Steaming Ribeye: The Perfect Method For Tender Meat

Cooking ribeye steak is a rewarding experience, and with a few simple steps, you can achieve a juicy and tender steak with a delicious crust. The key to success is selecting the right meat, preparing it properly, and cooking it to your desired doneness. Here's a step-by-step guide to help you cook ribeye steak to perfection.

Choosing the right cut of ribeye steak

Location and Cut

The ribeye steak is a boneless cut taken from the rib section of beef cattle, spanning from the sixth to the twelfth ribs. This area is lightly worked, resulting in tender meat. The ribeye is also known as a rib steak when the bone is left in, and a tomahawk steak when the bone is exposed.

Marbling

Marbling refers to the thin streaks of intramuscular fat within the meat. The ribeye is prized for its abundant marbling, which enhances the flavour and juiciness of the steak when cooked. Look for a ribeye with nice, even marbling throughout. This marbling is what gives ribeye its excellent flavour profile, setting it apart from other top steaks.

Thickness

Opt for a steak that is at least 1 inch thick. Thicker cuts allow for better control over cooking temperatures, ensuring a perfectly seared exterior and a juicy, tender interior. Thicker steaks are also easier to cook than thinner ones as you can achieve a nice char on the outside without overcooking the inside.

Aging

Aged beef is meat that has been allowed to sit in controlled conditions after being cut. Aging breaks down the toughness of the tissue, creating more tenderness. Dry-aged steaks are harder to find these days, but the process gives the beef rich, earthy flavours.

Diet of the Animal

The diet of the cattle can impact the marbling and texture of the meat. Grass-fed beef tends to be leaner with less marbling, while grain-finished beef offers superior marbling and texture.

By considering these factors when choosing your ribeye steak, you can ensure a delicious and tender dining experience.

Seasoning the steak

The key to a tasty ribeye steak is seasoning. You can use a simple combination of salt and pepper, or get creative with garlic powder, paprika, cumin, and cayenne pepper. Here are some tips to ensure your steak is perfectly seasoned:

• Before seasoning, pat the steak dry with paper towels. This will help create a good crust.
• Be generous with your seasoning. Sprinkle salt and pepper on both sides of the steak, or use your favourite steak spice.
• If you want to add extra flavour, try adding unsalted butter, black pepper, and seasoned salt.
• Gently pat the seasonings into the meat. Avoid rubbing them in too hard, as this can make the steak tough.
• Let the steak come to room temperature before seasoning. This helps the steak cook more evenly, ensuring a tender and juicy result.
• If you're using frozen steaks, be sure to let them thaw completely before seasoning.
• Don't be afraid to experiment with different spices and seasonings to find your perfect combination.

Remember, the key to a great ribeye steak is a generous amount of seasoning and letting the meat come to room temperature before cooking. So don't skimp on the spices and give your steak the time it needs to reach its full potential.

Cooking methods: grill, oven, stove, sous vide, air fryer, smoker

Cooking Ribeye Steak:

Grill

To cook a ribeye steak on the grill, preheat your grill to a high heat. Season your steaks with a rub on all sides and place them on the grill. For a medium-rare steak, cook for 4-6 minutes on each side. If you prefer your steak to be more well done, leave it on the grill for a little longer. Once cooked, let the steak rest for 5-10 minutes before serving.

Oven

To cook a ribeye steak in the oven, first sear the steak in a hot skillet to create a delicious crust. Heat a skillet on high, add a small amount of oil, and place the steak in the pan for about 2 minutes on each side until a brown crust forms. Then, transfer the skillet into an oven preheated to 375°F (190°C). For a medium-rare steak, cook for 5-7 minutes, and for a medium steak, cook for 7-10 minutes. After removing the steak from the oven, let it rest for 5-10 minutes before serving.

Stove

To cook a ribeye steak on the stove, use a stainless steel or cast-iron pan as these can withstand high temperatures. Pat the steak dry with a paper towel and season generously with salt and pepper. Heat the pan on medium-high heat until it is very hot, add oil, and place the steak in the pan. Leave the steak undisturbed for about 3 minutes to develop a brown crust, then flip and cook the other side for 3-4 minutes for rare or medium-rare. For a medium steak, cook for 4-5 minutes, and for a well-done steak, cook for 5-6 minutes. After removing the steak from the pan, let it rest for 5-10 minutes before serving.

