Perfect Ribeye Steak Recipe: Chef-Approved Method

I’ve always wanted to make a steak as good as the ones in restaurants. The kind that makes you want to savor every bite. Today, thanks to chef Nicole Brisson, I’m sharing how to make the perfect ribeye steak at home.

Ribeye steaks come from the rib roast and are known for their rich flavor and tender texture. Michelin-starred chefs love this cut for its taste and feel. With the right method, you can make a steakhouse-quality ribeye at home. Get ready to wow your family and friends with a ribeye steak recipe they’ll love.

Understanding the Perfect Ribeye Cut

The ribeye steak is at the heart of a great steak dinner. It’s famous for its rich flavor and marbling. This makes each bite moist, tender, and full of taste. But what makes the ribeye so special, and how do you pick the perfect one for your recipe?

What Makes Ribeye Special

The ribeye steak comes from the rib section of the cow. It’s between the sixth and twelfth ribs. This area is known for its beef ribeye marbling, which is the fat web in the meat.

This marbling is key for the ribeye’s rich flavor and tender texture. It’s why ribeye is a favorite among steak lovers.

Choosing the Right Grade and Thickness

When picking your ribeye steak recipe, look at the grade and thickness. Higher-grade ribeyes, like USDA Prime, have more ribeye marbling. This means they’re more tender and flavorful.

A 1-inch or 1.5-inch cut is best for cooking. It ensures the steak cooks evenly and reaches your desired doneness.

Marbling and Its Importance

The marbling in a ribeye steak shows its quality and taste. Cuts with lots of fat are more flavorful and tender. Chef Nicole Brisson, a 2020 James Beard semi-finalist, says marbling is what makes the ribeye special.

By knowing the ribeye’s unique traits and how to choose the best cut, you’re on your way to a great steak. Stay tuned for more tips on making the perfect ribeye steak recipe.

Essential Tools and Ingredients for Steakhouse Results

Cooking the perfect ribeye steak recipe requires the right tools and ingredients. These elements are key to achieving that steakhouse flavor and texture. Whether grilling, pan-searing, or oven-roasting your ribeye, here’s what you need to make your meal restaurant-quality.

Essential Tools

• Heavy-duty grill or cast-iron skillet
• Meat thermometer
• Cooling rack

Ingredients

• Ribeye steak (2 steaks, any thickness, bone-in or boneless)
• Extra virgin olive oil (EVOO)
• salt
• Fresh ground black pepper
• Optional: Aromatics like rosemary, thyme, or smashed garlic cloves

Chef Brisson likes grilling the ribeye over high heat to avoid kitchen mess. But a sturdy cast-iron skillet works great if you don’t have a grill. A meat thermometer is essential for the perfect internal temperature, whether you prefer it medium-rare, medium, or medium-well.

“The key to a steakhouse-worthy ribeye is all in the tools and ingredients. With the right setup, you can easily recreate that signature char and juicy tenderness right at home.”

Remember to let your ribeye rest for 5-10 minutes before slicing. This allows the juices to redistribute for the most flavorful and tender bites.

Professional Tips for Preparing Your Ribeye Steak Recipe

To make your pan-seared ribeye or grilled ribeye taste like a steakhouse, follow some key steps. First, let the meat warm up to room temperature for about 30 minutes. Then, season it right and pick the best oil and butter for cooking.

Tempering the Meat

Let your ribeye steak sit at room temperature for about 30 minutes before cooking. This step ensures it cooks evenly and gets a nice sear. For a 1-inch thick steak, 30 minutes of rest is perfect.

Seasoning Techniques

Season your ribeye well with kosher salt and black pepper. Feel free to add other spices and herbs to make it your own. Lightly drizzle extra virgin olive oil (EVOO) on the steak before seasoning. This helps the spices stick better.

Oil and Butter Selection

For pan-searing, use 2 tablespoons of avocado or grapeseed oil in a large skillet over medium-high heat. Add 4 tablespoons of butter for basting. When basting, don’t add oil directly to the meat.

By using these professional tips, you’ll get closer to the ribeye cooking tips you’ve always wanted. Whether pan-searing or grilling, the secret is in the preparation and technique. This unlocks the steak’s full flavor.

“A perfectly cooked ribeye steak is the ultimate indulgence, and these tips will help you achieve restaurant-quality results at home.”

Mastering the Restaurant Basting Method

Take your ribeye steak recipe to the next level with the basting technique. This method makes your steak both flavorful and juicy. It’s a key to a restaurant-quality dish.

Start by searing the ribeye in a hot cast-iron pan for 2-3 minutes on one side. Then, flip it and sear for another 30 seconds. Next, add butter, garlic, and rosemary to the pan.

Use a spoon to baste the steak with the melted butter. Keep flipping the steak every minute until it’s cooked to your liking. Aim for 130-135°F for a perfect medium-rare. This basting process adds flavor and seals in the juices, making your steak taste like it’s from a steakhouse.