Perfect pan-seared juicy ribeye steak recipe
Ribeye is a steak that has the best of both worlds: it’s heavily marbled with the tasty fat seen in tougher cuts, yet it comes from one of the more tender portions of cow, making it ideal for fast-cooking high-heat methods.
This steak is rich, juicy, and flavorful, with plenty of marbling throughout. Bone-in was sold. Beef rib steaks give great flavor and tenderness to operators and diners alike.
Bone-in rib steaks provide excellent plate covering and make for outstanding presentations.
The best method to enjoy steaks at home (and it’s not difficult to make) is with tender ribeye steaks grilled to juicy perfection!
This wonderful cut of beef is a personal favorite and, in my opinion, one of the most tasty out there. No special or exotic ingredients are required; simply steaks, seasonings, a brush of oil, and a dollop of butter for perfection.
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What is a ribeye steak?
Ribeye steaks are typically sliced from beef ribs nine through eleven in a cow’s rib region.
The longissimus dorsi (aka eye), a tender muscle also present in strip steak, and the fattier spinalis dorsi (called deckle or rib cap), which rests on top of the longissimus dorsi, are the major muscles in this cut of beef.
The ribeye is so fatty that USDA inspectors look for it when evaluating meat because it is a good indicator of how nicely marbled the cow is.
It’s one of the more expensive cuts, along with prime rib and filet mignon, so you want to prepare it properly.
Calories in ribeye steak
Ribeye steak has the same nutritional value as other steaks. A 3-ounce serving of ribeye steak contains around 250 calories, 68 mg of cholesterol, 8 grams of saturated fat, and 221 mg of potassium. It’s high in protein and unsaturated fats, which are good for you.
Nutritional Information and Health Benefits of Ribeye Steak
Nutritional Information for Ribeye Steak
The USDA provides the nutrition facts for 3 ounces (85g) of broiled ribeye steak from the small end (ribs 10-12).
- Calories: 199
- Fat: 10.8g
- Sodium: 50.2mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 23.8g
The side effects and benefits of beef intake are hotly debated in the health community.
While some scientists believe that plant-based diets (those that limit red meat consumption) are the healthiest, others believe that incorporating some red meat into the diet can give health benefits.
- Weight Control • Sarcopenia Risk Reduction • Anemia Prevention • Improved Immune Function • Diabetes Management
What is the difference between bone-in ribeye steak and boneless ribeye steak?
Because the rib bone functions as an insulator, a bone-in ribeye steak will take longer to cook than a boneless ribeye.
Bone-in and boneless steaks have the same flavor. T-bone steaks, on the other hand, cook more slowly and allow a bit more leeway in terms of overcooking, but they can also make it more difficult to cook the entire steak uniformly.
Bone-in steaks keep their shape better and provide for a more interesting presentation, but boneless steaks allow for caramelization on both sides of the meat.
6 best ways to cook a ribeye
Ribeye is a tender cut of beef that tastes best when cooked to the point of juiciness, somewhere between rare and medium.
This is typically accomplished through the use of high-heat cooking methods such as grilling.
- Grilling: To grill a ribeye, use a two-zone fire with one medium-hot zone and one medium-low zone. If you’re using a charcoal barbecue, arrange the coals such that one region is hotter than the others. Keep one burner on low and the other on high on a gas grill. Apply vegetable oil on the grate. Sear the ribeye over high heat for 3-4 minutes per side, or until charred. Cook until the meat is done to your liking, about 3-4 minutes per side for rare.
- Broiling: broil a ribeye steak in the oven on a broiler plate or in a seasoned cast-iron skillet for about 5 minutes per side until golden.
- Pan-frying: One of the quickest and easiest methods, pan-frying the ribeye on the stovetop allows you to keep an eye on it during cooking.
- Skillet-to-oven: This method entails briefly searing the ribeye steak in a hot (but not smoking) cast-iron pan before transferring it to a 350-450°f oven to complete cooking.
- Reverse searing: Using the same technique as skillet-to-oven, reserve searing reverses the order: bake the ribeye steak in a moderate oven (about 275°f) until almost done (90-95°f for medium-rare), about 15 minutes, then briefly sear the steak in butter until crusty and brown. This approach works best with a hot cast-iron pan, so warm it along with the oven.
- Sous vide: To cook a ribeye steak sous vide, use an immersion circulator. Rub olive oil over the ribeye and season with salt and pepper. Place a bay leaf, fresh thyme, or rosemary twig in a zip-top bag with the steak and place in a prepared water bath, setting the immersion circulator to the temperature that corresponds to your desired level of doneness. Your steak should be ready in approximately an hour, depending on thickness, at which point you can briefly sear it in a hot skillet until a brown crust forms.
3 grilling tips for exceptional ribeye steaks
- If your steak has a thick bit of fat on one end known as a fat cap, render it or you’ll wind up with a tough, inedible chunk of fat hanging off an otherwise perfectly cooked ribeye. To render the fat cap, position the steak vertically against the heat source, cap side down, until the fat is tender.
- To create a nice golden crust on your ribeye steak, absorb excess moisture by seasoning it with salt and letting it rest in the refrigerator uncovered overnight, or patting it dry with paper towels before cooking.
