Ribeye Steak
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
667 kcal
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Course
Main Course, Others
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Cuisine
American
Ribeye Steak
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Here's the best way to cook the perfect Ribeye Steak --on the grill and drenched with Rosemary butter. Like seriously tender and juicy Ribeye Steak never got easier to make! Sharing tips, stove top and oven options too! So if you love a good ribeye steak, here's your call to MAKE IT!
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Ingredients
Steak
- 6 ribeye steak plural
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 Tablespoons rosemary minced ( or 2 Tablespoons dried, fresh leaves
- 2 Tablespoons onion flakes or granulated onion powder
- 1/4 cup olive oil
Rosemary Butter
- 1/3 cup butter unsalted, at room temperature
- 1 Tablespoon rosemary minced, fresh
- 1 Tablespoon onion flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan Cheese freshly grated
Notes
- You can use fresh or frozen meat for this recipe, if frozen, make sure to defrost it in the fridge until thawed.
- Feel free to trim extra fat from the meat as this particular cut is marbled well.
- When seasoning the steak, you can add your favorite steak spice/blend or keep it as simple as we did.
- Make sure to season the meat right before cooking.
- When cooking, make sure the grill, pan or oven are preheated.
- Avoid flipping the steaks too soon so you can get the perfect sear or grilled marks.
- Depending on how well you want your steak to be done, it's best to use a meat thermometer.
- When the steak is ready and still hot, dollop the butter on top right away and let it rest for 7-8 minutes before serving.
- Rare is 125 F.
- Medium Rare is at 135 F
- Medium is at 145 F
- Medium well is 155 F
- Well is 160F.
- As you can see there's very little difference between each stage of cooking, so make sure you use a thermometer.
- And finally, when removing the meat from cooking, aim for 3 degrees less as the steak will retain some heat while it rests.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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