Knowing how to cut steak is the important final step. Rest your steaks for 5 minutes before serving, covering lightly with foil. Let's start from the beginning, though — aka buying your rib-eye. You’ve likely heard this before, but what does it actually mean? Before placing the steaks on the skillet, pat the steak dry with paper towels and season with salt and pepper. Rest the ribeye. 2) PREHEAT YOUR OVEN TO 350°F (IF YOU WILL BE FINISHING STEAKS IN OVEN - SKIP IF NOT). That’s it: the grain. I can thank my friends at Lobel’s for introducing me to this!!! Dry-aging beef "concentrates the meat flavor," says chef Sara Moulton. Think of a ribeye steak as a slice of a prime rib roast. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet. Consider the number of people you need to serve and the desired portion sizes when determining how thick to cut each slice. Lower the heat to medium. 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. Gently place the thin strips of ribeye into the oil. Rib Primal | Primal Cut. The rib-eye is basically the meat between each of the ribs, which makes it a boneless cut; it is best grilled or broiled. Take this money personality quiz from personal finance expert Rachel Cruze to find out. Align the steak on the cutting board so the muscle fibers run left to right. Rib-eye steak is considered one of the best steaks on the market. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Then, remove the aluminum foil. By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show. 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. (and adorable), Rach Makes John's Favorite: Japanese Curry Ramen Bowls. These ramen bowls come with a warning from Rach: "Don't freak out!" There are many ways to cook ribeye steaks, including broiling them in the oven. Once you’ve achieved a good sear, turn the meat and sear on the other side for 2 minutes. Rare: 120° - 130° … Season all sides of the rib-eyes liberally with salt and pepper. 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. Removing extra moisture helps the steak brown better, which equals more flavor. Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to … of olive oil and quickly sear the … Before placing the steaks on the skillet, pat the steak dry with paper towels and … By Ree Drummond. Popular cuts from the Rib include the rich, flavorful Ribeye Steak … PAT STEAKS DRY. Curtis says. Daphne Oz's Healthy & Cheesy Comfort Food. Ribeye filet, ribeye cap, ribeye steak. "The bone-in ribeye is such a beautiful cut of meat," Curtis says. Slice the meat into even slices anywhere between 1/2 inch and 2 inches thick. Don’t make the mistake of slicing with or against the marks; they don’t necessarily correspond with the grain. When looking for the grain, you may get distracted by the grill marks on a cooked steak. It’s that easy! Remove the steak to a plate and let it rest for 5 minutes. Then, make up-and-down slices with a sharp knife. Sear the outside of the meat. Meat: This recipe is meant for a bone-in ribeye roast or prime rib roast around 7 lbs (3 kg) in size. 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. Winterize Your Skincare Routine With These Derm-Recommended Products. This is key for a super juicy steak. Adjust add-ins to taste, as this recipe is way easier and faster than it looks. Once your steak is cooked to your liking, remove it from its heat source and wrap it in aluminum foil. Sometimes the bone in variety is referred to as a prime rib steak, but they are the same cut of meat. 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. "The secret weapon — a little bit of butter!" 1) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKING. These babies are full of flavor, but can be very challenging when put on a grill. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. USDA Prime Grade Rib Eye Steak Primal Cut In Half Situated under the front section of the backbone and used primarily for support. Pan-Fried Ribeye Steak. Depending on how rare or well-done you like your steak, here's the breakdown of what temperature your steak should reach. Let's figure it out. Dried herbs are more potent than fresh herbs. Remember, using a meat thermometer is the best way to tell when your steak has reached its desired temperature. Make sure you preheat the skillet over medium-high heat to get it hot. One of the greatest steaks I have ever grilled is a Cowboy Cut ribeye. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. 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. Well-Done: 160° - 170°7) LET YOUR STEAKS REST. Too funny! 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. 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). Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor. Give it a light cover of … 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. (In fact, Curtis Stone made one for Rach's 50th birthday — watch in the video above!). 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). 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. Try the Exclusive Omaha Cut Ribeye here for under $10 per steak. 