The ribeye is one of the juiciest cuts of meat out there, but the best way to cook a ribeye steak remains a mystery to some. While experts may disagree about the details, there are some common threads.
1. Pan searing
This is one way to use dry heat to cook a ribeye. You’ll need a cast iron skillet that has been heated to 500 degrees and a steak that is at room temperature, coated in Canola oil, and sprinkled with Kosher salt and black pepper to taste. Put the 500 degree pan over high heat and drop the steak in. Cook the steak for 30 seconds on each side, then put the pan back into the oven, cooking the steak for two more minutes on each side there. Take the steak out of the pan, wrap foil around it loosely, and let it sit for two minutes before serving.
Alton Brown from the Food Network makes this five-minute recipe easy to replicate.
2. Grilled with garlic marinade
The ribeyes are marinated for one or two days in a mixture of balsamic vinegar, soy sauce, minced garlic, honey, olive oil, pepper, Worcestershire sauce, onion powder, salt, liquid smoke flavoring, and cayenne powder. Grill on medium-high or high heat.
AllRecipes.com’s Savory Garlic Marinated Steaks recipe has 592 reviews and an overall rating of 4.5 out of 5.0 stars.
3. Grilled with a salt, pepper, chili powder, and cayenne pepper rub
Grilling the ribeyes, after prepping them with a slightly spicy rub, gives a juicy jolt of flavor. The recipe includes a rub made from salt, ground black pepper, chili powder, and cayenne pepper. Apply the rub to all sides of the steak. Over high heat, grill the meat for four to six minutes on each side. Let them rest five to ten minutes before serving.
This is an easy recipe from Food Network’s food guru Bobby Flay.
4. Deep frying
For breading, use all-purpose flour, seasoning salt, two eggs, and one-third cup of milk. Rinse the steak, roll in flour, dip into the egg and milk mixture, then roll in flour again. Place it in a deep fryer or into a skillet with enough oil to cover the steak.
It’s unique and tasty, plus it’s especially good for a ribeye because the steak is a very tender cut and will melt in your mouth underneath the breading.
Move the oven rack about six inches from the heating element and place your cast iron skillet on it. While you let that heat up on broil for about 15 or 20 minutes, rub the room temperature steaks with a mix of olive oil, Kosher salt, and coarsely ground pepper. Carefully place the steaks in the skillet, then flip after three minutes and cook for three minutes on the other side. Then cook on 500 degrees until the meat is as well-done as you would like. Be sure to flip halfway through the remaining time. Set the steaks aside for five minutes, then serve on warm plates.
Lindauer Farms, with 100 years of experience in the beef industry, says that both grilling and broiling are the way to go. Broiling leaves the meat tender on the inside while creating a crust on the outside.
6. Dry heat, variable
The juices on the outside of the meat become more concentrated in cooking methods that use dry heat. Other tips include making sure the steak is at room temperature before cooking it, and to never salt the meat before cooking it unless you’re doing the steak salt curing method mentioned on their page.
What’s Cooking America says that dry heat is the way to go, whether it’s grilling, sear-roasting, or pan-searing. It makes the steak’s flavor more complex due to the browning and caramelizing of the outside.