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Restaurant Quality Ribeye Steak

Restaurant Quality Ribeye Steak

 

MAJOR KEY: Regardless of the method you use for cooking the steak, you can add the perfect finish with basting. Grab some of your favorite flavors like fresh herbs and garlic. Make a compound butter (FYI, there are a dozen recipes in my book Soulfull Biscuits) and baste you’re steak in the last minute of cooking. It makes your steak sing.

 

HOW TO COOK RIBEYE STEAK ON THE GRILL

  • Be sure your steak is completely thawed.
  • Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
  • Season steaks as desired; naturally I recommend Tastic Spice!
  • To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
  • To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
  • For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

HOW TO COOK RIBEYE STEAK IN THE OVEN

  • Be sure your steak is completely thawed.
  • Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
  • Set oven for broil and preheat 10 minutes.
  • Season steaks as desired; naturally I recommend Tastic Spice!
  • Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
  • For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

PAN-SEARED RIBEYE STEAK ON THE STOVE

If you've ever wondered how to cook ribeye steak in a pan on your stovetop, this method is for you.  Get a sear that will give your steaks a rich golden-brown color and enhanced flavor.

  • Be sure your steak is completely thawed.
  • Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
  • Heat a heavy nonstick skillet or cast-iron skillet (I call mine Black Rob) over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
  • Season steaks as desired; naturally I recommend Tastic Spice!
  • Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
  • For the perfect medium-rare steak, sear in a skillet for 12-14 minutes for a 1-inch steak, and 14-16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

REVERSE SEAR RIBEYE STEAK THE PROFESSIONAL WAY

  • Preheat oven to 275°F. Season steaks and place on a wire rack over a baking sheet.
  • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
  • Remove and let steaks rest for 5 minutes, covering lightly with foil.
  • Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
  • Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
  • The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

COOKING TIMES

for Ribeye Steak

Remember to fully thaw your steaks. Sear on high heat for 1 - 2 minutes each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, use a meat thermometer and use the Measuring Doneness chart below.

The Grill
Gas Grill Charcoal Grill
Rare1 inch
1 1/2 inches

8-11 mins
11-14 mins

8-11 mins
11-14 mins
Medium-Rare1 inch
1 1/2 inches

9-12 mins
12-15 mins

9-12 mins
12-15 mins
Medium1 inch
1 1/2 inches

10-13 mins
13-16 mins

10-13 mins
13-16 mins
Medium-Well1 inch
1 1/2 inches

12-15 mins
15-18 mins

12-15 mins
15-18 mins
The Stove Or Oven
Skillet Broil
Rare1 inch
1 1/2 inches

11-13 mins
13-15 mins

9-11 mins
11-14 mins
Medium-Rare1 inch
1 1/2 inches

12-14 mins
14-16 mins

10-12 mins
12-15 mins
Medium1 inch
1 1/2 inches

13-15 mins
15-17 mins

11-13 mins
13-16 mins
Medium-Well1 inch
1 1/2 inches

14-16 mins
16-18 mins

12-14 mins
15-17 mins

MEASURING DONENESS

Remove when your steaks are 5 degrees less than the temperatures
listed. The centers will continue to warm as they rest.

  • 1Rare

    125°F - Center is bright red; pinkish towards the outside

  • 2Medium-Rare

    135°F - Center is very pink; slightly brown towards the outside

  • 3Medium

    145°F - Center is light pink; outer portion is brown

  • 4Medium-Well

    155°F - Center is slightly pink; outer portion is brown

  • 5Well

    165°F - Uniformly brown throughout

 

*Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

 

 


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