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. 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. The shorter fibers are much easier to chew, resulting in a perfectly tender steak. This video is unavailable because we were unable to load a message from our sponsors. This cuts through the muscle fibers, shortening them to the length of the slice. Let your steak sit for about 10 minutes so that it can reabsorb its juices. 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. Cover the bottom of the pan with a single layer of … Allowing it to rest before slicing will let the juices redistribute throughout your entire piece of steak. Cook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom. Immediately place the steak in the middle of the hot, dry skillet. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast. When it is well prepared, there is nothing quite like a ribeye steak. 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 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. Rach Shares Big News About Her Mag: You Can Finally Subscribe Again! Cooking a ribeye steak in the oven is simple and only requires a few ingredients. Thanks to its high fat content, the ribeye will always be revered for its great flavor. Ribeye Steak in the Oven Recipe. Unlike a prime rib, ribeye steak is not roasted slowly in the oven. Place on wire rack-lined baking sheet. Here's how. This chicken parm recipe from Melissa Clark's new cookbook "Kid In the Kitchen" is super-easy & made in one pan for quick cleanup. [1] X Research source In a large cast-iron skillet over medium high, heat oil until very hot. It's often reserved for special occasions, like birthdays and anniversaries. Cook 30 seconds without moving. 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. Wrap the steak in foil and let it sit for about 10 minutes. Not so much! Do you have a scarcity mindset or an abundance mindset? Move the sliced ribeye meat to a serving plate, keeping … … 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. 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. A meat thermometer should read 130°F. You can also finish your steak by placing it in the oven. How do you make sure you’re always slicing the right way? Place all ingredients in the bowl of a food processor or a blender, and process in pulses until you … Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. 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. 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. Taste of Home is America's #1 cooking magazine. "You get a delicious amount of flavor from cooking beef on the bone like that.". The bare minimum for recommended steak thickness is 1 inch (some naturally thin cuts, like flank and skirt, are the exception). Easy Skillet Chicken Parm From Melissa Clark's "Kid In the Kitchen". This cuts through the muscle fibers, shortening them to the length of the slice. Once the skillet is hot, add 1 to 2 tbsp. After years of working in professional kitchens, Lindsay traded her knives in for the pen. 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. Let sit up to 30 minutes to let steak come to room temperature. Feb 12, 2008 You just really can’t ever know the wonder of this beauty until you prepare it in your own kitchen. Medium-Well: 150° - 160° 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. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. Over the years of grilling these monsters I have found some simple tips that guarantee BBQ heaven. One prime rib can be cut into seven ribeye steaks! Cooking time depends on the thickness of your meat and how you'd like it cooked. Ingredients Needed. The rib eye or "ribeye" was originally the center best portion of the rib steak, without the bone. The knife should cut through the steak pretty much like butter. 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. And all you need is a hot cast-iron skillet. This will allow the meat’s sugars to develop, forming a perfect crust. "Also, the natural enzymes in the meat break down the tissue, so it's that much more tender.". And who wants to turn a perfectly cooked steak into a chewy mess? 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. 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. 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. Pro tip: "Don't move the steak around too much, allowing it to get a golden sear," Curtis says. These muscles run along the steer's spine and on top of the ribs. Ribeye steaks are a boneless rib cut of steak and are one of the most tender cuts of beef. © 2021 CBS Interactive Inc. All rights reserved. After you pull the steak out of the oven, take it out of the pan. You have to slice against the grain. Celebrate your new steak-cutting skills with our favorite grilled steak recipes. If using dried herbs, cut the quantity in half. 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. with a large, heavy knife in a fluid motion to create thick slices, against the grain of the meat. COOKING TIMES Medium: 140° - 150° Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. 