Oh, the joy of biting into a perfectly cooked rib eye steak! This recipe is your ticket to steak heaven, combining simplicity with gourmet results. Whether you’re a seasoned chef or a kitchen newbie, this guide will help you master the art of cooking a round rib eye steak that’s juicy, flavorful, and cooked to perfection.
Why This Recipe Works
- The rib eye’s marbling ensures a juicy, flavorful steak every time.
- Simple seasoning lets the natural flavors of the beef shine.
- High-heat cooking method seals in juices, creating a perfect crust.
- Resting the steak after cooking ensures it’s tender and juicy.
Ingredients
- 1 round rib eye steak (about 1.5 inches thick)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp butter
Equipment Needed
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
- Cutting board
- Knife
Instructions
Step 1: Bring the Steak to Room Temperature
Take your rib eye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This ensures even cooking. While waiting, pat the steak dry with paper towels to remove any moisture, which helps in achieving that perfect sear.
Step 2: Season Generously
Season both sides of the steak with salt and pepper. Don’t be shy; the seasoning should form a visible layer. For an extra flavor boost, rub minced garlic onto the steak. Let it sit for a few minutes to absorb the flavors.
Step 3: Heat the Pan
Place your cast iron skillet over high heat and add olive oil. Wait until the oil is shimmering but not smoking, about 2 minutes. This high heat is crucial for creating a delicious crust on your steak.
Step 4: Cook the Steak
Carefully place the steak in the hot pan. Cook for about 4 minutes on the first side without moving it. Flip the steak and add butter to the pan. Tilt the pan slightly and spoon the melted butter over the steak for an additional 3-4 minutes for medium-rare, or until it reaches your desired doneness.
Step 5: Let It Rest
Transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is as juicy as the last. Slice against the grain and serve immediately.
Tips and Tricks
Investing in a good meat thermometer can take the guesswork out of cooking steak. For medium-rare, aim for an internal temperature of 135°F. Letting the steak rest is non-negotiable; skipping this step can result in a dry steak. Experiment with different fats like duck fat or ghee for cooking to add unique flavors. Finally, always slice your steak against the grain to ensure tenderness.
Recipe Variations
- Herb Butter: Mix softened butter with chopped herbs like rosemary and thyme, then top your cooked steak with a dollop.
- Spicy Rub: Add cayenne pepper or smoked paprika to your seasoning mix for a kick.
- Marinated Steak: Soak the steak in a mixture of soy sauce, Worcestershire sauce, and garlic for an hour before cooking for deeper flavors.
Frequently Asked Questions
Can I cook a rib eye steak from frozen?
While it’s possible, it’s not recommended. Cooking from frozen can lead to uneven cooking, with the outside overcooking before the inside thaws. For best results, thaw your steak in the refrigerator overnight.
How do I know when the steak is done?
The most accurate way is to use a meat thermometer. For medium-rare, look for 135°F; medium, 145°F; and well-done, 160°F. Without a thermometer, you can use the finger test, but this requires practice to master.
Can I use a grill instead of a pan?
Absolutely! Grilling adds a smoky flavor that’s hard to beat. Preheat your grill to high and follow similar cooking times as the pan method, adjusting based on your grill’s heat.
Summary
This round rib eye steak recipe is a foolproof way to enjoy a restaurant-quality steak at home. With simple ingredients and straightforward steps, you’ll achieve a juicy, flavorful steak every time. Remember, the key to perfection lies in the details: proper seasoning, high heat, and resting the meat.