Pull meat a little before 120 degree and loosely tent with foil for 10 min. Transfer it to a clean plate or cutting board, and season it generously with salt on both sides. I cant wait to see your results! Let it cook for 5 minutes, then flip and cook for 5 more minutes. Bothe brine processes include salt, which acts as a tenderizer. After you salt, you should start cooking the steak right away for the best sear. I am one of the worst cooks but this recipe made me look like a chef! Check that the temperature of the thickest part of the steak reaches the range of your desired doneness level (130-135 for medium-rare). I have made this now for the 4th time and have not changed a thing. We recently shared a whole beef with a relative and I ended up with rib steaks Something told me I should do some googling and I came across your recipe. . Turn steaks over once, if possible. Tried posting a pic bit couldnt figure out how. Fantastic, was like I ordered from Berns steak house. In order to get medium rare, I cut down the cooking time as suggested by another reviewer (6-8 minutes was plenty). Add the salt, smashed garlic, and thyme to both sides of the steak. By far, the best cooking method for marinated steak is grilling. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Note: cooking times may differ depending on steaks thickness and oven. The cooking time will vary depending on how thick your steaks are and how done you like them. Flip the steak and spoon butter and herbs over it while it cooks for an additional minute on the other side. Like others here, I found that the cooking time was too long. To learn more, like how to reverse-sear your steak for a more delicate flavor and texture, read on! This was so good! Enjoy! Season with pepper if desired. I have never left a review for a recipe before. Medium-rare temperatures should be kept at 130 to 135 degrees Celsius. My steak was overcooked before any butter spooning even occurred. LOL! I used a meat thermometer but steaks cooked quicker (8 min) than time below, so Ribeye came out med-well done. I followed the recipe exactly, and it turned out perfect. Your email address will not be published. Remove from the heat, cover, and allow to cool to room temperature for 10 minutes before serving. Remove steaks, discarding marinade. steak like skirt steak will become more tender. Thats it! The rib eye cut lies in the upper rib cage of cattle, so it gets little exercise. Stick a thermometer into the thickest part of the meat to check the doneness. Finally, I removed the steak from the oven, spooned over the butter/garlic and placed it back in the oven for 3-4 minutes. Cooking ribeye steak in the oven is an excellent method to use when you dont feel like firing up the grill. . However, grain-fed is still a good choice if youre on a budget. I second Chungahs comment that ribeye steak can be boneless or bone-in. First time making ribeyes and. Using a cast-iron skillet to cook a rib eye is quick and tasty, Polak says. Mix all the ingredients in the bowl. Ive only seen boneless ribeye at mass supermarkets here in Northern California. Allow the broiled ribeye to rest for 10 minutes before slicing and serving. A good overnight soak wont hurt the steaks at all! Thank you!! This article was co-authored by Sasha Reyes. Otherwise would have been too much. This recipe celebrates what Korean barbecue is all about: salty-sweet, sticky, delectably charred meat. I may even get on the mushroom trend. I am terrible at cooking steaks, but I am going to try this and see if I impress my hubby! Butter freezes well if you pack it right against the freezer burn. I love it, Its a great recipe, but the cooking times are too long. Pour 1/2 of the marinade into another large resealable plastic bag. "The appearance of the intramuscular fat is a great indication of the tenderness more fat equals more tender," Polak says. Mix all the marinade ingredients in the bowl. Sear the steak for 2 to 3 minutes until a crust develops. Garlic, rosemary, thyme (sometimes parsley, for roasting the birds). Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. 12 to 15 minutes is entirely too long unless you like it super well done.Half of that is plenty. Make sure to label it with a date, and it will keep for 2-3 months! 10/10. However, it has a more complex flavor profile. Thank you so much for this wonderfu recipe. A very hot pan delivers the best sear. Remove from the grill and top with a pat of butter, loosely tent with foil. The best way to cook a marinated steak is either on a grill or a pan. I was a college student living off-campus. Easy and perfection. Im about to cook my bone in rib eye that weighs in at 2.3 lbs and is almost 3 inches thick. In under an hour, you can serve up a delicious steak dinnerno firing up the grill required. Your email address will not be published. This sounds amazing! Microwaves often overcook steak or make them rubbery but can be used in a pinch.Microwave your steak for 20 second increments just until heated through. Lightly spray a rimmed baking sheet with cooking spray. I didnt have the herbs. Cover and marinate 8 hours in the refrigerator, turning occasionally. Thats why you need to be a little careful cooking it. Browse Chicago Steak Companys ribeye selection, including USDA Prime ribeye, Premium Angus ribeye, and dry or wet-aged ribeye, all ready to ship to your home. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. A meat thermometer must check out 130 F. Rest your steaks for 5 minutes before serving, covering gently with foil. Loved the herb garlic butter! Do not cover. I chose to highlight 3 different cooking methods. Steak goes with just about anything. My steak was prime and I thought the butter made it too rich. For the ideal medium-rare steak, sear in a frying pan for 12-14 minutes for a 1-inch steak, and 14-16 minutes for a 1 1\/2 inch steak, turning about 1 minute before the halfway point. Set the temperature to 225 degrees Fahrenheit. Would love to do this butIve been reluctant to use cast iron on my new smooth top stovetop:), God hates a coward and why would you let your smooth stove top stop you. Nothing beats a perfectly cooked ribeye steak, and this method is so simple it's guaranteed to be your new go-to! {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c9\/Cook-Ribeye-Steak-in-the-Oven-Step-1.jpg\/v4-460px-Cook-Ribeye-Steak-in-the-Oven-Step-1.jpg","bigUrl":"\/images\/thumb\/c\/c9\/Cook-Ribeye-Steak-in-the-Oven-Step-1.jpg\/aid8970377-v4-728px-Cook-Ribeye-Steak-in-the-Oven-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"