Rib-Eye Steak Recipe (2024)

Most important step is step 1 and is the least followed.Room temperature.

For the baste phase: Consider pulling the 'barked' steaks from the pan and the pan from the heat. To the pan, add some water (careful, here) to cool same. THEN, return beef to pan along with the butter and aromatics for the baste, as described. This allows a baste of butter that is NOT burned quite black!Bon appetit!

I follow the same preparations steps above but use a Weber charcoal grill. I start with 2-3 minutes per side over hot part of coals. Then pull the steaks back just to the edge of the hot coals and flip every once per minute, rotating on each flip. Never cover the grill. Keep checking internal temperature until just before medium rare, pull off, and let rest inside for 10 minutes. Outsides get a deep caramelized crust and insides are bright pink from edge to edge with just tiniest gray band.

Not sure why people think cooking steak is a big deal. It is one of the easiest things to cook. Start with buying top-quality meat and then make sure to use a thermometer to get it to the right temp (step 3). All this other stuff matters sure (room temp, drying it, salt, etc.) however not nearly as much as good meat and cooking to the right point. If you are spending less than $15/steak and don't have a decent instant-read thermometer, you'll never get it as good as you can with those two things

Used this method many times and always a great result. Room temp is important as is giving the salt time to diffuse and penetrate. I’d only caution to go light (or not at all) on the pepper. It is more appropriate as a finishing spice and can get bitter when exposed to the high heat.

I've tried dozens of methods but this was possibly the best steak I've ever cooked on the stovetop - crusty brown on the outside, perfectly done in middle. I used a big, fat bone-in ribeye because that's what I had so it took a little longer to cook to my desired doneness (rare to medium-rare), and added rosemary to the thyme and shallot. Wow.

Reverse sear, folks. REVERSE SEAR. This is great, will work great, Ali Slage is the best. But it's tricky to do perfectly if you are a beginning cook. Look up KL-A's article on reverse searing, follow the directions, and have restaurant-y steaks every single time.

Note to self. Take the battery out of the smoke detector before cooking this

I recently started butter basting my steaks when I cook them. I'm a seasoned cook, and I have cooked steaks many ways, but I will never cook them any other way again. They form that perfect professional crust and the aromatics impart great flavor.

Used this method many times and always a great result. Room temp is important as is giving the salt time to diffuse and penetrate. I’d only caution to go light (or not at all) on the pepper. It is more appropriate as a finishing spice and can get bitter when exposed to the high heat.

For those who don't have a thermometer: Gently press the underside of a fork against the middle of the steak (ie, you are piercing the steal with the tines of the fork, only pressing the underside of the fork against the meat). If the steak feels mushy, it's very rare. If the steak feels soft, but not mushy, it's medium rare. If it feels dense, it's well done. Remember that the steak continues to cook after you turn off the heat so will come up another 5 degrees or so.

Several commented on the lingering odor and smoke alarms going off.Are we done with. “ open concept “ yet?In my sensibly arranged house, with doors that close, I have no problem.And I finish off my seared steaks, or lamb chops, in a preheated hot oven. This is how restaurants do it.

Not sure why people think cooking steak is a big deal. It is one of the easiest things to cook. Start with buying top-quality meat and then make sure to use a thermometer to get it to the right temp (step 3). All this other stuff matters sure (room temp, drying it, salt, etc.) however not nearly as much as good meat and cooking to the right point. If you are spending less than $15/steak and don't have a decent instant-read thermometer, you'll never get it as good as you can with those two things

I’ve made this numerous times and it’s delicious. I’ve added slices of fresh garlic into the pan once you add the butter and thyme. It really gives it a burst of flavor and recommend if you like garlic. Definitely use a cast iron skillet. I tried it in a stainless steel and it didn’t work nearly as well, not to mention the nightmare of cleanup.

Apt with no vent and mostly closed windows, a summer fan, no Lodge pan, and a pair of ridiculously discounted steaks 15 minutes before store closed on Christmas Eve. Still tasted fantastic.

Overall, very much prefer Julia Moskin's recipe on this site (Cast-Iron Steak), which is less fussy, less salty, relies on a meat thermometer rather than guesswork. I did like the aromatics in this recipe, though, and will use them next time with the Moskin recipe. It is important in either to cook the steak at room temp and disable your smoke alarm. ;-)

I've tried dozens of methods but this was possibly the best steak I've ever cooked on the stovetop - crusty brown on the outside, perfectly done in middle. I used a big, fat bone-in ribeye because that's what I had so it took a little longer to cook to my desired doneness (rare to medium-rare), and added rosemary to the thyme and shallot. Wow.

I’ve now made this twice, once with room temping the meat and tonight with slightly frozen center. Both times not only worked like a charm, and both times were delicious. I added some garlic to the salt & pepper on the steak and did not opt for the shallots. By far, I’m making my steaks like this every time from now on. Thank you, Ali.

I’ve made ribeye like this before. And yes… it’s life changing.But what recipes like this fail to mention, is that unless you have a restaurant worthy exhaust fan above your stove, or a jet engine fan in your kitchen, the smoke will set off every smoke alarm in your home. After that, the smell of cooking beef, while wonderful in the first five minutes, will linger well into the next day.Make it and love it.Just be prepared to hate the consequences.

Wow, wow, wow! I used a bone-in Ribeye (about 2" thick) because that's what I had but followed the instructions exactly except I probably flipped it a few more times because of the width and added a clove of garlic with the shallot and herbs. It was absolutely perfect - not only was it beautiful to look at, it was tender and juicy, absolutely delicious with the pan sauce. Served old-fashioned style with baked potatoes and Caesar salad.

This is delicious! I was concerned I’d be standing by the hot oven, constantly flipping my steaks but it’s easy, juicy, and flavorful! Make sure to pat dry and room temp.