Ribeye steak is a classic cut of beef that’s known for its tenderness, marbling, and rich flavor. While it’s often grilled, you can achieve equally delicious results by cooking it on the stove. In this guide, we’ll show you how to cook ribeye steak on the stove, from choosing the right cut to serving it up.
Choose the Right Ribeye Steak
Not all ribeye steaks are created equal. Before you start cooking, it’s important to choose the right cut. Here are some things to consider:
- Bone-in or boneless: Some ribeye steaks come with the bone still attached, while others are boneless. Both are delicious, but bone-in steaks tend to have more flavor and are easier to cook evenly.
- Thickness: Ribeye steaks can vary in thickness from 1 to 2 inches. Thicker steaks take longer to cook, so keep that in mind when choosing your cut.
- Marbling: Look for ribeye steaks with plenty of marbling (the white streaks of fat that run through the meat). This fat adds flavor and tenderness to the steak.
- Grade: The highest grade of beef is Prime, followed by Choice and Select. While Prime ribeye steaks are the most expensive, they’re also the most flavorful and tender.
When in doubt, ask your local butcher for recommendations on the best cut of ribeye steak for stove-top cooking.
Prepare Your Steak
Before cooking your ribeye steak, it’s important to properly season it and let it sit at room temperature. Here’s what you’ll need:
- Ribeye steak
- Kosher salt
- Black pepper
- Garlic powder (optional)
- Olive oil or other high-heat oil
- Cast iron skillet or other heavy-bottomed skillet
To season your steak, generously sprinkle both sides with kosher salt, black pepper, and garlic powder (if desired). Let the steak sit at room temperature for at least 30 minutes to take the chill off and allow the seasoning to penetrate the meat.
Heat the Skillet
The key to cooking ribeye steak on the stove is achieving a perfect sear. To do this, you’ll need a hot skillet. Here’s how to heat your skillet:
- Preheat your skillet: Place your cast iron skillet or other heavy-bottomed skillet on the stove and turn the heat to high. Let the skillet heat up for at least 5 minutes (or until it’s smoking hot).
- Add oil: Once your skillet is hot, add enough oil to coat the bottom of the pan. Use a high-heat oil like olive oil, avocado oil, or grapeseed oil.
- Wait for the oil to shimmer: Once the oil is added, wait for it to shimmer. This means it’s hot enough to add your steak.
Remember, a smoking hot skillet is key to achieving a perfect sear on your steak. If your skillet isn’t hot enough, you won’t get that beautiful crust on the outside of your steak.
Cook the Ribeye Steak
Now that your skillet is hot and ready, it’s time to cook your ribeye steak. Here’s how to do it:
- Add your steak to the skillet: Using tongs, carefully add your ribeye steak to the hot skillet. Lay it down away from you to avoid splatters.
- Let it sear: Let the steak sear for 3-4 minutes on the first side. Don’t move it around or touch it during this time, as this will prevent a proper sear from forming.
- Flip the steak: Using tongs, flip the steak over and sear the other side for an additional 3-4 minutes.
- Check the temperature: To ensure your steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature. Here are some temperature guidelines:
- Rare: 120-130°F
- Medium rare: 130-135°F
- Medium: 135-145°F
- Medium well: 145-155°F
- Well done: 155°F+
- Let it rest: Once your steak is cooked to your liking, remove it from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Rest and Serve the Steak
Once your steak has rested, it’s time to slice and serve. Here’s how:
- Slice the steak: Using a sharp knife, slice the steak against the grain into thin slices. This will help ensure tenderness.
- Plate it up: Arrange the slices on a plate and serve with your favorite sides. Ribeye steak pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
FAQs
1. What’s the best way to season a ribeye steak?
The best way to season a ribeye steak is to keep it simple. All you need is kosher salt and freshly ground black pepper. This allows the flavor of the steak to shine through without overpowering it with other flavors. However, if you want to add more flavor, you can also add garlic powder or rosemary.
2. How long should I let my steak rest?
After you remove your steak from the skillet, let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you cut into your steak too soon, you risk losing those delicious juices and ending up with a dry and tough steak.
3. Can I use a cast-iron skillet to cook my ribeye steak?
Yes, a cast-iron skillet is an excellent choice for cooking ribeye steak on the stove. It retains heat well and can withstand high temperatures, making it perfect for achieving a beautiful crust on your steak. Just make sure to preheat it properly before adding your steak.
4. How do I know when my steak is done?
The best way to ensure your steak is cooked to your desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading. Here are some temperature guidelines:
- Rare: 120-130°F
- Medium rare: 130-135°F
- Medium: 135-145°F
- Medium well: 145-155°F
- Well done: 155°F+
5. Can I cook a frozen ribeye steak on the stove?
It’s not recommended to cook a frozen ribeye steak on the stove. The best way to cook a frozen steak is to thaw it in the refrigerator overnight and then cook it using the instructions above. This ensures that the steak cooks evenly and you get the best possible results.
6. Should I trim the fat off my ribeye steak before cooking?
No, you should leave the fat on your ribeye steak before cooking. The fat adds flavor and helps keep the steak juicy and tender during the cooking process. You can trim it off after cooking if you prefer.
7. Can I cook my ribeye steak in butter instead of oil?
Yes, you can cook your ribeye steak in butter instead of oil. Butter adds a rich and delicious flavor to the steak and helps create a beautiful crust on the outside. Just be careful not to let the butter burn, as this can give your steak a bitter taste.
Conclusion
Cooking ribeye steak on the stove is easier than you might think. By choosing the right cut, properly seasoning and heating your skillet, and following our cooking tips, you can achieve a delicious and tender steak every time. So the next time you’re in the mood for a steak dinner, skip the grill and try cooking ribeye steak on the stove instead.
