A rib eye steak is a cut of beef taken from the rib section of the cow. It is one of the most flavourful and tender cuts of beef due to its generous marbling, which is the distribution of fat within the muscle fibres. The rib eye is taken from the rib section, which spans from ribs six through twelve. This primal cut is then separated into individual rib eye steaks.
The rib eye is known for its rich, beefy flavour and buttery texture when cooked properly. The marbling of fat throughout the meat not only adds flavour but also contributes to the steak’s tenderness and juiciness. When grilled, pan-seared, or broiled, the fat melts and bastes the meat from the inside, resulting in a truly indulgent and satisfying eating experience.
Basic Rib Eye Steak Recipe
For a simple yet delicious rib eye steak, a basic marinade or dry rub can make all the difference. A marinade like olive oil, balsamic vinegar, garlic, and fresh herbs infuses the meat with flavour, while a dry rub of salt, pepper, and spices creates a flavourful crust.
Grilled Rib Eye Recipe
- Pat the steak dry and generously season with salt and pepper or your preferred dry rub.
- Preheat your grill to high heat (around 450°F-500°F).
- Grill the steak for 4-5 minutes per side for medium-rare doneness, flipping only once.
- Use a meat thermometer to check for an internal temperature of 125°F-130°F.
- Let the steak rest for 5-10 minutes before slicing.
Pan-Seared Rib Eye Recipe
- Pat the steak dry and season as desired.
- Heat a cast-iron skillet or heavy pan over high heat until very hot.
- Add a small amount of oil or butter to the pan.
- Sear the steak for 3-4 minutes per side for medium-rare.
- Use a meat thermometer to check for an internal temperature of 125°F-130°F.
- Let the steak rest for 5-10 minutes before slicing.
For both methods, adjust cooking times based on your desired doneness and the thickness of the steak. Remember to let the steak rest before slicing to allow the juices to redistribute throughout the meat.
Flavourful Marinades and Rubs
While a high-quality rib eye steak is delicious on its own, marinades and dry rubs can take the flavour to new heights. These flavourful additions infuse the meat with aromatic spices, herbs, and seasonings, creating a delightful crust and tender, juicy interior.
Garlic Herb Marinade
Combine fresh garlic, rosemary, thyme, olive oil, and a splash of red wine vinegar for a classic marinade that complements the rich beefiness of the rib eye. Let the steak marinate for at least 2 hours, or up to 24 hours for maximum flavour.
Coffee Rub
For a bold, smoky flavour, try a coffee rub. Mix finely ground coffee with brown sugar, chili powder, cumin, and a touch of cayenne pepper. Rub the mixture generously over the rib eye and let it sit at room temperature for 30 minutes before cooking.
Chimichurri Marinade
Originating from Argentina, chimichurri is a vibrant green sauce made with parsley, oregano, garlic, olive oil, and red wine vinegar. It makes an excellent marinade for rib eye steak, infusing it with bright, herbaceous flavours.
Montreal Steak Seasoning
This classic blend of spices, including black pepper, coriander, garlic, and paprika, creates a flavourful crust on the rib eye. Simply rub the seasoning over the steak and let it sit for 30 minutes before cooking.
Balsamic Marinade
Combine balsamic vinegar, olive oil, Dijon mustard, garlic, and fresh rosemary for a tangy, sweet marinade that caramelizes beautifully on the rib eye during cooking.
No matter which marinade or rub you choose, be sure to let the flavours meld with the steak for at least 30 minutes before cooking. This allows the seasonings to penetrate the meat, resulting in a deliciously flavourful rib eye steak.
Cooking Methods for Rib Eye Steak
Grilling: Grilling is a classic method for cooking rib eye steaks, allowing you to achieve a delicious char and smoky flavour. Preheat your grill to high heat, and brush the grates with oil to prevent sticking. Pat the steaks dry and season them generously with salt and pepper. Place the steaks on the hottest part of the grill and cook for 3-5 minutes per side, depending on thickness, for medium-rare doneness. Use tongs to rotate the steaks 90 degrees halfway through each side to create attractive grill marks.
