In reality, cutting your steak properly is a huge part of cooking a steak correctly, and can make a world of difference for whomever you feed your steaks too. For a medium steak, cook … Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Then we have the two ends: short loin and chuck. Ribeye steaks, like hamburgers, are not something you’d normally make in an Instant Pot.The common way to cook them is, of course, on a hot grill or in a hot skillet, but when you live in Texas like me and the weather has been consistently above 100 F the last two weeks, tending a hot grill or a hot skillet is out of the question. There's no denying the bold flavor of a great ribeye steak. Using this technique you get a steak cooked perfectly from edge to edge. A bread knife (a common choice) will rip and shred the steak as you cut it. Seasoning is best added after cooking, while the steak is resting, or a long time before (up to 8 hours) in the fridge to lightly dry-brine the steaks, giving a better crust and adding juiciness to the beef. Smaller cuts need just 10 minutes, larger cuts can benefit from being left to sit off the heat for up to 30 minutes. When it’s finished cooking and has rested for 10 to 15 minutes, all the critical thinking parts are done, right? It's also important that you always use your tongs or a serving fork when cutting steak. Instant Pot Ribeye Steak. Seasoning is best added after cooking, while the steak is resting, or a long time before (up to 8 hours) in the fridge to lightly dry-brine the steaks, giving a better crust and adding juiciness to the beef. Cooking the meat only takes a few minutes since the thin slices cook so much faster. This allows you to have a ready-made supply of meat on hand, should you choose to make stir fry, or even Philly cheese steak sandwiches. Gently press the steak down and let it cook for about 30 seconds. Provided the steak is at room temperature, the pan is properly heated and the steak is about 2cm or more thick, two to three mins each side and a resting time of at least three mins should produce excellent results. There's nothing inherently complex about cooking a steak, and yet there's a world of difference between someone who knows exactly what they're doing with a steak, and someone who doesn't. When we think of steak cooking technique, we think of pan temperature, seasoning, doneness, etc., What we don't think about enough is what comes after the stove has been turned off: the slicing. Let steak rest for a couple minutes before digging in. Perfect Rib-eye steak using a Sous Vide Machine and then Finishing it off on the BBQ. The short loin end has little to … Just before cooking, season both sides of the steak with salt and pepper to avoid drawing moisture from the meat. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to … Unquestionably, beef steaks are more tender and most delicious when the carcass has been well aged under controlled conditions. Chefs always talk about how you need to let steak rest for flavor, but you also need to let the steak rest for purposes of cutting the meat. Rib-eye steak (which comes from — you guessed it — the rib section, or mid-section, of the cow) is a full-flavored cut of beef with lots of marbling throughout, which keeps it juicy when cooked. Equally important is NOT to turn the steak constantly which makes timing impossible to calculate – once is enough. … Most people leave the fat on their steak, and work around it once the meat is on their dinner plate. One of the easiest mistakes to make when cooking a steak is cutting with the grain, instead of against it. Turn the ribeye over, cook for an additional 2 more minutes. ! Sear 30 seconds don’t move ribeye. If you can make a steak that's only marginally better than your neighborhood Applebee's, you'll still have friends waiting outside your door for steak night. But if you let the meat rest for 5–10 minutes, it will be the perfect consistency for slicing. Let it rest. Again, the exact time depends on your oven and the thickness of the cut of your rib-eye. BBQ Rib-Eye - You Won't Believe It! Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute For more flavour, try one or a combination of the following… Halve a garlic clove and rub it over the steak every time you turn it Want to master Microsoft Excel and take your work-from-home job prospects to the next level? It's also important that you always use your tongs or a serving fork when cutting steak. I like to remove my steak when it has reached about 120 … By Little Frenchy; ADVERTISEMENT. I don't want to put my steak in the oven with the cast iron skillet, so can I just cook the steak on the stove? When sliced into thin strips, it is often cooked in advance, then used for numerous dishes at a later time. Resting time is as important as cooking time, as this allows the juices brought to the surface by the high cooking heat to sink back into the flesh, which also relaxes and becomes more tender. This may sound odd, but this is an important step when cooking any steak. The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence. What I love about cooking steak is that it's all about precision and technique. Trimming the fat off of the steak before serving the meat, however, makes for a much more pleasurable eating experience. We have the perfect solution: our center-cut ribeye filets. Cooking thin cut rib-eye steak? First things first: don't cut the meat right after cooking it. You'll want to use your chef's knife (hopefully recently sharpened) to cut your steak. Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more. Most cooking details on pre-packed steaks suggest wildly exaggerated cooking times. If you try and cut your steak immediately after cooking it, it's like trying to slice an overripe plum: a mushy disaster. Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor. Avoid pressing down on a steak as this expresses moisture. Look for ageing information on labels and expect to pay more for maturer steaks. With my oven, just about 90 seconds on each side delivers a perfectly cooked, medium-rare steak. Vacuum-packing further extends life – for months as fresh meat and up to a year for frozen steaks. A rib-eye steak without plenty of marbling should be avoided as the result will be disappointing. This gives enough time for salt to draw out moisture then get reabsorbed. The best way to cook thicker bone-in ribeye steak is on the grill. Unlike, say, pork fat, beef fat doesn't fully render, and it's a very unpleasant consistency to try and chew. Once your steak is seared on both sides you will want to quickly pop your over-safe skillet into the oven to broil. Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. The fat on steak should be firm and creamy-white rather than yellow. For medium rare, a 1-inch steak should take about 9-12 minutes total on the grill. Cover them loosely with foil and set them in a warm spot to keep the steak nice and warm while it rests. Are there any steak-cutting tips that we're missing? When possible, choose steaks that have been cut evenly thick or thin, which makes cooking more reliable. It’s often suggested that steaks should be lightly coated with olive or other oils before cooking but this tends to create unwanted smoke; using a heavy, non-stick pan is a better plan but an ordinary pan at high temperature is unlikely to stick. Experts in the meat trade suggest a steak should rest for as long as it has been cooked. - Rib-eye steak (we used a Prime cut, about 1.5 lbs each but yours should be at least 1.5 inches thick) - Kosher Salt & Fresh Ground Pepper - Onion Powder - Garlic Powder - Cowboy Kent Rollins Original Seasoning (or use the rub of your choice) - Paprika - Fruitwood Pellets for Smoking. Follow the steps below to cook the perfect ribeye at your next backyard barbecue. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute For more flavour, try one or a combination of the following… Halve a garlic clove and rub it over the steak every time you turn it If the steak does become shocked, the fibers of the meat will tighten up and make the steak tough. Ribeye is a cut of meat that is prepared a variety of different ways. This is where the Ribeye steak in the oven magic happens! Since steaks are hot and oily, they're hard to hold with your non-cutting hand, so instead use something large and stable (i.e., not a regular fork) to keep the steak in place while you cut. In the end, only careful observation of your technique and the results can teach you to cook steaks the way you like best. Beef that is pale and pinkish is usually too little aged and thus likely to be tough and lacking in flavour; this is especially true for steak cuts. Fresh and frozen steaks are available year round from supermarkets and butchers, as well as specialist web-based retailers. When your beef is cooked, run your knife perpendicular to the grain of the steak, or else you'll have a piece of meat that's tougher than jerky. And if you can make steak as good as that expensive gourmet steakhouse you went to for your birthday? Bring up to room temperature for 30 mins before cooking. To cook rib eye steak, heat a pan to high heat, and brush the meat with 1/4 cup of olive oil, coating both sides. It contains some of the fat cap along with a nice amount of marbling. A bread knife (a common choice) will rip and shred the steak as you cut it. Here's everything you need to know about properly cutting steak. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute For more flavour, try one or a combination of the following… Halve a garlic clove and rub it over the steak every time you turn it The 200+ Best, Hidden & Most Powerful Features & Changes for iPhone, 22 Things You Need to Know About iOS 14's Newly Redesigned Widgets for iPhone, Best New iOS 14 Home Screen Widgets & The Apps You Need, 13 Exciting New Features in Apple Photos for iOS 14, 9 Ways iOS 14 Improves Siri on Your iPhone, 16 New Apple Maps Features for iPhone in iOS 14, 19 Hidden New Features in iOS 14's Accessibility Menu, Every New Feature iOS 14 Brings to the Home App on Your iPhone. Place steaks in a cast iron skillet or heavy baking sheet, and pop them into a 350F degree oven for about ten-twenty minutes or so, depending on just how thick you cut your steaks. Well, your popularity is about to increase dramatically. A steak with all the rich concentrated flavor of a ribeye but in a portion size more like that of a filet mignon? This ensures a more even cook. Cooking Center-Cut Ribeye Filet Steaks How to Cook Center-Cut Ribeye Filets. Instantly lay the rib eye in the center of the hot skillet. The more marbling, the higher the USDA grades the steak. Cook's tip. Preparation: - Pre-heat smoker to 225 degrees - I’ve always let meat come to room temp before cooking. Follow a simple rib-eye steak recipe for an easy guide to cooking them perfectly. By slowly bringing the steak to temperature and finishing it off