ribeye

The Ribeye Steak – The Best Steak to Grill

Ribeye steak is one of the most delicious of all the cuts of beef that we, as steak lovers, want to grill and eat every time we spark up the grill.

The reason for our ribeye obsession is that it is so tender and tasty; and, it is mouthwatering-good when grilled with just kosher salt or sea salt and fresh ground black pepper for seasoning. The reason ribeye steak is a true beef flavor bomb is that it has more marbling — the fatty connective tissue within the muscle — than most other cuts.

Even grass-fed and grass-finished ribeye steaks have just enough marbling to make the steaks savory and full of that great grass-fed beef flavor we love.

And while ribeyes are perfect steaks to cook with an oven — they are great when lightly seasoned and seared on a hot skillet with a bit of olive oil or unsalted butter — we prefer the simple pleasure of a perfectly cooked ribeye from the grill.

“ribeye-steak”

Head ButcherBox Chef Yankel Polak is a huge fan of the ribeye steak. Chef Yankel says, “Cast iron or open fire. Finish it with butter and tons of salt. Even the best ribeye will taste underwhelming if not seasoned properly.”

What gives ribeye steaks such great marbling? They come from the rib primal of a cow, specifically, the longissimus dorsi, which gets very little use, hence the excess fat dispersed throughout the muscle.

The fattiness burns up when being cooked adding a juicy moisture to the meat, making it incredibly tender. Once you eat a grilled ribeye, you will definitely notice its smooth, rich texture and delicious beefy flavor.

According to Chef Yankel, “Ribeyes have a ton of fat so super high heat is the best way to get the most flavor.” When cooking on an open flame, char a ribeye lightly on each side — a few minutes on each side — and then let it sit for eight to ten minutes before cutting into.  Follow these instructions and you will get a perfect medium-rare steak every time.

Here, for a little more detail, here is our Garlic-Crusted Ribeye Steak recipe.

ribeye

Garlic-Crusted Ribeye with Smoky Hazelnut Scalloped Potatoes

4.5 from 4 votes
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Course: Main Course
Cuisine: American
Protein: Beef
Diet: Dairy Free, Gluten Free
Cut: Ribeye Steak
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people

Ingredients

  • 4 pkg ButcherBox Ribeye Steaks
  • 2 bulbs garlic cut in 1/2, keeping skin on
  • 4 Tbsp avocado oil
  • 1 tsp kosher salt for roasting garlic
  • ½ tsp black pepper for roasting garlic

Smoky Hazelnut Scalloped Potatoes

  • 6 Yukon Gold potatoes peeled and ¼” sliced
  • 3 c hazelnut milk, unsweetened
  • ½ tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 c pancetta diced
  • 5 slices bacon diced
  • 1 Tbsp gluten-free all purpose flour
  • 1 c hazelnuts finely ground

Instructions

Garlic-Crusted Ribeye

  • Dry ribeye steaks and bring to room temperature.
  • Season steaks generously on both sides with salt and pepper.
  • Preheat oven to 350°F.
  • Rub heads of garlic with 1 tablespoon of avocado oil kosher salt and black pepper and wrap in aluminum foil.
  • Bake garlic for 30 minutes.
  • Once baked, peel skin off garlic and place in food processor with 2 tablespoons avocado oil. Pulse to make a paste.
  • Preheat oven to 400°F.
  • Preheat sauté pan on medium heat. Once hot, add remaining avocado oil, and sear steaks on both sides for 3 minutes per side. Do not overcrowd steaks, and cook in two batches if necessary.
  • Place steaks on a baking sheet and smear 1 large Tbsp of garlic paste on top of each steak.
  • Bake for 9 minutes or until meat thermometer inserted into the thickest part reads 120°F.
  • Let steaks rest for 8 min before slicing.

Smoky Hazelnut Scalloped Potatoes

  • Preheat oven to 350°F.
  • Place potatoes, smoked paprika, salt, pepper and hazelnut milk in large saucepan. Bring to a simmer and cook for 20 minutes.
  • While potatoes are simmering, sauté bacon and pancetta in skillet on medium-low heat for 7-10 minutes, or until crispy.
  • Strain bacon and pancetta, reserving 2 Tbsp of the rendered fat.
  • Once potatoes are cooked, strain and save the hazelnut milk. Layer potatoes in 8x8 baking dish.
  • To make roux, place 1 Tbsp bacon/pancetta fat in large saucepan, and add gluten-free flour. Gradually add the reserved hazelnut milk to the roux, stirring constantly. Once the roux thickens and starts to bubble, remove from heat and pour over potatoes.
  • Mix ground hazelnuts and 1 Tbsp of bacon/pancetta fat together in large bowl.
  • Sprinkle the hazelnut mixture over potatoes and bake for 30 minutes. Serve alongside steaks and enjoy!
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