Pan-Searing: Pan-searing is an excellent method for achieving a crisp, flavourful crust on your rib eye steak. Choose a heavy-bottomed skillet, such as cast iron, and preheat it over high heat. Add a small amount of oil or butter, just enough to coat the bottom of the pan. Pat the steaks dry and season them liberally with salt and pepper. Place the steaks in the hot pan and cook for 3-4 minutes per side for medium-rare doneness, adjusting the time according to thickness. Use tongs to flip the steaks and baste them with the hot fat in the pan for extra flavour.
Reverse-Searing: Reverse-searing is a technique that involves slow-cooking the steak in the oven first, then searing it in a hot pan or on the grill to achieve a perfect crust. Preheat your oven to a low temperature, around 225°F (107°C). Season the steaks and place them on a wire rack set over a baking sheet. Cook in the oven until the internal temperature reaches 115-120°F (46-49°C) for medium-rare. Remove the steaks from the oven and let them rest for 5-10 minutes. Then, sear them in a hot pan or on a preheated grill for 1-2 minutes per side to create a delicious crust.
Sous Vide: Sous vide is a precise cooking method that involves sealing the steak in a vacuum-sealed bag and cooking it in a water bath at a precise temperature. This method ensures an evenly cooked, tender, and juicy steak. Set your sous vide water bath to the desired temperature (typically 129-135°F (54-57°C) for medium-rare). Season the steaks and seal them in vacuum bags, removing as much air as possible. Cook the steaks in the water bath for 1-4 hours, depending on thickness. Once cooked, remove the steaks from the bags and pat them dry. Sear them in a hot pan or on the grill for 1-2 minutes per side to create a flavorful crust.
No matter which cooking method you choose, be sure to let the steaks rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and tender rib eye steak.
Compound Butters and Toppings
Elevate your rib eye steak with flavourful compound butters and toppings that add richness and depth. These simple yet impactful additions can take your steak to new heights of deliciousness.
Garlic Herb Butter Recipe
Ingredients:
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Form into a log and refrigerate until firm. Slice off discs and top your hot rib eye steak.
Blue Cheese Butter Recipe
- Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup crumbled blue cheese
- 2 tablespoons fresh chives, chopped
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Mix all ingredients until well combined. Spread over your rib eye steak while hot for a decadent, melty topping.
Sauteed Mushroom Topping Recipe
Ingredients:
- 1 tablespoon olive oil
- 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Heat oil in a skillet and sauté mushrooms until browned. Add garlic and cook for 1 minute. Remove from heat and stir in butter and parsley. Season and spoon over rib eye steaks.
These rich, flavourful compound butters and toppings add incredible flavour dimension to your perfectly grilled or seared rib eye steaks.
Side Dish Pairings
A juicy, flavourful rib eye steak deserves equally delicious side dishes to complement its rich, beefy taste. Roasted vegetables are a classic choice, as their caramelized flavours pair beautifully with the steak’s natural umami notes. Consider roasting a medley of Brussels sprouts, carrots, and red onions tossed in olive oil, salt, and pepper for a simple yet satisfying accompaniment.
Loaded baked potatoes are another excellent option, with their fluffy interiors and crispy skins providing the perfect canvas for toppings like sour cream, bacon bits, chives, and shredded cheddar cheese. The creamy and savoury flavours balance the richness of the steak perfectly.
For a lighter side, a fresh Caesar salad can offer a refreshing contrast to the hearty main course. Crisp romaine lettuce tossed with a tangy dressing, croutons, and shaved Parmesan cheese provides a welcome crunch and acidity to cut through the steak’s richness.
Other delicious side dish options include creamy mashed potatoes, sautéed mushrooms with garlic and herbs, roasted asparagus drizzled with lemon and Parmesan, or a classic steakhouse-style wedge salad with blue cheese dressing and crispy bacon.