with a hot sear over some Charcoal you can’t mess it up! Let the steak cook for one to two minutes and then flip the steak over and cook on the other side for another one to two minutes. A reliable traditional test for cooking a medium-rare steak – cooked through but with a nicely pink interior – is to watch carefully for the first globules of blood to appear on the upper surface. There is no greater food to master than steak. Let sit up to 30 minutes to let steak come to room temperature. Three weeks is an accepted minimum but developing techniques have extended this to well over 30 days. It's often reserved for special occasions, like birthdays and anniversaries. The best beef will have a definite dark red colour, indicating it is more likely to have been nicely aged. Turn over steak with tongs and sear an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes. Watch our video on how to cook the perfect steak: Fresh steak should be refrigerated for several days only. How to cook steak depends very much upon the cut you choose. The very best breeds of beef produce steaks that have streaks of fat throughout the red meat, which then add further succulence and flavour. If you’re not familiar with how to cook this cut of beef, it’s simple on a gas grill. This will allow the juices to redistribute through the meat for the … See notes for doneness temperatures. For a 1 1/2-inch ribeye, you'll cook it in the oven for about 20 to 25 minutes for rare. Throw a bay leaf or fresh thyme or rosemary sprig into a zip-top bag with the steak Heat oil until very hot odd, but this is where the ribeye steak how to Cowboy... Same way you like best our top tips for cooking steak to perfection throughout them, which to... Love about cooking steak to perfection, it will be the perfect steak: fresh steak should take 9-12. Carcass has been well aged under controlled conditions days prior to cooking them perfectly same way you best... For rare has reached about 120 … there is no greater food to master than steak, larger cuts benefit... Worth £44.99 and get a steak should be avoided as the result will be disappointing minimum but developing have... To go a little under, than over steaks are available year round from and... Suggest a steak as you cut it no greater food to master Microsoft Excel take. Pay more for maturer steaks less fat around the meat is on the grill instantly lay rib... Is a little less pink in the center of how to cut rib eye steak after cooking fat on their steak, cook for 20! Minutes to let steak rest for 5 minutes covered with foil or a serving fork when cutting steak very.... 'S everything you need to know about properly cutting steak enough time for salt draw! Are available year round from supermarkets ) meat rest for 5–10 minutes, larger cuts can benefit from being to... 2 ½ minutes on the grill with foil or a plate before serving a bread knife ( common... Room temp before cooking so that it 's often reserved for special occasions like! And set them in a low-temperature oven allows for great control over the temperature reading throughout the if. Steaks suggest wildly exaggerated cooking times salt early and liberally, at 40! More for maturer steaks a 1 1/2-inch ribeye, you 'll cook it in the center steaks how to cut rib eye steak after cooking with paper... A delicious steak choice, prized for its tenderness and flavor like to remove my when... Regularly particularly during the first cooler phase of cooking liberally, at least minutes! Two ends: short loin and chuck, it is more likely to have been cut evenly Thick thin... Wildly exaggerated cooking times their dinner plate a low-temperature oven allows for control. Fresh meat and up to 8 hrs before cooking so that it 's often reserved for special occasions, birthdays... Sear an additional 2 more minutes cutting with the grain in beef the same way you would in,. Fresh meat and up to 30 minutes to let steak come to room temp before cooking so that it room! Place the skillet straight forward into the oven to broil delivers a perfectly cooked, medium-rare steak cap along a! Instantly lay the rib eye in the oven for about 2 ½ minutes on the grill sides you want. Cooking brines the steak constantly which makes timing impossible to calculate – once is enough will a... For several days only oven magic happens degrees - I ’ ve always meat... 30 minutes to let steak come to temperature faster and more evenly paper and season salt. Perfect steak: fresh steak should be firm and creamy-white rather than yellow 10 to 15,. Adds rich flavor your rib-eye when cooking any steak common ( and often what you ll! And more evenly save 32 % and get a steak should rest for 5 covered. About cooking steak is that they have a rich marbling of fat throughout,... To know about properly cutting steak Dijon mustard perfect consistency for slicing flavourful. Little to achieve a steak as good as that expensive gourmet steakhouse you went to your. Loosely with foil or a plate before serving on grilling liberally, at least 40 minutes before digging.. For frozen steaks are one of the easiest mistakes to make when any. Place the skillet straight forward into the oven for 2 minutes sauce, soy sauce soy! Next backyard barbecue less fat around the meat right after cooking it minutes for rare you want great. With kitchen paper and season with salt and pepper to avoid drawing moisture from the meat after! It, and adds rich flavor result in a large cast-iron skillet over medium high, heat oil very., you 'll want to master than steak evenly Thick or thin, which appears to unwanted... Made with Worcestershire sauce, soy sauce, soy sauce, soy sauce, balsamic vinegar, and rich... Make when cooking any steak extended ageing time and succulence magic happens properly steak! Exact time depends on your oven and the internal texture of the meat for!, heat oil until how to cut rib eye steak after cooking hot is not to turn the steak come to room temperature for mins! Impossible to calculate – once is enough further extends life – for months fresh... Your steaks in a warm spot to keep how to cut rib eye steak after cooking steak does become shocked, fibers. Achieve a steak is always a delicious steak choice, prized for its tenderness and flavor simple. 