How to Cook Steak Perfectly | Ribeye or New York Steaks
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Servings
4
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Calories
297 kcal
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Course
Main Course
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Cuisine
American
How to Cook Steak Perfectly | Ribeye or New York Steaks
Description
The recipe begins by preparing a chimichurri sauce combining olive oil, red wine vinegar, finely chopped cilantro, parsley, onion, garlic, oregano, salt, and crushed red pepper. This sauce is made ahead to allow the flavors to meld. Steaks, at least one inch thick, are patted dry and seasoned evenly with kosher salt, black pepper, and garlic powder. They are grilled over very high heat for a few minutes per side to produce a browned crust and desirable grill marks.
The level of doneness is checked by pressing the steak to gauge firmness or ideally using a meat thermometer inserted centrally to avoid juice loss. Bone-in steaks require longer cooking times than boneless. For stovetop cooking, a cast iron grill pan is recommended for even heat distribution, and a splatter guard can reduce mess. The final presentation includes serving the steaks with chimichurri sauce, which cuts through the richness and adds bright herbal notes.
This basic but effective approach suits home cooks aiming to handle steaks with confidence, balancing caramelized external texture with a juicy interior.
Ingredients
For Sauce:
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ½ cup cilantro finely chopped
- ⅓ cup parsley finely chopped
- ¼ cup onion finely chopped
- 5 garlic peeled and minced, cloves
- 1 TB oregano fresh or dried
- 1 ½ tsp kosher salt not fine table salt
- ¼ tsp crushed red pepper
- ribeye steak at least 1″ thick, garlic powder, kosher salt, and freshly ground black pepper, or New York steak, quantity about 4
Instructions
- Make Chimichurri Sauce ahead: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.
Make the Steaks:
- Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides. Generously grease outdoor grill or stovetop grill pan; using high heat, get grill smoking hot.
- Once oil is smoking and very hot, place steaks on grill for 3 minutes on the first side, without moving them around. If using outdoor grill, brush tops of steaks with oil, turn them over, and grill another 2 minutes. If using indoor grill pan, there is no need to brush with oil before turning them over.
- Once the exteriors are browned with nice grill lines, do the “press test” by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they’re feeling a bit too soft, give it another minute of cook time. For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.
- Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more “cook time” as they rest.
- Serve steaks sliced, with chimichurri sauce generously drizzled throughout.
Notes
- Bone-in steaks need a slightly longer cooking time than boneless.
- Use a probe meat thermometer inserted centrally to monitor temperature without losing juices.
- A cast iron grill pan on stovetop cooks steaks evenly and quickly.
- A splatter guard is helpful when pan-frying steaks to limit oil splashes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 2.7g | 1% |
| Protein | 6.6g | 13% |
| Fat | 29.5g | 45% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 17mg | 6% |
| Sodium | 487.2mg | 20% |
| Fiber | 0.5g | 2% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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