Last Updated on September 17, 2023
Ribeye is a beef lovers’ favorite, thanks to its bold flavor and tender, juicy texture.
As the name suggests, ribeye is cut from the rib. With its extensive marbling and rich taste, ribeye is delicious seasoned with just salt and pepper, so the beefy flavor shines through. Though grass-fed and -finished ribeye is leaner than conventionally raised, it still has plenty of that marbling that makes ribeye so special.
Here are 3 tips to help you make the most of your ribeye:
- Quick, high-heat cooking methods are ideal for ribeye. Preheat a cast iron skillet over medium heat for 5 minutes before adding the steak, or preheat the broiler with a rack placed 3 to 4 inches from the heat source.
- We recommend cooking ribeye to medium rare for the best texture (a meat thermometer stuck into the thickest part should read 120ºF to 125ºF).
- Though a ribeye is one steak, it’s made up of several different muscles. Because of that, you’ll notice that the grain runs in a few different directions. Rather than slicing the whole steak one way, look closely for the places where the grain pattern changes, cut the steak into different sections, and slice each one against the grain.
- 2 ButcherBox Ribeye Steaks (about 10 ounces each)
- fine sea salt
- freshly ground pepper
- 1 tbsp high-heat cooking fat, such as avocado oil or ghee
- 2 tbsp unsalted butter
- 3 cloves garlic, peeled
- 1 shallot, roughly chopped
- 2 sprigs fresh rosemary
- flaky sea salt (optional)
- Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes.
- Place a cast iron or other heavy bottomed skillet over medium heat until very hot, 4 to 5 minutes. While the skillet is heating, pat the steaks dry thoroughly with paper towels. Season generously on both sides with fine sea salt and lightly with pepper. Place the garlic on a cutting board. Working one at a time, press down on each one with the side of a chef’s knife until the cloves are smashed.
- Swirl the cooking fat over the bottom of the skillet and add the steaks immediately. Cook undisturbed until the bottom is nicely seared and releases easily from the pan, 1 to 2 minutes. Carefully flip.
- Add the butter to the skillet; it will melt quickly. Add the garlic, shallot and rosemary; shake the pan to mix the ingredients into the butter. As the steak cooks, gently and carefully tip the skillet, collect the melted butter in a tablespoon and pour it over the steaks. Continue cooking and basting the steaks, flipping once more, until both sides are seared and a meat thermometer stuck into the thickest part of the steak reads 120º for medium rare, 2 to 3 minutes longer.
- Transfer the steak to a cutting board, tent with foil and let rest for 5 minutes. Slice the steak against the grain (Note: Ribeyes are made up of different muscles, so the grain changes direction around the steak. Cut it into pieces where the grain changes direction and slice each piece against the grain). Sprinkle with flaky sea salt, if desired, and serve.
Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.