Perfect Ribeye Steak Recipe, Pan Fried, Oven Roasted

Everyone loves this post on how to cook a perfect New York Strip Steak. You can read the comments here and on Pinterest.

Now I bring you the perfect ribeye steak! I tried a few ways to cook this steak to perfection and a few times I didn’t get what I was looking for. I’ll walk you through that and give you my very simple tried and true method of cooking steak.

What is a ribeye steak?

It comes from the rib portion of the cow and has a lot of marbling between the muscle, attributing much flavor and a buttery texture. These cuts are expensive because the high-end cuts only make up about 8% of the beef carcass.

How does a ribeye steak compare to a New York strip steak?

The strip steak doesn’t have the marbling, but can still be very flavorful. It has a piece of fat running down the side that is generally not eaten. The ribeye has a lot more fat, and is more tender.

What kind of pan do I use to cook a perfect ribeye steak?

I use a cast iron pan always. If you don’t have one, you need to invest the $20, because you will have this pan forever. I have 13 of them in various sizes and use all of them.

Here is a great article on the care of cast iron.

You can get a cast iron pan hot without worry and that’s what you need to do. Order one or a whole set. You will use them forever.

How do I  cook a ribeye steak?

I tried a few different methods.  Grilling out and pan/oven fried.

I still prefer the pan fry/oven-fried method but you can read the grilled method below. I also tried marinating versus not marinating. I still prefer not to marinate.

The best outcome was still the same method I used for the New York Strip Steak that has been visited almost 200,000 times.

Sear the steak on one side until it is seared, about 3 minutes. Turn over place in oven until the steak center reaches 130 degrees F. I am lucky enough to have an oven probe making this super easy. If you don’t, test in three minutes with an instant read thermometer.

Best Tips for a Perfect Ribeye Steak

• Get the cast iron pan hot for at least a few minutes BEFORE you add any oil. If you add the oil in the pan and then turn the heat on, you will compromise the sear.
• Dry out a steak on a rack in fridge for a few hours salted. You can do this overnight (important for New York strip) or for a few hours.
• When ready to sear the steak, make sure it’s dry.
• You can sear a cold steak, as long as the steak is dry. It’s the water in the steak that prevents that sear we love, known as the mallaird reaction.
• If you happen to have a grill press, you can place on top of the steak to make sure all of the surface seals properly. Don’t worry if you don’t have one.

Ribeye on the Grill

If you follow the same tips, you can grill your ribeye, by searing it over high heat and then moving it to indirect heat when you turn it over.

What is the mallaird reaction?

It’s a chemical reaction that caramelizes or sears a steak, giving food a distinctive flavor. It occurs between amino acids and sugar reducing. Think toasted marshmallows, the bottom of cookies, pan fried dumplings.

Do you need to season a ribeye steak?

You can put your favorite steak rub on a steak, but I actually prefer the simplicity of salt, pepper and a maybe a little butter if you want total decadence. I like to throw fresh thyme in the pan for a touch of herby flavor.

This is one of my favorite steaks. Let me know how works for you.

What sides to use for a ribeye steak dinner?

Ribeye steak is rich because of the fat. A good salad with a strong vinaigrette is perfect as it cuts through the richness.

• Farm House Salad with Homemade Buttermilk Dressing
• Wedge Salad with Homemade Blue Cheese Dressing
• Smashed Buttery Fingerling Potatoes
• Flash Fried Cauliflower with Feta
• Oven Roasted Broccoli
• Dijon Garlic Roasted Potatoes
• Asparagus Gremolata

More Steak from Spinach Tiger

• New York Strip Steak
• Tender Steak Tips
• Chimichurri Skirt Steak
• Flank Steak
• Teres Major