Meat Master
Rib Eye Steak Cooking Tips & Guide
One of the most common questions we receive at The Meat & Wine Co is “how do you cook rib-eye steak?” So this guide is dedicated to showing you how to make the juiciest rib-eye steak, teaming with bundles of rich beefy flavour.
As part of our Meat Master collection, where we explore and perfect a range of steak types, we’re offering this comprehensive guide to mastering a deliciously succulent rib-eye steak, so you can enjoy every bite.
What is Rib Eye Steak?
Rib-eye steak is a cut of meat that comes from the rib section of the cow. It’s prized for its abundant marbling, which is fat interspersed within the muscle. This marbling melts during the cooking process, resulting in an exceptionally juicy and flavourful steak.
This deeply rich tenderness means the rib-eye shines in a variety of cooking methods, whether grilling, oven-roasting, or pan-searing! A favourite amongst both family homes and fine-dining restaurants, the rib-eye’s incredible flavour profile cements its spot as a steak classic.
Preparing Your Rib Eye Steak
To prepare your rib-eye steak, first trim off excess fat before you start cooking. This helps the steak to cook more evenly and increases its tenderness.
It’s also best to remove the steak from the fridge around 30 minutes before you intend to cook it. Letting it come to room temperature ensures more even cooking, helping you achieve the perfect level of doneness.
Selecting the Best Cut
Selecting a good cut of meat is crucial for cooking the perfect rib-eye steak. Look out for the following:
- Look for steaks with fine, evenly distributed marbling. This fat will provide extra juiciness, adding more flavour.
- A vibrant red colour indicates freshness.
- Select rib-eyes that are at least 2.5cm thick, as this helps you gain more control when it comes to reaching your desired doneness.
Marinating Tips
Marinating your rib-eye steak is a simple step that can add great depth to the meat’s natural flavours. Here are a few effective marinades to enhance your steak:
- Mix olive oil, balsamic vinegar, and minced garlic in with fresh herbs like rosemary and thyme. Allow to marinate for 2 to 4 hours.
- Combine honey and soy sauce, top with a splash of sesame oil, then finish with red pepper flakes. Let marinate for 30 minutes to 2 hours.
- For a more natural approach that elevates the steak’s original flavour, simply season with salt and pepper. Add a generous amount and let it sit at room temperature for about 30 minutes.
Cooking Techniques
Luckily for us, the age-old question of “how to cook rib-eye steak?” has many answers. Each option uncovers unique qualities of the meat cut, with various flavours and textures to be discovered—each one more delicious than the last! Let’s explore the most popular methods:
Grilling Rib Eye Steak
Grilling is one of the most popular ways to cook a rib-eye steak. The classic method evokes a delightfully smoky flavour:
- Heat your grill to high heat, aiming for a temperature around 230°C.
- Remove the steak from the fridge at least 30 minutes before cooking and season generously with salt and pepper, or your preferred marinade.
- Place the steak on the grill and cook on each side for approximately 4 to 5 minutes for a medium-rare finish. Adjust this time to reach your desired doneness.
- Using a meat thermometer, check the steak has reached an internal temperature of around 54 to 57°C for medium-rare.
- Take the steak off the grill and allow it to rest for 5 to 10 minutes before serving.
Pan-Searing Rib Eye Steak
Pan-searing is another fantastic cooking method that creates a beautifully browned crust and succulent interior:
- Pre-heat a heavy skillet over medium-high heat until smoking hot.
- Carefully pour in a tablespoon of high smoke-point oil, like canola or avocado oil.
- Place the rib-eye in the pan and sear on one side for about 4 to 5 minutes without moving it. Flip to sear the other side for another 4 minutes.
- If your steak cut is slightly thicker, transfer the skillet to a 200°C preheated oven and cook for a few additional minutes until you achieve the desired doneness.
- Using a meat thermometer, aim for an internal temperature of 54 to 57°C for medium-rare.
- Leave to rest for 5 to 10 minutes to help the juices to redistribute before serving.
Oven-Roasting Rib Eye Steak
In the mood for a delicious beef rib-eye roast? Elevate your sunday dinner by oven-roasting! Perfect for larger cuts of meat and allowing for even cooking, this method is great for impressing your friends and family:
- Pre-heat your oven to 200°C.
- Generously season the rib-eye with olive oil, sea salt, and fresh ground pepper.
- To boost that beefy flavour, sear the steak in a hot pan for 2 to 3 minutes on each side before roasting.
- Transfer the steak into a roasting pan and cook for an additional 15 to 20 minutes, depending on the thickness level.
- Use a meat thermometer to check for doneness, looking for a temperature of around 54 to 57°C for a medium-rare finish.
- Allow it to rest undisturbed for 5 to 10 minutes before slicing and serving!
Temperature Guide
Achieving the perfect rib-eye steak is dependent on many factors, and understanding cooking temperature is arguably the most important one! Recognise different levels of doneness to help you master it:
- Rare: Seared outside, red and cool inside
- Medium-Rare: Warm red centre, slightly firmer
- Medium: Warm pink centre, more browned outside
- Well-Done: Fully cooked through, no pink, firm texture
To achieve your preferred level of doneness, we always recommend using a meat thermometer to check the internal temperature of your rib-eye steak. It’s important to remember that the steak will continue to cook slightly in its initial resting state, so try to remove the steak from heat when it’s just below your target temperature. For more advice, read our cooking temperature guide.
Resting and Serving
Letting your steak rest after cooking is essential for unlocking maximum juiciness. The rest period allows the juices to settle and spread evenly throughout the meat.
Gently place the rib-eye on a cutting board and cover it loosely with foil for about 5 to 10 minutes. Once it’s ready to serve, we recommend following one of these serving suggestions:
- Garnishing: Top with a healthy pat of herb infused butter or sprinkle with fresh herbs like parsley or chives for an extra touch of flavour.
- Sides: Serve alongside classic accompaniments, such as garlic mashed potatoes, freshly grilled vegetables, or a crispy green salad.
- Sauces: Elevate your steak with delicious sauces like chimichurri or a rich red wine reduction.
Other Meat Cuts
Book Your Table at The Meat & Wine Co
Ready to start your steak cooking journey but need some inspiration? Indulge in our succulent, expertly cooked premium cuts at The Meat & Wine Co in Mayfair. Our skilled chefs craft incredible steaks that ignite your passion for cooking and inspire your own culinary journey with each bite.
Come taste the beautiful flavours of our steaks and gather ideas for your own home steak nights! Make your booking today and experience the art of steak done right.