Cooking a boneless ribeye steak is a delicious and straightforward process. Here's a step-by-step guide to cooking a juicy ribeye steak to perfection:
Ingredients:
- Boneless ribeye steak(s)
- Salt
- Freshly ground black pepper
- Olive oil or vegetable oil (optional)
- Butter (optional)
- Garlic cloves (optional)
- Fresh thyme or rosemary sprigs (optional)
Instructions:
Take the Steak Out of the Refrigerator: Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes to an hour before cooking. This helps the steak cook more evenly.
Season the Steak: Pat the steak dry with paper towels to remove excess moisture. Season both sides of the steak generously with salt and freshly ground black pepper. You can also add other seasonings to your liking, such as garlic powder or steak seasoning.
Preheat the Cooking Surface: You can cook the ribeye steak using various methods such as stovetop, oven, or grill. Regardless of the method, it's essential to preheat the cooking surface. For stovetop, use a skillet or a cast-iron pan and heat it over medium-high heat. For the oven, preheat it to a high temperature, around 400-450°F (200-230°C).
Add Oil (Optional): If you're using a stovetop, you can add a small amount of oil to the preheated skillet to prevent sticking. However, ribeye steaks have enough natural fat, so you can cook them without oil if you prefer.
Sear the Steak: Place the ribeye steak on the preheated cooking surface and let it sear without moving for about 3-4 minutes. This will create a nice crust on one side of the steak. If using a grill, you can sear the steak directly over the hot flames.
Flip and Add Butter and Aromatics (Optional): Flip the steak to sear the other side for an additional 3-4 minutes. If you'd like, add a few tablespoons of butter, crushed garlic cloves, and fresh thyme or rosemary sprigs to the skillet. Tilt the pan slightly, and using a spoon, baste the steak with the melted butter and aromatics.
Cook to Desired Doneness: The cooking time will vary depending on the thickness of the steak and your preferred doneness. Use a meat thermometer to check the internal temperature. Here are the general guidelines for steak doneness:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
Rest the Steak: Once the steak reaches your desired doneness, remove it from the heat and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Slice and Serve: After resting, slice the ribeye against the grain to ensure a tender bite. Serve the steak with your favorite side dishes and enjoy!
Remember, cooking times may vary, so using a meat thermometer is the most reliable way to achieve your preferred level of doneness.