Today I will show you the best two ways to cook steak ribeye and you will get the answer to the question of how to cook a steak ribeye.
The first best way to cook a ribeye steak:
Pan-Seared-To-Oven Steak
Servings: 2
INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
PREPARATION
1. Preheat oven to 400˚F/200˚C
2. Generously season all sides of the steak with salt and pepper.
3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
4. Sear the steak for 2-3 minutes on the first side, then flip.
5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds.
7. Turn the steak on its side and cook to render off any excess fat.
8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
The second best way to cook a ribeye steak:
Reverse-Seared Steak
Servings: 2
INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
PREPARATION
1. Preheat oven to 200°F/95°C.
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak rarer or more well-done.
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 1 minute on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Baste for about 1 minute, then flip and baste the other side for about 15 seconds.
8. Turn the steak on its side and cook to render off any excess fat.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
I hope this ribeye steak cooking article helped you and you learned the best ways to cook a ribeye steak.
If you want to learn more about how to cook a rib eye steak then click here.
The first best way to cook a ribeye steak:
Pan-Seared-To-Oven Steak
Servings: 2
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
PREPARATION
1. Preheat oven to 400˚F/200˚C
2. Generously season all sides of the steak with salt and pepper.
3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
4. Sear the steak for 2-3 minutes on the first side, then flip.
5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds.
7. Turn the steak on its side and cook to render off any excess fat.
8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
The second best way to cook a ribeye steak:
Reverse-Seared Steak
Servings: 2
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
PREPARATION
1. Preheat oven to 200°F/95°C.
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak rarer or more well-done.
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 1 minute on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Baste for about 1 minute, then flip and baste the other side for about 15 seconds.
8. Turn the steak on its side and cook to render off any excess fat.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
I hope this ribeye steak cooking article helped you and you learned the best ways to cook a ribeye steak.
If you want to learn more about how to cook a rib eye steak then click here.
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