Beef Sirloin Ribeye Boneless How Cook
This rib eye steak recipe is tender and juicy beef seared to aureate chocolate-brown perfection, and topped with garlic butter and herbs. A simple steak preparation that tastes like it came from a fancy eating place!
You lot can never become incorrect with steak for dinner, whether information technology'due south with mushroom sauce, in tacos, or served with garlic butter like this rib eye recipe.
When I'm ordering dinner at a steakhouse, I e'er become for the rib centre. It'south my favorite cut of beef, and information technology also happens to be easy to make! This rib eye steak features garlic and fresh herbs in a butter sauce, and the flavors are style ameliorate than anything you'd get dining out.
What is rib eye steak?
This cut of steak comes from the rib portion of the cow, and tin can be purchased with the rib bone fastened, or the bone removed. Rib eye is both well marbled and tender, which makes it super flavorful. This is one of the most prized cuts of steak, and tends to exist on the more expensive side.
How practise you make rib middle steak?
Let your rib eye come up to room temperature, then season information technology generously with kosher table salt and freshly ground pepper. Sear the steak in a little neutral flavored oil in a very hot pan. Once the meat is golden brown on all sides, melt some butter in the pan. Add garlic and rosemary, then spoon the melted butter over the steak. Melt the steak until it's virtually reached your desired temperature, then take information technology off the heat. Afterward the meat is done, let it rest for five minutes, then slice and relish.
Tips for the perfect steak
- I recommend using a heavy pan such as an enamel bandage iron skillet to go the best chaff on your steak.
- You can use a boneless or os in rib centre steak. If yous go for bone in, simply be aware it might take a piddling longer to cook.
- While I really like the flavor of the garlic and the rosemary with the meat, yous can use other herbs such equally thyme, sage, parsley, marjoram, or add a sprinkle of fresh basil at the end of the cooking time.
- I recommend serving your steak immediately. Shop any leftovers in the refrigerator for up to 3 days. Be careful not to overcook your meat when you reheat it.
- It's best to use a neutral flavored oil with a loftier smoke point to go a deep golden brown crust on your meat. I typically use canola oil, simply other acceptable options include grapeseed oil, safflower oil, corn oil and peanut oil.
- Pair your steak with a variety of side dishes for a memorable repast. I like to serve my rib eye with baked murphy wedges and roasted broccoli.
How long should you cook a rib eye steak?
The melt fourth dimension for this recipe depends on how thick your steaks are. Most of the time, rib eye steaks are virtually one to ane i/2 inches thick. A typical boneless rib eye will take near 5-half dozen minutes per side to cook to medium. A bone in steak will take a scrap longer, you'll want to add another 2 minutes per side.
Steak temperatures
The best mode to gauge when your steak is washed is to use a digital thermometer. Yous tin insert the thermometer into the thickest office of your steak and monitor the progress while information technology cooks so that you know when to take information technology off the heat.. I prefer to cook my steaks to a medium doneness level. I don't recommend cooking your meat over 150 degrees F equally it will tin get tough or dry.
Keep in mind that the rib eyes should remainder for at to the lowest degree 5 minutes earlier yous cutting into them. It is best to take the meat off the heat a few degrees before you attain your desired temperature, equally the steaks will proceed to cook equally they residuum.
- Rare: 130 degrees F
- Medium Rare: 135 degrees F
- For Medium: 145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
This recipe is the best manner to prepare this succulent cut of meat, and information technology's sure to go rave reviews from family and friends!
More than beef recipes to attempt
- Hamburger Steaks
- Beef Tips
- Steak Fajitas
- Beef Bulgogi
- Shish Kabobs
Rib Eye Steak Video
Rib Eye Steak with Garlic Butter
This rib center steak recipe is tender and juicy beef seared to gold dark-brown perfection, and topped with garlic butter and herbs. A uncomplicated steak preparation that tastes similar it came from a fancy eatery!
Servings four
Calories 577 kcal
- 4 rib eye steaks 10-12 ounces each, can be boneless or bone in
- 1 1/2 tablespoons neutral flavored oil such as safflower oil, canola oil, grapeseed oil or peanut oil
- kosher salt and freshly footing pepper to taste
- 4 tablespoons butter
- 4 garlic cloves smashed
- 4 sprigs fresh rosemary
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Let the steaks sit at room temperature for 20 minutes.
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Season the steaks on both sides with common salt and pepper to taste.
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Oestrus a heavy pan such every bit a cast iron skillet over loftier heat.
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Add together the oil to the pan. Place the steaks in the pan in a single layer.
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Melt for 4-five minutes per side or until deep aureate brown.
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Add together the butter to the pan. Subsequently the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
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Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
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Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
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Remove the meat from the pan. Allow the steak rest for v minutes. Spoon the pan drippings over the steak, so piece and serve immediately.
Calories: 577 kcal | Carbohydrates: 1 g | Protein: 31 g | Fat: 26 one thousand | Saturated Fatty: 20 g | Cholesterol: 149 mg | Sodium: 184 mg | Potassium: 529 mg | Fiber: ane g | Sugar: 1 g | Vitamin A: 350 IU | Vitamin C: one mg | Calcium: 21 mg | Fe: 4 mg
Source: https://www.dinneratthezoo.com/rib-eye-steak-with-garlic-butter/
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