The ribeye steak is one of the better cuts of beef.These methods will show you how to get the most out of your steak.
Step 1: Put the pan in.
Allow the grill pan to become very hot by placing it over a high heat.Take your steak out of the fridge and put it in the room.Turn the oven to 500F and put the pan in it.Place the pan on the stove top when the oven reaches a certain temperature.
Step 2: You should brush with oil.
Season both sides of the steak with salt and pepper after brushing it with a light coating of oil.It's a good idea to season your steak before cooking it.The taste of the meat will be affected by the amount of salt in it.The "generous pinch" is correct if you're wondering how much salt to use.It's up to you and your buds.
Step 3: You can grill the steak.
If the grill pan is really hot, place the Rib eye on it.If you are using a regular frying pan, put a small amount of oil on it.Before adding the steak.The meat should be cooked until it is brown and crisp.If a crust has been built, it's time to flip.Turn the brush over to the other side.Over-flipping the meat makes it very difficult to cook.The heat should be reduced to medium.The cooking time depends on a number of factors, including the type of pan you use, the steak's thickness, and how well done you like your steak.The first side takes about 5 minutes and the second side about 3 minutes.
Step 4: The test is for readiness.
Chefs use a little trick to tell when a steak is done.In a relaxed manner, hold your hand in front of you and try to tell when your steak is ready.Push it under your thumb.The consistency of your meat should be the same for a rare steak.Push under the rare spot for medium rare.Push the part of your thumb that's not touching the ground.If you want to push just before the bone, move down towards the wrist.Push on the bone.The steak should be prodded with tongs.
Step 5: Rest and remove.
Remove the Rib eye from the pan and place it on a rack.If you don't have a tray, a spoon will act as a rack.The meat will be kept at your desired level of doneness if this is not used.Allow the steak to rest for a minute or two before serving.The juices will be able to flow throughout the steak.Wrap it in aluminum foil if it's available.This improves the steak's texture and heightens the flavor.
Step 6: It's up to you to serve.
Your steak is ready to be eaten.It can be used with French fries, vegetables, or even roasted potatoes.You can serve whole or slice thin.
Step 7: Pick your beef.
Make a beeline for the butcher's counter when buying Rib eyes.Purchase a steak that is 2.5 cm to 4 cm thick.Thicker steaks allow for a great crust on the outside while still cooking to a perfect medium-rare inside.
Step 8: Place your grill in high heat.
Get that going too if you have a burner for that.If you have a sear burner and a steak that is over an inch, you should get one side of the grill to be medium-high in case you need to cook it a little more after the sear.Use a paper towel and some cooking oil to lubricate your grill grate before grilling.You risk the steak sticking if you don't.
Step 9: Rub your steak with olive oil and then add salt and black pepper.
It's up to you, but don't use too much flavor.The salt and pepper give the olive oil its flavor.
Step 10: The Ribeye should be placed on the hottest part of the grill.
Don't leave!Stand with your tongs.You are on flare-up watch.The fat dripping off of those beautiful slabs is going to make a flare-up.This is normal.If a flare-up happens and sticks around, you can use your tongs to slide the steak away from the flame until it dies down and then move it back over the main source of heat.
Step 11: Continue to grill with the lid open.
After this duration of time passes, flip the steak over onto the other side, still over the hottest part of the grill.If it isn't done enough, you can always throw it back on the grill.On the side of rare if you are unsure.
Step 12: On the other side, grill the steak for an additional 4 to 6 minutes.
The lid should be kept open.This time, it is a medium-rare steak.Wait a minute or two longer if you like your work a little more done.
Step 13: Allow the steak to rest for 5 minutes before serving.
The resting period is important.You don't want the juices to run out when you cut into the meat.
Step 14: It's time to serve.
The centerpiece of your meal can be a juicy Rib eye.You'll be good to go if you grill up some corn, toss a salad, and open that bottle of red wine.