Cook Rib Eye Steak

One of the better cuts of beef, the Rib eye steak, is guaranteed to satisfy even the most dedicated of carnivores. These quick and simple methods will show you how to get the most out of your steak.

Ingredients

• 10 oz (300 g) Rib eye steak
• 1/4 cup (60 ml) olive oil
• Salt and pepper to taste

Steps

In the Pan

1. Preheat the pan. Begin by placing the grill pan over a high heat and allow it to become very hot. While you're waiting, take your steak out of the fridge and let it warm to room temperature.
   • Another option is to put the pan in the oven and turn the oven to 500°F (260° C). When the oven reaches that temperature, take it out and place the pan on high heat on the stovetop.
2. Brush with oil. Brush both sides of the steak with a light coating of oil (preferably olive) and season both sides with salt and pepper to taste. It's always a good idea to season your steak just before cooking it. Otherwise, the salt will draw all the moisture out of the meat and it will affect the taste.
   • If you're wondering just how much salt to use, a "generous pinch" is about right. Though it's ultimately up to you and your taste buds.
3. Grill the steak. Now that the grill pan is really hot, place the Rib eye onto it. If you are using a regular frying pan, pour a little oil on it (not too much!) before you add the steak. Then cook the meat until the bottom is brown and crispy. Check to see if it's ready to flip by turning one end up -- if a crust has built, it's time.
   • Brush once more with oil and turn it over to the other side. Don't ever turn the meat more than once; over-flipping it makes it very tough. Now reduce the heat to medium. The cooking time will depend on the type of pan you use, the steak's thickness, and how well done you like your steak.
     • For 3/4" (2 cm) thickness, about 5 minutes for the first side and 3 minutes for the second side is medium.
4. Test for readiness. Seasoned restaurateurs use a handy little trick to tell when a steak is done. Try this test to tell when your steak is ready:
   • Hold open your hand in front of you in a relaxed manner. Push on the fleshy part just under your thumb. For a rare steak, your meat should have that same consistency. For medium rare, push a little under the rare spot. For medium, push halfway down the fleshy part of your thumb. For medium well, move down towards the wrist and gently push just before the bone. And for well done, push on the bone. To make the comparison, prod the steak with tongs.
5. Remove and rest. When ready, remove the Rib eye from the pan with your tongs and place it immediately onto a rack. A tray will do, with a spoon inverted to act as a rack, if you don't have one. This will stop the meat from steaming (which cooks it further) and will keep it at your desired level of doneness. It is important to let the steak rest a minute or two before serving. This will give the juices time to flow throughout the steak, enhancing its flavor.
   • If available, wrap it up loosely in aluminum foil. This preserves all the juices, heightening the flavor and improving the steak's texture.
6. Serve. Your juicy steak is now ready for serving and eating. Try it with French fries, vegetables, or even roasted potatoes. Serve whole or slice thin and fan on a plate.

On the Grill

1. Choose your beef. When buying Rib eyes, shoot past the shelves and make a beeline for the butcher’s counter. Purchase a steak that is an inch to an inch and a half thick (2.5 cm to 4 cm). Thicker steaks allow for a great crust on the outside while still cooking to a perfect medium-rare on the inside.
2. Preheat your grill to high heat. If you have a burner just for searing, get that going too. If you have a sear burner and a steak that is thick (over an inch), get one side of the grill (away from the sear burner) going at medium-high in case you should need to cook it a little more after the sear.
   • Before grilling, always clean and lubricate your grill grates with some cooking oil on a paper towel (using your tongs, of course). If you don't, you risk the steak sticking.
3. Rub your steak with olive oil and coat it with salt and ground black pepper. How much you use is up to you, but don't scrimp on flavor. The olive oil has just the right body to make the salt and pepper create a savory, caramelized crust.
4. Place the Ribeye on the hottest part of the grill (or your sear burner). Don't go anywhere! Stand at the ready with your tongs. At this point, you are on flare-up watch. The fat dripping off of those beautiful slabs is bound to create a flare-up. This is normal.
   • If a flare-up does happen and sticks around (more than a couple seconds is not okay), use your tongs to slide the steak away from the flame until it dies down and then move it back over the main source of heat.
5. Continue to grill with the lid open for about 4 – 6 minutes. After this duration of time passes (depending on how you like your steak of course), flip the steak over onto the other side, still over the hottest part of the grill.
   • Remember: You can always throw it back on the grill if it isn't done enough; however, you can’t undo an over-cooked steak. So err on the side of rare if you find yourself unsure.
6. Grill the steak for an additional 4 – 6 minutes on the other side. Keep the lid open. Note: this time is for a medium-rare steak. If you like yours a little more done, wait a minute or two longer.
7. Remove the steak from the grill and allow to rest for 5 minutes before serving. Be patient -- the resting period is important. The juices need time to stabilize; you don't want them running out when you cut into the meat.
8. Serve. A juicy Rib eye as the centerpiece of your meal can be served with virtually anything. Grill up some corn, toss a salad, open that bottle of red wine, and you'll be good to go.

Tips

• The fat marbling found in Rib eyes makes for a very flavorful and juicy steak without a lot of effort on your part. Resist the temptation -- you won't be needing any fancy marinades.

Warnings

• Always be careful around high heat. Don't let children near the grill.

Things You'll Need

In a Pan

• Cast-iron grill pan
• Brush
• Tongs
• Tray
• Spoon

On the Grill

• Paper towel and oil (for grate cleaning)
• Tongs
• Plate or tray for cooling

Sources and Citations

• VideoJug.com - Original source of information, shared with permission
• http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

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• Make Swiss Steak Using Canned Tomatoes
• Cook Wagyu Beef
• Cook Ribeye Steak in the Oven
• Cook Top Sirloin Steak
• Cook Steak
• Reheat Steak
• Broil Steak
• Pan Sear a Steak
• Grill Filet Mignon
• Grill Sirloin Steak

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