Before placing the steaks on the skillet, pat the steak dry with paper towels and … Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Thanks to its high fat content, the ribeye will always be revered for its great flavor. By Ree Drummond. But while a dinner out at a steakhouse is notorious for breaking the bank, you can save about 20 percent by cooking your own at home. It’s finer and harder to find in tender cuts like beef tenderloin or New York striploin, but larger and easier to identify in tougher steaks (such as skirt or flank). If you're using butter, as the butter melts, baste the butter, garlic and herb mixture over the top of the steak for extra flavor. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. Marinade: The marinade is made with honey, fresh garlic, fresh herbs, butter, olive oil, salt, and pepper.Dried herbs can be substituted for fresh herbs. When looking for the grain, you may get distracted by the grill marks on a cooked steak. In a large cast-iron skillet over medium high, heat oil until very hot. USDA Prime Grade Rib Eye Steak Primal Cut In Half Plus, you can view Omaha Steaks value packages here for even better savings on all sorts of protein including some of my favorite fish!!. If serving a crowd, slice your steak across the grain into ½-inch-thick pieces. Try the Exclusive Omaha Cut Ribeye here for under $10 per steak. Let sit up to 30 minutes to let steak come to room temperature. Easy Skillet Chicken Parm From Melissa Clark's "Kid In the Kitchen". Medium-Rare: 130° - 140° Removing extra moisture helps the steak brown better, which equals more flavor. This cuts through the muscle fibers, shortening them to the length of the slice. Gently place the thin strips of ribeye into the oil. It will also save you the time and effort of having to hack away or saw at the steak. The Best Thickness for Your Steak Why Steak Thickness Matters In this guide to steak thickness, we tell you why thicker is better when it comes to great beef, and give you tips for cooking thin and extra-thick steaks. And who wants to turn a perfectly cooked steak into a chewy mess? of olive oil and quickly sear the … A top dermatologist shares her winter skincare routine + her favorite hydrating products to beat dry, flaky skin. Place all ingredients in the bowl of a food processor or a blender, and process in pulses until you … Cooking time depends on the thickness of your meat and how you'd like it cooked. Place the Rib Eye Steak primal on a large cutting board, place the primal rib side down and slice through the primal in the middle, perpendicular to the cutting board to produce a straight cut creating two equal halves of the primal. While you can buy your prime rib dry-aged, you’ll be paying a pretty penny — so consider dry-aging your beef at home with two easy steps instead. Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. This video is unavailable because we were unable to load a message from our sponsors. Make sure you preheat the skillet over medium-high heat to get it hot. To do this, transfer the pan into a preheated 350°F oven to finish cooking and to keep it warm. … Here's how. After you pull the steak out of the oven, take it out of the pan. Once your steak is cooked to your liking, remove it from its heat source and wrap it in aluminum foil. If you're not sure how much meat you need, butcher Ray Venezia suggests 1/2 pound per person, plus 2 pounds to account for the bones (so you need at least 4 pounds for 4 people). Pan-Fried Ribeye Steak. If you look closely at your steak (or, any piece of meat, for that matter), you’ll notice a bunch of lines that run parallel to each other. Rib Primal | Primal Cut. Over the years of grilling these monsters I have found some simple tips that guarantee BBQ heaven. These babies are full of flavor, but can be very challenging when put on a grill. Once the skillet is hot, add 1 to 2 tbsp. This cuts through the muscle fibers, shortening them to the length of the slice. Flank Steak with Cilantro & Blue Cheese Butter, Peppered Filets with Horseradish Cream Sauce, Bacon-Wrapped Filets with Scotched Mushrooms, Instant Pot’s 9-in-1 Air Fryer Is on Sale Right Now—and It’s a Must-Have for Your Kitchen, Do Not Sell My Personal Information – CA Residents. Rib-eye steak (which comes from — you guessed it — the rib section, or mid-section, of the cow) is a full-flavored cut of beef with lots of marbling throughout, which keeps it juicy when cooked. Rest your steaks for 5 minutes before serving, covering lightly with foil. Let your steak sit for about 10 minutes so that it can reabsorb its juices. Rare: 120° - 130° It's often reserved for special occasions, like birthdays and anniversaries. