### Ideal Ribeye Steak Recipe
This Ribeye Steak recipe produces juicy, tasty steaks with a beautifully seared outer layer and a buttery finish, all done on the grill. With straightforward seasoning and a brief resting period, you can achieve steakhouse-level quality in just a few simple steps.
#### Serving Ideas
I enjoy pairing this steak with basic oven-roasted potatoes, a tomato burrata salad, and corn on the cob grilled to perfection.
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### Holly’s Recipe Features: Ideal Ribeye Steaks
– **Taste:** Succulent and richly flavored with a savory, smoky crust, buttery finish, and perfectly seasoned profile.
– **Why Prepare It:** Two dependable cooking techniques make it easy to create steakhouse-style ribeye without complicated marinades.
– **Preparation Tip:** Allow the steaks to rest briefly at room temperature before cooking, then season generously right before placing them on the heat.
**Total Duration:** 30 Mins
**Servings:** 2 Steaks
**Cooking Technique:** Grill (or oven)
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### Ingredient Insights
– **Ribeye Steaks:** Select steaks about 1 inch thick with visible marbling for optimal flavor and tenderness. Boneless ribeyes cook uniformly and are easier to manage, while bone-in varieties may require slightly longer cooking times.
– **Steak Seasoning:** Use your preferred steak seasoning (we favor Montreal Seasoning or Hey Grill Hey Beef Seasoning), or opt for simplicity with kosher salt and black pepper.
– **Butter:** Enhances richness and provides a buttery finish as the steaks rest. It’s optional, but homemade steak butter can add an additional flavor dimension.
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### Steps to Create Ideal Ribeye Steak
1. Allow the steak to reach room temperature. Coat with oil and season well.
2. Grill or sear in a cast-iron skillet, finishing in the oven.
3. Move to a plate, add butter on top, and loosely tent with foil.
Allow the steaks to rest and then serve.
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### Success Tips
– **Dry Off:** Bring the steak to room temperature, then dry it off before applying oil and seasoning. Reducing surface moisture promotes better browning.
– **Employ a Thermometer:** Steak thickness, initial temperature, grill heat, and skillet temp can influence cooking time. Refer to a steak temperature and doneness chart as internal temperature is more reliable than time.
– **Consider Carryover Cooking:** The steak will continue to warm by 5°F after being removed from the heat. Check the temperature toward the cooking’s conclusion rather than waiting until it appears cooked.
– **Ensure Space:** Use a large skillet to prevent crowding the steaks and cook in batches if needed.
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### Preserve That Steak
Store leftovers in a sealed container in the refrigerator for up to 4 days and in the freezer for as long as 6 months.
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### Cooking Procedure
1. Take steaks out of the fridge at least 45 minutes prior to cooking.
2. Preheat the grill to medium heat (around 375°F).
3. Right before cooking, rub steaks with olive oil and season generously to your preference.
4. Grill for 5 to 6 minutes per side for medium-rare, or 6 to 7 minutes per side for medium.
5. Remove from the grill and top with a pat of butter, loosely cover with foil. Let the steaks rest for 5 to 10 minutes before serving.
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### Cooking Durations/Temperatures
Cooking times mentioned are estimates for a 1″ steak and will vary based on thickness and temperature. Remove steaks from the heat roughly 5°F before they reach the desired temperature as the heat will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
– Rare: 125°F
– Medium-Rare: 135°F
– Medium: 145°F
– Medium Well: 155°F
– Well: 160°F
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### Nutritional Information (Per Serving)
– **Calories:** 694
– **Carbohydrates:** 1g
– **Protein:** 46g
– **Fat:** 57g
– **Saturated Fat:** 23g
– **Cholesterol:** 168mg
– **Sodium:** 218mg
– **Potassium:** 606mg
– **Sugar:** 1g
– **Vitamin A:** 384 IU
– **Calcium:** 16mg
– **Iron:** 4mg
Nutritional information is an estimate and may differ based on cooking methods and ingredient brands used.