How To Cook Ribeye On Stove
Introduction
The ribeye steak, prized for its rich marbling and tender texture, is a favorite among steak lovers. While often grilled, cooking a ribeye on the stove offers a convenient and controllable method for achieving a perfectly seared and juicy steak, regardless of weather or access to outdoor cooking equipment. This guide provides a comprehensive approach to mastering this technique, ensuring a restaurant-quality ribeye from the comfort of the kitchen.
Ingredients
Ribeye Steak: Choose a ribeye steak that is at least 1-inch thick. Look for generous marbling throughout the meat for optimal flavor and tenderness. Salt: Kosher salt is recommended for even seasoning. Black Pepper: Freshly cracked black pepper adds a robust flavor. Cooking Oil: A high smoke point oil such as canola, avocado, or grapeseed oil is ideal for searing. Optional Aromatics: Fresh garlic cloves, sprigs of rosemary, or thyme can be added for extra flavor (use sparingly). Butter (Optional): Adds richness and flavor towards the end of cooking.
Preparation Steps
Begin by patting the ribeye steak dry with paper towels. This removes excess moisture, facilitating a better sear. Generously season both sides of the steak with kosher salt and freshly cracked black pepper. Allow the steak to sit at room temperature for at least 30 minutes, or up to an hour. This allows the meat to cook more evenly. If using optional aromatics, prepare them by crushing garlic cloves or gently bruising herb sprigs.
Cooking Instructions
1. Heat the Pan: Place a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add the cooking oil to the pan, ensuring it is evenly distributed. Heat the oil until it shimmers and is almost smoking. 2. Sear the Steak: Carefully place the ribeye steak in the hot pan. Sear for 3-4 minutes per side without moving it, allowing a crust to form. Avoid overcrowding the pan, as this will lower the temperature and prevent a good sear. 3. Reduce Heat and Add Aromatics (Optional): Reduce the heat to medium. If desired, add crushed garlic cloves and herb sprigs to the pan. Tilt the pan and use a spoon to baste the steak with the flavorful oil and aromatics. 4. Continue Cooking: Continue cooking the steak, flipping it every 1-2 minutes, until it reaches the desired internal temperature. Use a meat thermometer to check the internal temperature. 5. Desired Doneness Temperatures: 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. Add Butter (Optional): During the last minute of cooking, add a knob of butter to the pan. Allow the butter to melt and baste the steak with the melted butter, further enhancing its flavor. 7. 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 10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving Suggestions
A perfectly cooked ribeye steak is versatile and pairs well with a variety of sides. Classic accompaniments include roasted vegetables such as asparagus, Brussels sprouts, or potatoes. Creamy mashed potatoes, garlic bread, or a simple salad also make excellent sides. For a more elegant presentation, slice the steak against the grain and fan it out on a plate. Garnish with fresh herbs or a sprinkle of sea salt.
Tips and Common Mistakes
Don’t Overcrowd the Pan: Overcrowding the pan lowers the temperature and prevents a good sear. Cook steaks in batches if necessary. Use a Meat Thermometer: Relying on visual cues alone can lead to overcooked or undercooked steak. Use a meat thermometer to ensure accurate doneness. Rest the Steak: Resting is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak. Do not skip this step. Avoid Overcooking: Ribeye is best enjoyed at medium-rare or medium. Overcooking will result in a dry and tough steak. Proper Pan Heating Ensure the pan is hot before adding the steak. A cold or lukewarm pan prevents searing and can result in uneven cooking.
Explore More Cooking Guides
Mastering the art of cooking a ribeye on the stove unlocks a world of flavorful possibilities. Its simplicity, coupled with the satisfying result of a perfectly cooked steak, makes it a go-to method for home cooks. The rich flavor and tender texture of a stovetop ribeye can elevate any meal, whether for a special occasion or a weeknight dinner. Experiment with different seasonings and sides to create a personalized dish. Visit foodrecipestory.com for more cooking guides and culinary inspiration, and start creating memorable meals today!