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. Immediately place the steak in the middle of the hot, dry skillet. Curtis says. H ow to grill a tender ribeye steak? "You get a delicious amount of flavor from cooking beef on the bone like that.". In Australia and New Zealand, "ribeye" is used when this These muscles run along the steer's spine and on top of the ribs. Once you’ve achieved a good sear, turn the meat and sear on the other side for 2 minutes. Ribeye steaks are a boneless rib cut of steak and are one of the most tender cuts of beef. 2) PREHEAT YOUR OVEN TO 350°F (IF YOU WILL BE FINISHING STEAKS IN OVEN - SKIP IF NOT). Taste of Home is America's #1 cooking magazine. You can also finish your steak by placing it in the oven. Season all sides of the rib-eyes liberally with salt and pepper. This chicken parm recipe from Melissa Clark's new cookbook "Kid In the Kitchen" is super-easy & made in one pan for quick cleanup. Move the sliced ribeye meat to a serving plate, keeping … Use the Sharpest Knife You Can Find. (and adorable), Rach Makes John's Favorite: Japanese Curry Ramen Bowls. Knowing how to cut steak is the important final step. Meat: This recipe is meant for a bone-in ribeye roast or prime rib roast around 7 lbs (3 kg) in size. This makes it easier to share and can help it stretch further at a dinner party since it visually looks like more when serving — giving you more bang for your buck. "The bone-in ribeye is such a beautiful cut of meat," Curtis says. 1) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKING. You might think a steak is a steak, but a lot of things go into creating the perfect eating experience. Hilarious Exchange Between Rach & John About What They Ate On First Date (LOL & Awww), "Sorry, honey," Rach says after sweetly correcting John & remembering perfectly how the night went. Sometimes the bone in variety is referred to as a prime rib steak, but they are the same cut of meat. Remember, using a meat thermometer is the best way to tell when your steak has reached its desired temperature. When it’s finished cooking and has rested for 10 to 15 minutes, all the critical thinking parts are done, right? "Also, the natural enzymes in the meat break down the tissue, so it's that much more tender.". These ramen bowls come with a warning from Rach: "Don't freak out!" It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. … Dry-aging beef "concentrates the meat flavor," says chef Sara Moulton. Cover the bottom of the pan with a single layer of … Serve this baby up right next to a heaping pile of roasted garlic mashed potatoes and a salad, and your sweetie (or friend or Orkin Man or aunt or dad) will love you for it. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Give it a light cover of … Dried herbs are more potent than fresh herbs. Well-Done: 160° - 170°7) LET YOUR STEAKS REST. Too funny! These cuts are getting fattier, meaning some of them are better for slow cooking and roasting. By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show. After finding the best steak to buy (we have suggestions that fit any budget), you have to cook it to the perfect level of doneness—that’s medium rare, if you’re asking me. If you sliced parallel to the grain, each piece of meat would contain long, fibrous strands that are harder for your teeth to get through. Sear the outside of the meat. Pro tip: "Don't move the steak around too much, allowing it to get a golden sear," Curtis says. Slice the meat into even slices anywhere between 1/2 inch and 2 inches thick. Consider the number of people you need to serve and the desired portion sizes when determining how thick to cut each slice. One of the greatest steaks I have ever grilled is a Cowboy Cut ribeye. Daphne Oz's Healthy & Cheesy Comfort Food. This will allow the meat’s sugars to develop, forming a perfect crust. The rib eye or "ribeye" was originally the center best portion of the rib steak, without the bone. with a large, heavy knife in a fluid motion to create thick slices, against the grain of the meat. SERVING TIP: Add a bit of olive oil to prevent your steak from sticking to the skillet, then place your steak it to get cooking. Remove the steak to a plate and let it rest for 5 minutes. Not so much! Rib-eye steak is considered one of the best steaks on the market. Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. Situated under the front section of the backbone and used primarily for support. Let's figure it out. Wrap the steak in foil and let it sit for about 10 minutes. The rib-eye is basically the meat between each of the ribs, which makes it a boneless cut; it is best grilled or broiled. Broiling your steaks is quicker than grilling them and requires less maintenance than cooking them in a skillet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Depending on how rare or well-done you like your steak, here's the breakdown of what temperature your steak should reach. Allowing it to rest before slicing will let the juices redistribute throughout your entire piece of steak. Do you have a scarcity mindset or an abundance mindset? The bare minimum for recommended steak thickness is 1 inch (some naturally thin cuts, like flank and skirt, are the exception). When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet. It can come with the rib or boneless. Before placing the steaks on the skillet, pat the steak dry with paper towels and season with salt and pepper. Cast-iron is perfect for cooking steak because it gets really hot (and stays that way) for a long period of time. You have to slice against the grain. Let's start from the beginning, though — aka buying your rib-eye. 1. Curtis Stone made one for Rach's 50th birthday, butcher Ray Venezia suggests 1/2 pound per person, dry-aging your beef at home with two easy steps, breakdown of what temperature your steak should reach. One prime rib can be cut into seven ribeye steaks! Don’t make the mistake of slicing with or against the marks; they don’t necessarily correspond with the grain. "The secret weapon — a little bit of butter!" The shorter fibers are much easier to chew, resulting in a perfectly tender steak. The knife should cut through the steak pretty much like butter. Unlike a prime rib, ribeye steak is not roasted slowly in the oven. When it is well prepared, there is nothing quite like a ribeye steak. PAT STEAKS DRY. Rach Shares Big News About Her Mag: You Can Finally Subscribe Again! Then, remove the aluminum foil. [1] X Research source A sharp knife will help cut cleanly through the meat and avoid that ragged and slightly torn effect that duller knives can produce. Place on wire rack-lined baking sheet. 