This post is more about how to cook a Ribeye Rib-eye (however you spell it). If you have a cast iron skillet, you can have the perfect cooking method for your steaks, no matter the cut. I will also suggest a few extras you can try to add flavor (if you are ok with adding butter – yum!). The rib-eye is my favorite cut of steak. It has, what they call. marbling. Marbling is extra fat. Wikipedia simply defines marbling as the pattern of fat in beef steaks. What you hear on all the Food shows is that “fat is flavor”.
I think most of you know that my wife and I try to eat mostly healthy. Everyone once in a while, you need to SPLURGE, to really enjoy yourself. This splurge was motivated by my wife’s upcoming swim meet. My wife is a phenomenal swimmer and still competes – she is well into her 50’s. GO AJ! So whenever she has a swim meet the next day, I always ask her what she would like to eat to help her performance. Quick comment that current philosophy on eating for sporting events that eating carbs has to be timed for your actual participation. So the night before, the best thing you can do is get protein for your muscles. I tried to google a good resource for you if this is important. All I could find was stuff for the day of the meet which was then more carb based. Here is a link from American College of Sports Medicine.
Getting back to the theme of this how to to cook ribeye rib-eye post, the trick is very simple. First, if you need to cook indoors, there is nothing better than a cast iron skillet. The cast iron skillet maintains even heat throughout the cooking surface. The second benefit is a really hot pan provides a great sear on the steak. The other significant benefit is after searing the steak on each side, you can put the skillet directly into the oven. It is very versatile. This cooking method is the same process I use with fish too. It always comes out super. A few suggestions to add flavor is to use butter and oil in the skillet and grill some vegetables in the same pan first as I did here. Take them out, save them to top the steak. There flavor will be left behind in the skillet. Then, after searing, add stock and a couple of tablespoons of butter before putting it in the oven. Then, when you take it out, spoon the mixture on the steaks before serving. You will LOVE it.
The steaks and spices.
The mushroom and onions cooking followed by the steaks searing.
The RIBEYE RIB-EYE steak plated.
- 2 large Rib-eye steaks
- 2 tablespoons Steak seasoning
- 1 tablespoon salt
- 1 large yellow onion, sliced
- 1 small carton of button mushrooms, quartered
- 1 tablespoon grape seed oil
- 3 tablespoons butter divided
- 1 tablespoon safflower oil
- 1/4 cup of chicken stock (can be beef or even vegetable stock)
- Heat a cast iron skillet on medium high heat with the safflower oil and 1 tablespoon of butter.
- Next, add the onions and mushrooms.
- Cook for about 5 minutes until softened. Remove from skillet and set aside.
- Rub the seasonings on both sides of the steaks.
- Add in the grape seed oil to the skillet.
- Once the oil is hot, add the steaks.
- Cook about 2 minutes per side.
- Add in the stock and 2 tablespoons butter.
- Put in a 400 degree oven for 6 – 8 minutes.
- Let rest for 2 minutes before serving.
- Top with the onions and mushrooms and enjoy!
- There is still no better way to know if your steaks are at the desired temperature without making a small cut in the center to check.