How to cook medium rare ribeye on a cast iron

Cook steak like a boss - crispy and salty on the outside, buttery soft on the inside. Transform a grocery store-cut into something EPIC!

A better cut of meat is always better, but in a crunch, you can also transform a grocery store-cut into something EPIC. A few tips are all that you need.

Can technique really make a difference when cooking ribeye steak?

In a nutshell, YES. The secret? Aging it in your refrigerator. High end restaurants do it all the time - here's how you simulate that effect in your home kitchen.

1. Buy a well-marbled steak.
2. Remove wrapping and dry with a paper towel.
3. Put it in the fridge, ideally on a small rack if you happen to have one. The idea is to dehydrate the steak by air-drying it in the refrigerator. If you do not have a rack, place the steak on something like cookie cutters to create a space between the steak and the plate to ensure air circulation. Cover with a cheese cloth.
4. Wait at least 2-3 days before cooking for that unbelievable restaurant quality taste.

At this point you might be wondering if I am kidding - I assure you I am not, I love eating ribeye steak and I am telling you that as long as you start off with a reasonably well marbled cut you will be astounded at how well this works.  Think about it for a second - it's the same general principle that all the well-known steak houses use.  They age their steak.  Of course, the difference is that they start with a high-quality prime cut and age it in a special refrigerator.  However, for the purpose of us foodies + home cooks, who need a low-budget, at-home alternative - this technique really does work surprisingly well.

It is really important to cover the raw steak during the dry aging process, with a cheese cloth, as a safety precaution. If you do not have cheese cloth, you can also follow Alton's Brown's method of covering your steak first with a paper towel for 24 hours and then discard the used paper towel and cover the steak with a fresh paper towel for the remainder of the aging process. To me 3 days is the max for dry aging - anything more results in an overly dry steak.

What do you need to make a perfectly cooked ribeye steak?

Key ingredients are a well-marbled ribeye, olive oil, kosher salt, pepper and butter. I like throwing in some garlic, rosemary and thyme - love caramelized garlic with my steak and that yummy smell of freshly chopped herbs.

So how do you cook the Medium Rare Ribeye Steak?

Our bone-in ribeye steak recipe is seared first on the stove, then cooked in the oven. If you do not have a cast-iron skillet, use a heavy stainless-steel skillet or Dutch oven.

1. Take out the steak from the fridge, pat it dry with a paper towel and let it rest on a counter for at least 30 minutes to bring it to room temperature.
2. Pre-heat the oven to 500°F. Once the oven has reached the correct temperature, place a cast iron skillet in the oven to heat up for at least 30 minutes.
3. Crush some garlic and chop some rosemary and thyme on a cutting board. Brush the steak with a tablespoon of olive oil and sprinkle with kosher salt. Do not add pepper at this point - it will burn.
4. Place the cast iron pan on the stovetop at high heat. Add olive oil. Reduce the oven temperature to 375°F.
5. For a good sear, cook the sides of the steak including the edges, turning every minute for about 3-5 minutes on each side. After doing two sides, add the butter, garlic, fresh herbs and baste the steak as you turn it. Cut off the rib bone then continue basting and turning. This ensures that the meat adjacent to the bone cooks evenly. Turn the rosemary and garlic often to avoid burning and ensure even caramelization on the garlic.
6. Place the pan-seared ribeye in the oven for about 6 minutes. If you happen to own a meat thermometer, remove the steak from the oven when a meat thermometer inserted into the inside of the steak registers about 120-125° F for medium rare (warm red center) and 130-135°F for medium (warm pink center). Note: The internal temperature of the steak will rise about 5°F as the steak rests. See our complete guide for expert advice on how to cook steak to the optimal doneness level.
7. Once done, place the medium-rare steak on a plate and cover with aluminum foil for about five minutes. This is a critical step because it allows the juices to release and plump up the meat. Sprinkle the ribeye steak before eating with pepper if desired.

Expert tips

• Place the cooked steak on a warm plate - Gently warm the plate by putting it in an oven set to low or by running it under hot water and drying it thoroughly. Avoid overheating the plate because it will overcook the steak.
• Eat the steak immediately - While the meat rests under the foil, the steak will continue to cook and the internal temperature will go up about 5°F . If you wait 5-10 minutes - the steak will not be perfectly overcooked.
• Season carefully - It is usually a good idea to season the steak during the basting period or after the steak has rested. If you add seasoning like garlic powder prior to searing, the high temperature can cause the powder to burn and taste bitter.