Sous Vide

To cook a ribeye steak using the sous vide method, you will need a precision cooker, vacuum-sealing bags, and fresh aromatics like thyme or rosemary. Start by adding salt and pepper to both sides of the steak and preheating the precision cooker to the desired temperature. Then, add the steak and aromatics to the bag and seal it. Place the bag in the precision cooker and cook for 2-4 hours, depending on your desired doneness level. Once cooked, remove the steak from the bag, pat it dry, and sear it in a cast-iron skillet for 2-3 minutes on each side. Finally, let the steak rest for 5-10 minutes before serving.

Air Fryer

To cook a ribeye steak in an air fryer, preheat your air fryer to 400°F (200°C) or on the broil setting. Rub avocado oil all over the steak and season with salt or your preferred seasonings. Place the steak in the air fryer basket and cook for 6 minutes on each side for a medium-rare steak. If you prefer your steak to be more well done, leave it in the air fryer for a little longer. In the last minute of cooking, add some compound butter to let it melt into the steak. After removing the steak from the air fryer, let it rest for 5 minutes before slicing and serving.

Smoker

To cook a ribeye steak on a smoker, preheat your smoker to 180°F. Season the steaks with salt and pepper on all sides, then place them directly on the smoker rack and smoke for 20 minutes. After 20 minutes, remove the steaks from the smoker, tent them with aluminum foil, and increase the smoker's temperature to 450°F. Once the smoker has heated up, place the steaks back on the rack and cook until they reach your desired internal temperature. Always cook to temperature rather than time, but as a guide, it should take about 6-9 minutes per side for a medium steak. Once cooked, let the steaks rest for 10 minutes before slicing and serving.

Resting the steak

Resting your steak is a crucial step in the cooking process. It ensures your steak is juicy, tender, and flavourful.

When you cook a steak, the muscle fibres and proteins in the meat are heated. As the fibres set, they push the juices towards the centre of the steak. If you cut into the steak immediately after cooking, the moisture in the centre will pour out, and the meat will be dry and tough.

Allowing your steak to rest gives the juices time to redistribute and be reabsorbed by the fibres. The temperature of the steak will also drop slightly, allowing the muscle fibres to relax and widen, so they can hold more liquid. This means that when you cut into the steak, the juices will stay inside, making the meat tender and moist.

The length of time you should rest your steak depends on its size and thickness. A good rule of thumb is to rest your steak for a minimum of five minutes, and ideally for 10 minutes. Thicker steaks may need 10 minutes of resting time for every inch of thickness, or every pound of weight. You could also rest the steak for half the time it took to cook.

While your steak is resting, you can place it on a warm plate or cutting board, or an oven rack. Covering it with a tent of aluminium foil will help retain the heat, but it's best to keep the foil loose.

If you're not ready to eat your steak after it has rested, you can keep it warm in a low oven for up to 20 minutes without overcooking it. However, cooked steak should be eaten or refrigerated within two hours to keep it safe.

Serving suggestions

There are many different ways to serve a ribeye steak, and the right choice for you will depend on your personal preferences and what you have available. Here are some ideas to get you started:

• Roasted brussel sprouts
• Potatoes and carrots
• Cauliflower mashed potatoes
• Sauteed mushrooms with garlic
• Creamed spinach
• Mashed potatoes
• Potato salad
• Macaroni salad
• Coleslaw
• Greek salad
• Macaroni and cheese
• Baked beans
• Orange olive salad
• Corn on the cob
• Grilled vegetables
• Aunt Shirley’s Mashed Potatoes
• Roasted potatoes
• Creamy roasted garlic mashed potatoes
• Twice-baked potatoes
• Easy oven-roasted potatoes
• Creamy mushroom sauce
• Dill pickle pasta salad
• Hobo dinner foil packets (hamburger and potato)
• Cabbage and sausage foil packets
• Easy grilled chicken breast
• Garlic grilled shrimp
• Crockpot beef barley soup
• Slow cooker basil chicken coconut curry
• Crockpot chicken and dumplings
• Crockpot mac and cheese
• The best banana cake
• Easy banana bread
• Almond flour cookies
• Air fryer chicken breast
• Air fryer chicken tenderloins
• Black Angus steak
• Black pepper Angus steak
• And many more!

Frequently asked questions