Cumin or chili powder for a southwestern twist
❓ Can I cook this in the oven?
Yes. Sear the steak in a hot skillet for 2 minutes per side, then transfer to a preheated oven at 400°F (200°C) and finish for 5–7 minutes, depending on thickness and desired doneness.
❓ How long should I rest the steak?
10 minutes is ideal for ribeye. Resting is crucial—it prevents the juices from spilling out when slicing.
❓ Should I marinate ribeye?
Marinating isn’t necessary due to ribeye’s high fat content and flavor, but if you prefer, a simple marinade of olive oil, garlic, and herbs for 30 minutes can work. Just avoid acidic marinades that can break down the meat too much.
🧂 Pro Tips for Perfect Ribeye
Buy USDA Prime or Choice cuts for better marbling.
Let steak come to room temperature before cooking to ensure even doneness.
Don’t overcrowd the pan—cook one or two steaks at a time.
Use a cast iron skillet for a golden-brown crust if you’re not grilling.
Rest on a cutting board and not in the pan, which retains heat and continues to cook the steak.
🥗 Serving Suggestions
Pair your ribeye steak with:
Garlic mashed potatoes
Roasted asparagus or Brussels sprouts
Chimichurri sauce for a fresh, zesty contrast
Red wine, such as Cabernet Sauvignon or Malbec
🧾 Nutrition Estimate (Per 8 oz ribeye steak)
Calories: 500–600
Protein: 45–50g
Fat: 35–40g
Carbs: 1–2g (mainly from spices)
🧑🍳 Final Thoughts
This ribeye steak recipe is your go-to method for a restaurant-quality meal at home. With just a handful of pantry staples, a hot grill or skillet, and a bit of patience, you’ll get juicy, flavorful results every time.
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