What to serve with Medium Rare Ribeye Steak

For a classic pairing, serve the steak with Caesar Salad, Creamy Mashed Potatoes and cheesy spinach. For a low carb option, nothing beats some grilled tomatoes, creamy garlic mashed cauliflower, or some asparagus baked with parmesan! For dessert try Mini Blueberry Pies or cold Shemai - Creamy Vermicelli in Sweet Rose Infused Cream.

Print Recipe

5 from 11 votes

Steak - Medium Rare Ribeye

Cook steak like a boss - crispy and salty on the outside, buttery soft on the inside. The type of steak that makes you put your elbows on the table, take a deep breath, close your eyes and smile.

Prep Time35 minutes mins

Cook Time20 minutes mins

Total Time55 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: medium rare ribeye, ribeye steak

Servings: 2 people

Calories: 576kcal

Author: Lima

Equipment

• Heavy skillet, preferably cast iron
• Tongs

Ingredients

• 1 well marbled ribeye steak
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, coarsely ground
• 10-12 cloves garlic
• 5 sprigs rosemary
• 5 spring thyme
• 2 tablespoon butter

Instructions

• Take out the steak from the fridge, pat it dry with a paper towel and let is rest on a counter for at least 30 minutes to bring it to room temperature.
• Pre-heat the oven to 500°F. Once the oven has reached the correct temperature, place a cast iron skillet in the oven to heat up for at least 30 minutes.
• Crush some garlic. Chop some rosemary and thyme.
• Brush the steak with olive oil and sprinkle with kosher salt.
• After the skillet has heated up in the oven for at least 30 minutes, place it on the stove top at high heat. Add olive oil. Reduce the oven temperature to 375°F.
• Cook each side including the edges, turning every minute for about 3-5 minutes on each side. After doing two sides, add the butter, garlic, rosemary and thyme and baste the steak as you turn it. Cut off the bone then continue basting and turning. Turn the rosemary and garlic often to avoid charring and ensure even caramelization on the garlic.
• Place the steak in the oven for about 6 minutes. If you happen to own a meat thermometer, 135 degrees F is considered medium rare (warm red center) and 145 degrees is medium (warm pink center).
• Once done, place the steak on a plate and cover with aluminum foil for about five minutes. This is a critical step because it allows the juices to release and plump up the meat. Sprinkle the steak before eating with pepper if desired.

Video

Notes

1. Steak Quality - while any type of steak can be used for this recipe, the amount and quality of marbling makes a huge difference in the final texture and flavor.  The most sought after marbling is called "fine" which is basically thin flecks of fat webbed in lean muscle. In my opinion, the more marbling you have, the better. "Medium and "coarse" marbling is not as sought after because it takes longer to render the fat and you're stuck with large pieces of fat that you have to cut around as you eat your steak.  When picking out steak I always look at several pieces side by and side and pick the best one. Buying a piece of pure lean meat with no marbling or one or two very thick veins of coarse fat can be pointless because the meat tends to lack that buttery melt-in-your-mouth texture.
2. Flipping - Steaks needs to be flipped over frequently for even cooking and to also develop an even crispy crust on all sides.  Remember that heat comes from the bottom and skillets can have hot spots, so move the steak around accordingly.
3. Garlic - its important to smash the garlic with the side of your knife so that the garlic opens enough to release the flavor into the butter.  I do not slice the garlic because it can burn and also the larger pieces are easier to pick out.
4. Secret to juicy steak - searing the steak does not 'seal' in the juices, it creates a deliciously tasty outer crust.  The key to a super juicy steak is not to overcook it.  Steaks cooked over 155°F will start to lose moisture and become dry.
5. Steak doneness - use the chart below to determine the temperature for your preferred level of doneness:

NUTRITION

A typical 6-8 ounce serving of this juicy ribeye steak has about 380-576 calories, 40-64 grams of protein, 15-34 grams of fat, and 0 grams of carbohydrates. The calories will vary depending on the steak purchased.

The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

 

 

 

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