The Ultimate Ribeye Steak

Summer means many things — primary among them are evenings in the backyard gathered around a great steak.  Most guys consider themselves to be gourmet chefs when it comes to preparing a good steak, however, all of us can always benefit from some new tips to further refine our culinary talents.  The bottom line is that an awesome ribeye does not require extreme skills in the kitchen.  Following a few simple rules will ensure you provide even the most picky of carnivore guests a ribeye to remember.  Here is the long list of ingredients you’ll need:

  • 24 oz. PRIME GRADE ribeye steaks – 1.5 inches thick
  • Olive oil
  • Salt and pepper

Yep, that’s it.  The most critical part of the equation is the quality of the ribeye you select.  Even the best chefs in the world can’t make up for sub par beef — conversely, even amateurs have to try hard to screw up a top quality cut of beef.  Only 2% of all beef is good enough to earn the designation of “prime”.

A ribeye has superior marbling which further lends to the tastiness of this cut, and most foodie experts consider this cut to be the most delicious cut of beef in existence.  Whereas a prime ribeye will cost you an arm and a leg at a fine steakhouse, you can prepare them yourself quite economically — and if done right the final product will match a steak costing over a hundred bucks at some of the highest end restaurants.  Plus, you won’t pay $15 for a creamed spinach side dish.

To prepare the ribeye simply follow these easy instructions:

  • Cover both sides of the ribeye with olive oil and a bit of salt and pepper.  Let sit for two hours ensuring the meat is at room temperature prior to cooking.
  • Preheat the oven to 425 degrees.
  • Place a dry cast-iron pan on the stove and let it get smoking hot
  • Ventilate your cooking area and prepare for your smoke alarm to go off.
  • Cook on the pan for 2-3 minutes on each side.
  • After cooking in the pan per the above step, place the steak (in the pan) into the preheated oven.  Cook for approximately 3 minutes, remove pan and flip the steak, and then cook for an additional 3 minutes removing from the oven when the ribeye’s internal temperature hits 135 degrees.
  • Let sit for 7 minutes after removing from the oven at which point the internal temperature should have increased to 143-145 degrees which is the ideal temperature for serving (medium).
  • Serve with your favorite sides, a good beer and enjoy the best steak you’ve ever eaten having the pride you made it all by yourself.
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