to rest at room temperature for at least 30 minutes, and up to an hour. This allows the steak to cook more evenly. 4. Prepare Aromatics (Optional): Peel and lightly crush garlic cloves. Wash and dry rosemary or thyme sprigs.
Cooking Instructions
1. Heat the pan: Place a heavy-bottomed skillet, preferably cast iron, over high heat. Allow the pan to get smoking hot. This is critical for creating a good sear. 2. Add the oil: Add about 1-2 tablespoons of high smoke point oil to the hot pan. The oil should shimmer and be just about to smoke. 3. Sear the steak: Carefully place the ribeye steak in the hot pan. Sear for 2-3 minutes on the first side, without moving it, until a deep brown crust forms. 4. Flip and sear: Flip the steak and sear for another 2-3 minutes on the second side to achieve a similar crust. 5. Reduce heat and baste (Optional): Reduce the heat to medium. Add 2 tablespoons of butter, garlic cloves, and herbs to the pan. As the butter melts, tilt the pan and use a spoon to baste the steak with the melted butter for 1-2 minutes, continuously spooning the butter over the steak. Basting adds flavor and richness. 6. Check the temperature: Use a meat thermometer to check the internal temperature of the steak. 7. Desired Doneness: 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+) 8. 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. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving Suggestions
Classic: Serve sliced ribeye steak with a side of mashed potatoes and steamed asparagus. Elegant: Pair with a red wine reduction sauce and roasted root vegetables. Simple: Serve with a fresh green salad and crusty bread. Garnish: Sprinkle with fresh herbs, such as parsley or chives, and a drizzle of olive oil.
Tips and Common Mistakes
Don’t overcrowd the pan: If cooking multiple steaks, do so in batches to maintain the pan’s temperature. Avoid moving the steak too often: Resist the urge to move the steak while it’s searing. Allow it to develop a good crust before flipping. Use a meat thermometer: This is the best way to ensure the steak is cooked to your desired doneness. Let the steak rest: Resting is crucial for tenderizing the meat and preventing the juices from running out when slicing. Incorrect Pan: Avoid using thin, non-stick pans as they don’t retain heat well enough for a good sear. Low Heat: Maintain high heat to achieve a proper sear.
Explore More Cooking Guides
Mastering “how to cook a ribeye on the stove” unlocks a world of culinary possibilities, bringing the restaurant experience to your home. The sear, the flavor, and the control over doneness make it a rewarding skill. Whether enjoyed for a special occasion or a simple weeknight dinner, a perfectly cooked ribeye is always a treat. Explore other delectable dishes and expand your culinary horizons by visiting foodrecipestory.com for more cooking guides and inspiration.