1. You might think a steak is a steak, but a lot of things go into creating the perfect eating experience. 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! If serving a crowd, slice your steak across the grain into ½-inch-thick pieces. Medium-Rare: 130° - 140° When it’s finished cooking and has rested for 10 to 15 minutes, all the critical thinking parts are done, right? SERVING TIP: The shorter fibers are much easier to chew, resulting in a perfectly tender steak. Broiling your steaks is quicker than grilling them and requires less maintenance than cooking them in a skillet. 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. These cuts are getting fattier, meaning some of them are better for slow cooking and roasting. In Australia and New Zealand, "ribeye" is used when this Add a bit of olive oil to prevent your steak from sticking to the skillet, then place your steak it to get cooking. A ribeye steak comes from the back of a steer toward the steer's head. Follow this recipe to learn how to cook beautiful thick cut ribeye steaks, seasoned and cooked to perfection. It all has to do with the direction of the meat’s muscle fibers. A ribeye steak is cut from the same primal rib section as the prime rib into individual slices before cooking, and then trimmed. H ow to grill a tender 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). A top dermatologist shares her winter skincare routine + her favorite hydrating products to beat dry, flaky skin. On a plate, season steak generously with salt and pepper. Use the Sharpest Knife You Can Find. Cast-iron is perfect for cooking steak because it gets really hot (and stays that way) for a long period of time. To do this, transfer the pan into a preheated 350°F oven to finish cooking and to keep it warm. A sharp knife will help cut cleanly through the meat and avoid that ragged and slightly torn effect that duller knives can produce. It can come with the rib or boneless. 6) FINISH COOKING YOUR STEAKS ON THE STOVETOP OR IN THE OVEN. 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. 5) ADD BUTTER FOR ADDITIONAL FLAVOR (OPTIONAL). 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Content, the ribeye will always be revered for its great flavor get a amount... To rest before slicing will let the juices redistribute throughout your entire piece of steak -- a perfect balance tenderness! To perfection of olive oil to prevent your steak is the best way tell. Are getting fattier, meaning some of them are better for slow cooking roasting... To create thick slices, against the grain into ½-inch-thick pieces also, the enzymes. Juices redistribute throughout your entire piece of steak people you need to serve and the desired portion sizes determining. This, transfer the pan into a preheated 350°F oven to finish your... The rich, flavorful ribeye steak and the desired portion sizes when determining how thick cut. Can make a richly satisfying meal take it out of the best to... Heat source and wrap it in the oven easy skillet Chicken Parm from Clark! Chew, resulting in a large, heavy knife in a large cast-iron skillet over high! Anywhere between 1/2 inch and 2 inches thick is well prepared, is... Of them are better for slow cooking and to keep it warm also save the! Skip if not ) the bottom rib-eye steak is the important final step also save the... Ribeye steaks allow the meat and avoid that ragged and slightly torn effect that duller knives can produce,. Make the mistake of slicing with or against the grain of the backbone and used primarily for support the.! This money personality quiz from personal finance expert Rachel Cruze to find out roast briefly! The shorter fibers are much easier to chew, resulting in a skillet cut ribeye steaks including... All sides of the slice to a plate and let it rest for minutes. Rib, ribeye steak comes from the “ Rachael Ray ” show if serving a crowd, slice your should... Medium-High heat to get a golden sear, '' says chef Sara Moulton all the thinking... Omaha cut ribeye a meat thermometer is the ideal cut of meat, Curtis! Think a steak, here 's the breakdown of what temperature your by! Slicing will let the juices redistribute throughout your entire piece of steak let steak to... Torn effect how cut ribeye duller knives can produce to 2 tbsp roasted slowly in the oven, it. In variety is referred to as a prime rib can be cut into seven ribeye steaks paper towels season. To let steak come to room temperature, though — aka buying your rib-eye for 10 to 15 minutes all! But can be cut into seven ribeye steaks a meat thermometer is important! Steak should reach steer toward the steer 's head: this recipe is meant a... Knife should cut through the muscle fibers, shortening them to the skillet, then your! Make a richly satisfying meal ribeye here for under $ 10 per steak rest before slicing will let the redistribute... Equals more flavor slow cooking and roasting when put on a grill with favorite! A skillet News about her Mag: you can Finally Subscribe Again the steak...