The Perfect Ribeye Steak - Tips and Techniques

Ribeye steak is considered by many to be the most flavorful cut of beef. When cooked properly, it delivers an unparalleled experience of rich, beefy flavor and tender, juicy meat. Follow these tips to learn how to select, prepare and cook ribeye steaks to absolute perfection every time.

Selecting Ribeye Steaks

To achieve premium results, choose high quality steaks:

• Well-marbled with streaks of fat throughout the meat
• Bright cherry red color
• Smooth, velvety texture
• Cut at least 1-inch thick
• USDA Prime or Choice grade

This exceptional marbling makes ribeye one of the most flavorful and tender cuts.

Preparing Ribeye for Grilling

Proper preparation is key. Before cooking ribeye steaks:

• Trim off any excess exterior fat
• Pat steaks completely dry with paper towels
• Allow steaks to come to room temperature
• Generously season both sides with salt and pepper
• Optional: Coat with olive oil for enhanced browning

This simple prep helps ensure great char and sear.

Grilling Tips for Perfect Ribeyes

Follow these tips when cooking ribeyes on the grill:

• Use direct high heat - at least 450°F to 500°F
• Cook 4-5 minutes per side for medium rare doneness
• Flip only once during cooking to maximize sear
• Avoid moving steaks often which can tear meat fibers
• Rest 5-10 minutes before slicing to allow juices to redistribute

This sear-flip-sear method delivers the ultimate crust and tenderness.

Other Cooking Methods for Ribeyes

You can also prepare great ribeyes using:

• Cast iron - Sear on stovetop then finish in hot oven
• Broiler - Place steaks on wire rack under hot broiler
• Sous vide - Cook precisely to temperature in water bath

All produce tender, juicy results when done properly.

Determining Ribeye Doneness

Check doneness by:

• Instant read thermometer - 120-125°F for rare, 130-135°F for medium rare
• Finger test - Compare firmness to fleshy palm area under thumb
• Poking test - More resistance indicates more done
• Cutting test - Check color of interior cut edge

Remove from heat just shy of desired doneness to account for carryover cooking.

Sauces and Rubs for Flavor

Consider enhancing ribeyes with:

• Spice rubs - Smoky, savory or spicy flavors
• Flavored butters - Garlic, herb, bleu cheese, etc.
• Pan sauces - Made from fond in cooking pan
• Compound butters - Easy way to add big flavor

Let the incredible beefiness shine through or complement with other tastes.

Pairing Wines and Sides

Ribeyes deserve equally amazing libations and sides like:

• Red wines - Cabernet, Zinfandel, Malbec, Pinot Noir
• Sides - Mashed potatoes, roasted veggies, creamed spinach
• Buttered corn, grilled asparagus, sautéed mushrooms

Keep it classic or get creative with unique accents - ribeyes can handle it!

Storing and Reheating Leftovers

Refrigerate sliced leftovers:

• In airtight container for up to 4 days
• Submerged in au jus or broth for added moisture

Gently reheat until warm but not overcooked.

FAQs

What's the difference between ribeye and rib steak?

Ribeye comes from the rib section. Rib steak is cut from the ribeye roast.

Is ribeye the same as Delmonico steak?

Yes, Delmonico is another name for ribeye originating from an 1800s NYC restaurant.

What's the best ribeye cut?

The center cut has the most marbling. The cap cut features a large ribbon of spinalis muscle.

What is prime ribeye?

The USDA Prime grade features abundant marbling for unmatched flavor and tenderness.

Can ribeyes be pan-seared instead of grilled?

Absolutely, a piping hot cast iron skillet produces an excellent sear.

A Steakhouse Worthy Meal

When prepared properly, ribeye steak is one of the most sublime and flavorful cuts of beef. Follow these tips to select, prep, cook and sauce ribeyes for an incredible steakhouse caliber meal right at home. The results are sure to satisfy any meat lover!