- Always allow ribeye (and any other type of steak) to come to room temperature before cooking to ensure equal cooking. Allow at least 30 minutes for thick-cut steaks like ribeye.
How to Serve a Ribeye
When serving your ribeye, make sure to slice it against the grain.
Ribeye’s fatty marbling might be chewy, but slicing across the grain makes it easier to eat and increases the meat’s apparent suppleness.
Ribeye is full of beef taste and goes well with traditional steak sides.
- Try classic French steak frites or favorites like American mashed potatoes or German potato salad with ribeye steak.
- Sautéed broccolini or asparagus.
- Radicchio or other bitter greens.
- Zinfandel, cabernet sauvignon, or a dark lager for a drink.
- Serve with a glass of wine. Serve with mashed potatoes. Serve alongside a salad. Serve alongside lobster. Alternatively, serves on its own.
Is ribeye a high-quality steak?
Ribeye. A ribeye is a terrific choice for the maximum juicy, meaty flavor.
These incredibly tasty steaks are essentially individually cut prime rib roasts from the cow’s top rib section.
Ribeye is extremely fatty, which permits them to keep their juiciness even when cooked at high temperatures.
What kind of meat is ribeye?
Ribeye steak is a cut-out meat from the beef rib of a cow.
This primal cut is found along the ribs of the cow, with the ribeye typically cut between the sixth and twelfth ribs.
Which is better, sirloin or ribeye?
The final decision between ribeye and sirloin comes down to personal preference. A ribeye is the way to go if you want a steak with tremendous taste and softness.
However, sirloin is a terrific choice if you like a leaner cut with a somewhat harder texture.
Is ribeye beef expensive?
Despite its delectable attributes, ribeye is one of the most expensive cuts of meat, making it the top choice for substitution with a less expensive cut of steak.
What is the price of a ribeye steak?
On average, a ribeye steak will cost between $12.99 and $14.99 per pound.
Is ribeye the cheapest steak?
A chuck-eye steak looks and tastes similar to a ribeye, but it’s one of the less expensive options available at the grocery.
Chuck’s eyes come from the cow’s rib, just like ribeyes, but a little further up the rib, so they’re not quite as soft.
What is the cheapest steak?
11 low-cost beef cuts for budget-friendly meals
- Eye of round steak.
- Bottom round steak.
- Stew meat. A full-flavored staple
- Chuck tender steak. A lean cut that resembles a tenderloin steak but is not as tender.
- Bottom round roast.
- Arm chuck roast.
- Top blade steak.
- Brisket half flat.
Which meat is the most expensive?
Wakayu beef from Japan
Japanese wagyu beef, notably the Kobe kind, is the costliest meat in the world.
Kobe beef is derived from Tajima-gyu cattle bred in Japan’s Hyogo prefecture and is known for its high amount of marbling, softness, and rich, buttery flavor.
Several reasons contribute to the high price of Kobe beef.
What meat is the cheapest?
- Chicken leg quarters.
- Chicken thighs.
- Beef chuck roast.
- “London broil”
- Chicken drumsticks.
- Pork shoulder and pork butt.
- Ground beef
Which meat is the world’s best?
Pork is the most extensively consumed meat in the world (36%), followed by chicken (33%), beef (24%), and goats/sheep (5%), according to the United Nations Food and Agriculture Organization.
What is the best meat in the world?
The flesh is valued for its outstanding marbling, which is thought to contribute to its superb texture, extraordinary tenderness, juiciness, and flavor.
Because the breed is frequently mixed with other cattle breeds, its traits only play a minor impact on meat quality.
Why is ribeye so expensive?
Pricing is heavily influenced by tenderness.
The tenderness of the meat and the percentage of the animal that it comprises heavily influence the price at which it is sold.
Tender cuts of meat, such as ribeye, porterhouse, and filet, account for only about 8% of a cow’s body weight.
Easy ribeye steak recipe ~ how is rib eye steak best cooked?
Rib eye steak is flavorful and tender, with rich marbled fat, and should be cooked to medium-rare or medium.
This gives the fat time to melt, resulting in maximum flavor and juiciness.
How to cook ribeye steak medium-rare
For the optimal medium-rare degree of doneness, cook your ribeye steak for 9-12 minutes for a 1-inch steak and 12-15 minutes for a 12-inch steak, flipping once before halfway.
A meat thermometer should read 130 degrees Fahrenheit. Rest your steaks for 5 minutes before serving, loosely covered with foil.
What temperature should you slow-cook rib-eye steak in the oven?
However, for slow-cooking a ribeye steak in the oven, a basic rule of thumb is to cook it for 20-30 minutes at a low temperature of roughly 250-275°f.
Ribeye vs. rib steak
“Rib steak” refers to bone-in ribeye, cowboy, or tomahawk.
The sole distinction between these bone-in ribeye steak slices is the length of the bones. However, the term “ribeye steak” refers to both boneless and bone-in cuts.
Is ribeye suitable for weight loss?
Ribeye steaks are minimal in calories and fat when compared to other beef cuts. As a result, it may be a better alternative for those looking to lose weight.
However, excessive consumption can increase the risk of heart disease and weight gain.