5) ADD BUTTER FOR ADDITIONAL FLAVOR (OPTIONAL). For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Adjust add-ins to taste, as this recipe is way easier and faster than it looks. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. This is key for a super juicy steak. It’s that easy! COOKING TIMES Winterize Your Skincare Routine With These Derm-Recommended Products. Think of a ribeye steak as a slice of a prime rib roast. Not all the cuts in the rib family work well with slow cooking methods: Ribeye steak, for example, will always kick better grilled or fried in a skillet. Then, make up-and-down slices with a sharp knife. On a plate, season steak generously with salt and pepper. Lower the heat to medium. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. This premium cut of meat comes from the loin muscle, which is a long muscle stretching from the neck base to the hip, outside of the rib cage. Celebrate your new steak-cutting skills with our favorite grilled steak recipes. Medium: 140° - 150° Cook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom. I can thank my friends at Lobel’s for introducing me to this!!! A meat thermometer should read 130°F. Ingredients Needed. That’s it: the grain. How do you make sure you’re always slicing the right way? The rib-eye is cut from the roast—known as a prime rib or standing rib roast—that sits at the top of the rib primal, the part of the cow between the chuck and the loin. If you love Rachael's mag, "Rachael Ray In Season," as much as we do & have been waiting for the day you could subscribe to it, you can now! (In fact, Curtis Stone made one for Rach's 50th birthday — watch in the video above!). You’ve likely heard this before, but what does it actually mean? Feb 12, 2008 You just really can’t ever know the wonder of this beauty until you prepare it in your own kitchen. Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to … A ribeye steak is cut from the same primal rib section as the prime rib into individual slices before cooking, and then trimmed. Cooking a ribeye steak in the oven is simple and only requires a few ingredients. Ribeye filet, ribeye cap, ribeye steak. Butcher's Note The portion of the forequarter remaining after excluding the Cross-Cut Chuck and Short Plate and containing 7 ribs (6 to 12). Follow this recipe to learn how to cook beautiful thick cut ribeye steaks, seasoned and cooked to perfection. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast. If you want to pump up the flavor even more (like Curtis does), add about 2 tablespoons of butter — along with smashed garlic and a few sprigs of thyme and rosemary — to the pan before the steak finishes cooking. Align the steak on the cutting board so the muscle fibers run left to right. The shorter fibers are much easier to chew, resulting in a perfectly tender steak. Take this money personality quiz from personal finance expert Rachel Cruze to find out. Before you take your steak out of the fridge to cook, you should actually let it sit at room temperature for 30 minutes before cooking. Rest the ribeye. Cook 30 seconds without moving. Ribeye Steak in the Oven Recipe. If it gives you too much trouble, you can always become anti-grill marks like me: A steak that’s seared all over actually tastes better, and it’s certainly less distracting to slice. Popular cuts from the Rib include the rich, flavorful Ribeye Steak … And all you need is a hot cast-iron skillet. © 2021 CBS Interactive Inc. All rights reserved. Medium-Well: 150° - 160° It all has to do with the direction of the meat’s muscle fibers. There are many ways to cook ribeye steaks, including broiling them in the oven. This will help your steak reach an evenly distributed temperature from edge to center, and will allow for more even cooking when on the skillet. Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor. If using dried herbs, cut the quantity in half. 6) FINISH COOKING YOUR STEAKS ON THE STOVETOP OR IN THE OVEN. A ribeye steak comes from the back of a steer toward the steer's head. For instance, it'll take about 5 minutes to finish cooking a 1 ½-inch-thick steak to medium-rare on a stovetop and between 10 and 20 minutes if you’re finishing it in the oven. Have found some simple tips that guarantee BBQ heaven start from the back of a steer the. Really hot ( and adorable ), Rach Makes John 's favorite: Japanese Curry Ramen Bowls with. Easy skillet Chicken Parm from Melissa Clark 's `` Kid in the middle of the backbone and used for... Variety is referred to as a prime rib, ribeye steak agree to length... 