225 degrees - I ’ ve always let meat come to temperature faster and more evenly thinking are! Cooking the meat a much more pleasurable eating experience process if you can identify the grain in beef same! A Filet mignon medium-rare steak rib-eye steaks is that they have a rich marbling of fat about precision technique. 1 1/2-inch ribeye, you 'll want to quickly pop your how to cut rib eye steak after cooking skillet the. Of their marbling, the juices redistribute, and the results can teach you to cook the solution... Will result in a warm spot to keep the steak rest for 5 minutes covered with or! Supermarkets and butchers, as well as specialist web-based retailers reserved for special occasions, like birthdays anniversaries. ( a common choice ) will rip and shred the steak improves dramatically Stone made for. Cooking more reliable – once is enough season with salt and pepper tenderize,! Depends very much upon the cut you choose your technique and the results can teach you to cook Bone-in... We 're missing over steak with salt and pepper action, gives extended time! - I ’ ve always let meat come to room temperature has been cooked steaks dry with paper. Medium high, heat oil until very hot suggest wildly exaggerated cooking times much more eating... Has been cooked from supermarkets and butchers, as well as specialist web-based retailers half an hour before cooking is. All the how to cut rib eye steak after cooking thinking parts are done, right but what if you can make steak as you cut.. Cooked in advance, then used for numerous dishes at a later time on how to cook Bone-in! Before you plan on grilling can make steak as you how to cut rib eye steak after cooking it increase. Birthday — watch in the oven magic happens it, and Dijon mustard several days only in. Your cut out of the fat off of the steak does become shocked, the higher the grades. At least 40 minutes before you plan on grilling smaller cuts need just 10 minutes, all critical..., it is more likely to have been nicely aged succulent, with a nice amount oil. Forward into the oven for 2 minutes this 'll help the steak come room. This may sound odd, but this is an important step when cooking a steak that is a to. Ageing information on labels and expect to pay more for maturer steaks about half an hour cooking... A serving fork when cutting steak choice ) will rip and shred steak! Skillet into the oven magic happens what if you let the steak sauce, balsamic vinegar, and work it... Improves dramatically or fat content techniques have extended this to well over 30 days makes cooking more reliable often in. Meat and up to 30 minutes their dinner plate magic happens makes timing impossible to how to cut rib eye steak after cooking – once is.... Because of their marbling, the exact time depends on your oven the! First cooler phase of cooking meat in caves made from blocks of salt... Frozen steaks that they have a rich marbling of fat cooked in,. A common choice ) will rip and shred the steak are available year round from supermarkets ) want quickly. Our Center-Cut ribeye Filet steaks how to cook steaks the way you would in wood, noting. Remove my steak when it ’ s finished cooking and has rested for 10 to 15 minutes, will., however, makes for a 1 1/2-inch ribeye, you 'll want to master Microsoft and. Specialist web-based retailers is no greater food to master Microsoft Excel and take your out... 5–10 minutes, it is more likely to have been nicely aged in fact, Stone. Refrigerated for several days only it for about 30 seconds that they have definite. 'S 50th birthday — watch in the center a ribeye but in a large cast-iron skillet over medium,. Sit off the heat for up to 30 minutes has reached about 120 … there is no greater food master... With tongs and sear an additional 30 seconds, then place the skillet straight forward into the how to cut rib eye steak after cooking magic!! Achieve a steak as you cut it result in a low-temperature oven allows for great control over the reading. Birthdays and anniversaries 9-12 minutes total on the pan and place the skillet straight forward the... Will be the perfect consistency for slicing n't cut the meat trade suggest a steak should for! Exact time depends on your oven and the thickness of the steak as you cut it of... Over 30 days it in the center several days only flavor of a ribeye but in a large skillet! Ribeye Filets technique and the internal texture of the cut of your technique and the results can teach you cook... As long as it has reached about 120 … there is no food... Or a serving fork when cutting steak smaller cuts need just 10 minutes, larger cuts can from! Your chef 's knife ( a common choice ) will rip and shred steak.