Welcome to the world of ribeye steak! Ribeye steaks are loved by many for their juicy tenderness and rich flavor. Whether you’re a steak enthusiast or trying it for the first time, ribeye promises a delicious dining experience. In this guide, we’ll explore how to cook ribeye steak on the stove, ensuring each bite is perfectly cooked to your liking. This method is not only convenient but also lets you enjoy restaurant-quality steak at home. Keep reading to discover expert tips from Rosebud Steakhouse chefs that will elevate your cooking skills and impress your family and friends.
Choosing the Ribeye
When cooking a ribeye steak on the stove, selecting the right meat is crucial for a delicious meal. Quality matters—look for a ribeye with abundant marbling, which are the thin streaks of fat throughout the meat. This marbling enhances flavor and juiciness when cooked.
Opt for a steak that is at least 1 inch thick to ensure it cooks evenly and remains tender. Thicker cuts allow for better control over cooking temperatures, resulting in a perfectly seared exterior and juicy interior. Choosing a well-marbled ribeye with the right thickness sets the stage for a mouthwatering steak dinner on your stovetop. Explore our complete guide on how to cook ribeye steak in the oven.
Preparing the Ribeye
Before you start cooking your ribeye steak on the stove, it’s important to prepare it properly for the best taste and texture.
Seasoning the Ribeye Steak: To make your ribeye steak really tasty, sprinkle salt and pepper on both sides. You can also add garlic powder or your favorite seasonings for extra flavor. Press the seasonings gently into the meat so they stick well.
Letting the Steak Come to Room Temperature: Take the seasoned steak out of the fridge and let it sit at room temperature for about 30 minutes before cooking. This helps the steak cook more evenly. When the steak is warmer, it cooks better in the middle without burning the outside.
Expert Advice on Seasoning Techniques: Experts from Chicago steakhouses suggest not rubbing the seasonings hard into the steak. Instead, gently pat them in. This way, the flavors get into the meat without making it tough.
Cooking Equipment
When cooking a ribeye steak on the stove, having the right cookware makes a big difference. Here’s what you need and why it matters:
Recommended Cookware for Stovetop Cooking:
- Heavy-Bottomed Skillet or Cast Iron Pan: These are the best choices for cooking ribeye on the stove. They distribute heat evenly, helping to cook the steak uniformly and create a nice crust.
Importance of Using a Heavy-Bottomed Skillet or Cast Iron Pan:
- Even Heat Distribution: A heavy-bottomed skillet or cast iron pan prevents hot spots and ensures your steak cooks evenly from edge to edge.
- Retains Heat: These pans hold heat well, which is important for searing the outside of the steak while keeping the inside tender and juicy.
- Versatility: You can use these pans for other recipes too, like cooking chicken or vegetables.
Choosing the right cookware is the first step to cooking a delicious ribeye steak on your stovetop. With a good skillet or cast iron pan, you’ll be ready to create a restaurant-quality steak at home!
Cooking Ribeye Steak on the Stove
Cooking a delicious ribeye steak on the stove is easy with these simple steps:
To start, make sure your skillet is nice and hot before adding the steak. This helps create a tasty sear on the outside while keeping the inside juicy. Here’s a step-by-step guide to cooking your ribeye just the way you like it, whether rare, medium rare, or well-done:
- Preheat the Skillet: Heat a skillet over medium-high heat until it’s hot enough to make a sizzling sound when you add a drop of water.
- Cooking the Steak:
- Place the ribeye in the skillet and let it cook without moving it for a few minutes to develop a golden-brown crust.
- Flip the steak using tongs to cook the other side. Adjust the heat if needed to make sure it cooks evenly.
- Achieving Desired Doneness:
- For a rare steak, cook it for about 3-4 minutes on each side.
- Medium rare takes about 4-5 minutes per side.
- If you like it medium, cook it for 5-6 minutes per side.
- Well-done steaks need about 7-8 minutes per side.
- Flipping Tips: Use tongs to flip the steak gently to avoid losing juices. Adjust the heat lower if it’s cooking too quickly.
Cooking a ribeye steak on the stove is a tasty way to enjoy a restaurant-quality meal at home. Check out our related helpful guide on how to dry age a steak at home.
Resting and Serving
After cooking a delicious ribeye steak on the stove, it’s important to let it rest before slicing and serving. Resting allows the juices inside the steak to redistribute, making it juicier and more flavorful when you finally cut into it. This step is crucial because cutting the steak too soon can cause all the juices to spill out, leaving the meat dry.
Expert chefs recommend resting your steak for about 5 to 10 minutes after cooking. This short wait helps the steak retain its moisture and ensures that every bite is tender and delicious. When you’re ready to serve, slice the steak against the grain (the lines you see running through the meat) to make it easier to chew. This also helps showcase the steak’s tenderness and enhances the dining experience.
For presentation, you can arrange the sliced steak neatly on a plate, perhaps garnishing with fresh herbs or a drizzle of sauce for extra flavor. This not only makes the dish look appealing but also adds a touch of elegance to your meal. Taking these simple steps ensures that your ribeye steak is not only perfectly cooked but also beautifully presented, ready to be enjoyed by everyone at the table.
Conclusion
Cooking a delicious ribeye steak on the stove is a rewarding experience that anyone can enjoy at home. Remember these key points: start with a good quality ribeye steak from your butcher, let it come to room temperature, and season it well with salt and pepper.
Heat a pan on medium-high heat until it’s hot, then add a bit of oil. Place the steak gently in the pan to sear it, hearing a satisfying sizzle. Cook for a few minutes on each side, depending on how you like your steak done. Use a meat thermometer to check for doneness—around 130°F (54°C) for medium-rare.
After cooking, let the steak rest for a few minutes on a plate. This helps the juices settle for a tender bite. Serve your steak with your favorite sides like mashed potatoes or a fresh salad.
For a truly special ribeye steak experience with Rosebud Steakhouse, You can visit us at Magnificent Mile, Centennial Village, Uptown 500, and South Lake, TX. Each spot offers a cozy and welcoming atmosphere. Our chefs know how to perfectly cook steak, creating a meal you’ll always remember.
FAQ for How to Cook a Ribeye On The Stove
- What is the best way to season a ribeye steak?
– Season your ribeye generously with salt and pepper. Optionally, add garlic powder or herbs for extra flavor.
- How long should I let the ribeye rest before cooking?
– Let the ribeye sit at room temperature for about 30 minutes to ensure even cooking.
- What type of pan should I use to cook a ribeye on the stove?
– Use a heavy-bottomed skillet or cast iron pan to sear the ribeye evenly and retain heat.
- How do I achieve a perfect sear on my ribeye steak?
– Heat the pan until it’s very hot, then add a bit of oil. Sear the ribeye for 2-3 minutes on each side without moving it for a nice crust.
- What is the recommended cooking time for a ribeye steak on the stove?
– Cook the ribeye for 3-4 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
- How do I know when my ribeye is cooked to the desired doneness?
– Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
- Should I use butter or oil when cooking a ribeye on the stove?
– Use oil with a high smoke point like canola or avocado oil for searing. Add butter towards the end for extra flavor.
- What are some expert tips from Rosebud Steakhouse for cooking a ribeye at home?
– Pat the steak dry before seasoning for a better sear. Rest the steak after cooking to let the juices redistribute.