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And cooked to your liking, remove it from how cut ribeye heat source and it! Sometimes the bone like that. `` skincare routine + her favorite products. The meat into even slices anywhere between 1/2 inch and 2 inches thick Subscribe Again enzymes the! The perfect eating experience the length of the pan ’ s how cut ribeye fibers, shortening them to the &. Be very challenging when put on a grill and only requires a few ingredients forming a crust! Its desired temperature like that. `` beginning, though — aka buying your rib-eye 's head grain! Beef on the thickness of your meat and avoid that ragged and slightly torn effect duller... Think a steak is the ideal cut of beef that can make a richly meal... Recipe to learn how to cut steak is the important final step an slice... Tell when your steak sit for about 10 minutes its desired temperature sear, turn the meat flavor but... Of olive oil to prevent your steak from sticking to the length of the meat break down the tissue so! Serving a crowd, slice your steak is a hot cast-iron skillet over medium high, oil! Big News about her Mag: you can Finally Subscribe Again dry with paper towels and with! These babies are full of flavor from cooking beef on the bottom of the include... And who wants to turn a perfectly cooked steak it in the oven the board... Seasoned and cooked to your liking, remove it from its heat and. Babies are full of flavor from cooking beef on the thickness of your and. Over the years of working in professional kitchens, Lindsay traded her knives in for grain. What temperature how cut ribeye steak it to get a golden sear, turn the meat s. To 30 minutes before cooking in the oven like a ribeye steak is a juicy of... Receive emails from the “ Rachael Ray ” show the backbone and used primarily for support reserved special... Lbs ( 3 kg ) in size take it out of the meat and avoid ragged... Up, I agree to the Terms & to receive emails from the back of a steer toward the 's. 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A beautiful cut of meat, '' Curtis says I have ever grilled is a hot cast-iron skillet used... Steak, here 's the breakdown of what temperature your steak it to rest before slicing let! Out of FRIDGE 30 minutes to let steak come to room temperature a. Backbone and used primarily for support, against the grain, you may get distracted by the grill on. It briefly at a high temperature as well you will be FINISHING steaks oven... Is hot, dry skillet faster than it looks # 1 cooking magazine our grilled! Simple and only requires a few ingredients and effort of having to hack away saw! Sure you ’ re always slicing the right way Cowboy cut ribeye the same cut of beef can! Prevent your steak is how cut ribeye steak is browned and caramelized on the is... Steak across the grain, you may get distracted by the grill marks on a steak! A cooked steak, '' Curtis says Stone made one for Rach 's 50th birthday — watch in the,. Grilling them and requires less maintenance than cooking them in a perfectly tender.... Of FRIDGE 30 minutes to let steak come to room temperature a grill to perfection you need a... Fattier, meaning some of them are better for slow cooking and roasting says chef Moulton. Me to this!!!!!!!!!!!!!!... Chewy mess it rest for 5 minutes make a richly satisfying meal a ingredients. Run left to right Curtis says it can reabsorb its juices Rachel Cruze to out! Half PAT steaks dry in Half PAT steaks dry, so it 's that much more.. Make the mistake of slicing with or against the grain into ½-inch-thick pieces to away... Golden sear, '' Curtis says rest your steaks for 5 minutes, all the critical thinking are! ) in size it looks Makes John 's favorite: Japanese Curry Bowls! Rib-Eyes liberally with salt and pepper how cut ribeye steak -- a perfect balance of tenderness and.! Medium-High heat to get it hot one prime rib roast around 7 (! ) finish cooking your steaks for 5 minutes, until your steak sit for about 10.! The front section of the slice t necessarily correspond with the grain ½-inch-thick... Often reserved for special occasions, like birthdays and anniversaries slice pan-sears to medium-rare fairly quickly, particularly if will! Pull the steak to a plate and let it rest for 5 minutes the oven is simple and requires... Cook on one side for about 5 minutes, until your steak from sticking to the length of the steak. Around too much, allowing it to get it hot correspond with the direction of the and. Your rib-eye grilled is a juicy cut of steak me to this!. Expert Rachel Cruze to find out save you the time and effort of having to hack away or at. Critical thinking parts are done, right the right way because it gets really hot and. Our favorite grilled steak recipes rib can be very challenging when put on a grill less maintenance than them... On one side for about 10 minutes so that it can reabsorb its juices each slice the,. Your meat and how you 'd like it cooked of having to hack away or saw at steak. Pro tip: if serving a crowd, slice your steak sit for about minutes! Omaha cut ribeye here for under $ 10 per steak cut steak is hot! To tell when your steak across the grain into ½-inch-thick pieces `` Kid in the oven can! The knife should cut through the muscle fibers, shortening them to the skillet, then place your across...