Wine and Cocktail Pairings
Rib eye steak is a bold and flavourful cut of meat, making it an excellent pairing for full-bodied red wines and spirit-forward cocktails. When it comes to wine, a robust Cabernet Sauvignon or Bordeaux blend is an ideal match for the rich, beefy flavours of a rib eye. The tannins in these wines help cut through the fat and enhance the savoury notes of the steak.
For those who prefer cocktails, an Old Fashioned or Manhattan is a classic choice. The combination of bourbon or rye whiskey, bitters, and a hint of sweetness complements the char and umami flavours of the rib eye perfectly. A Negroni, with its bold blend of gin, Campari, and sweet vermouth, can also hold its own against the robust steak.
If you’re looking for something a little lighter, a dry Rioja or Tempranillo from Spain can be a delightful pairing. These wines offer a nice balance of fruit and earthy notes that play well with the steak’s flavours.
No matter your preference, the key is to choose a beverage with enough body and depth to stand up to the intense flavours of a perfectly cooked rib eye steak.
Leftover Rib Eye Steak Recipes
Leftover rib eye steak is a delicious treat that shouldn’t go to waste. With a little creativity, you can transform those leftovers into entirely new and exciting dishes. Here are some mouthwatering ideas to make the most of your leftover rib eye:
Steak Salad Recipe
Thinly slice the leftover rib eye and serve it over a bed of mixed greens, cherry tomatoes, avocado, and crumbled blue cheese. Drizzle with a tangy vinaigrette for a protein-packed salad that’s both satisfying and refreshing.
Steak Sandwiches Recipe
Pile thinly sliced rib eye onto a toasted hoagie roll or ciabatta bread, and top with caramelized onions, melted provolone, and a smear of horseradish mayo. Grill or panini-press the sandwich for a delicious and hearty meal.
Steak Tacos Recipe
Chop the leftover rib eye into bite-sized pieces and sauté with diced onions, bell peppers, and taco seasoning. Serve in warm corn or flour tortillas, topped with shredded lettuce, diced tomatoes, shredded cheese, and your favourite taco toppings.
Steak Fried Rice Recipe
Dice the leftover rib eye and sauté with scrambled eggs, diced vegetables (such as carrots, peas, and onions), and cooked rice. Season with soy sauce, sesame oil, and a touch of sriracha for a flavourful and satisfying fried rice dish.
Steak Quesadillas Recipe
Layer sliced rib eye, sautéed bell peppers and onions, and shredded cheese between two flour tortillas. Grill or cook in a skillet until the cheese melts and the tortillas are crispy. Serve with salsa, guacamole, and sour cream for dipping.
Remember, these are just a few ideas to get you started. Don’t be afraid to experiment and create your own unique dishes with those delicious leftover rib eye steaks!
Tips for the Perfect Rib Eye Recipe
For a truly exceptional rib eye steak experience, follow these expert tips:
Bring the Steak to Room Temperature: Remove the rib eye from the refrigerator about 30 minutes before cooking. Allowing the steak to come to room temperature ensures even cooking from edge to edge.
Pat it Dry: Use paper towels to pat the steak dry before seasoning or cooking. Moisture on the surface can prevent proper browning and searing.
Season Generously: Don’t be shy with the seasoning. A liberal coating of coarse salt and freshly cracked black pepper enhances the natural flavours of the beef.
Get the Pan or Grill Ripping Hot: For a beautiful sear and caramelized crust, make sure your pan or grill is scorching hot before adding the steak.
Use a Meat Thermometer: Rib eye steaks are best cooked to medium-rare (130°F to 135°F internal temperature) or medium (140°F to 145°F) for optimal tenderness and juiciness.
Let it Rest: After cooking, transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, preventing them from spilling out when you cut into the steak.
Slice Against the Grain: For maximum tenderness, slice the rib eye across the grain, cutting through the muscle fibres at a 45-degree angle.
By following these expert tips, you’ll ensure a juicy, flavourful, and perfectly cooked rib eye steak every time.
