When it comes to steak, there’s nothing quite like a perfectly cooked bone-in ribeye. And if you’re lucky enough to have a 2-inch thick cut, you’re in for a real treat. But with such a thick piece of meat, cooking it to perfection can be a challenge. That’s why we’ve put together this guide on how to cook a 2-inch thick bone-in ribeye, so you can enjoy a juicy, tender steak every time.
First, it’s important to understand that cooking a thick ribeye requires a different approach than a thinner cut. While a thinner steak can be seared quickly on high heat, a thicker cut needs to be cooked more slowly to ensure it cooks evenly throughout. This means using a combination of high heat searing and lower heat cooking methods to achieve the perfect balance of flavor, texture, and tenderness. So whether you’re a seasoned pro or a novice in the kitchen, read on to learn how to cook a delicious 2-inch thick bone-in ribeye steak.
Choosing the Right Ribeye Cut
Choosing the Right Ribeye Cut
When it comes to cooking a 2-inch thick bone-in ribeye steak, the first step is to select a good quality cut of meat. The ribeye cut comes from the upper rib portion of the cow and is known for its rich marbling and intense flavor. There are several types of ribeye cuts, including bone-in and boneless, prime and choice grades, and wet or dry-aged variations.
For the ideal 2-inch thick bone-in ribeye, look for a USDA prime or choice cut with good marbling, which is the fat that runs through the meat and adds flavor and tenderness. A dry-aged ribeye can also add an intense nutty flavor and tenderize the meat even further. When shopping for a ribeye, the meat should be bright red with visible marbling throughout. Take the time to choose the best quality cut you can find, as it will make a significant difference in the final result of your steak.
Preparing the Ribeye for Cooking
Before cooking your 2-inch thick bone-in ribeye, it is important to prepare it properly. First, remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes. This will allow the meat to cook more evenly.
Next, season the steak generously with salt and pepper on both sides. You can add your favorite herbs and spices for extra flavor, but the simple seasoning of salt and pepper will enhance the natural taste of the beef. Let the ribeye rest with the seasoning for 10-15 minutes to allow the seasoning to penetrate the meat.
You can also brush the steak with olive oil or melted butter to prevent it from sticking to the grill or pan. Once the ribeye is seasoned and ready to cook, you can move on to the next step of cooking the perfect steak. Proper preparation is key to achieving a delicious and tender ribeye.
Seasoning Techniques for a Perfect Ribeye
Seasoning a 2-inch thick bone-in ribeye is critical for a great taste. A good seasoning enhances the flavor of the ribeye and adds a perfect taste to it. Due to the thickness of the ribeye, it is important to use seasoning techniques that will penetrate through the center of the meat. Brining, rubbing, and marinating are the three main seasoning techniques that are usually used to prepare a great ribeye steak. Brining involves soaking the meat in a salt solution for a limited period, which allows the salt to penetrate deep into the meat, increasing its flavor.
Rubbing the meat involves dusting it with a dry rub blend of your choice. The rub blend can be made using various spices and herbs that will add intense flavor to the meat. Marinating the ribeye before grilling or broiling is a great way to infuse flavors into the meat. You can use marinades that contain herbs, spices, and acidic liquids like lemon, vinegar, and wine. The seasoning should be done at least an hour before cooking to allow the flavor to settle in. Using these techniques will help you achieve a perfect ribeye steak that will leave you and your guests satisfied.
Grilling vs. Pan-Searing: Which is Best for a Bone-In Ribeye?
Grilling vs. pan-searing: which is best for a bone-in ribeye? This is a common dilemma that many meat lovers face when it comes to cooking their favorite cut of beef. Both grilling and pan-searing can produce a delicious steak with a crusty exterior and tender, juicy interior, but there are some key differences to consider.
Grilling is great for bone-in ribeyes because it allows for direct heat that sears the steak and locks in the juices. It also adds a smoky flavor that can enhance the natural taste of the beef. On the other hand, pan-searing is ideal for those who want a more controlled cooking process. It allows you to cook the steak to perfection without the worry of flare-ups or hot spots on the grill. Ultimately, the choice between grilling and pan-searing comes down to personal preference and cooking expertise.
Achieving the Perfect Internal Temperature for a 2 Inch Ribeye
Achieving the perfect internal temperature for a 2 inch ribeye is crucial to ensure that the meat is cooked to your liking. The ideal internal temperature for a medium-rare steak ranges from 130°F to 135°F, while a medium steak ranges from 135°F to 145°F. Therefore, a general rule of thumb is to cook the steak until the internal temperature reaches around 5-10°F below your desired doneness to account for carryover cooking.
To accurately measure the internal temperature, use a meat thermometer. When measuring the internal temperature, make sure to insert the thermometer into the thickest part of the steak without touching the bone. For best results, allow the steak to rest for 5-10 minutes after cooking to allow the juices to redistribute evenly throughout the meat. By following these steps, you’ll be able to achieve a perfectly cooked 2 inch bone-in ribeye every time.
Resting and Serving Your Bone-In Ribeye
Once your bone-in ribeye has been cooked to perfection, it’s important to let it rest. This allows the juices to redistribute throughout the meat, resulting in a more flavorful, tender steak. To rest the steak, simply remove it from the heat source and cover it loosely with foil. Let it rest for at least 5-10 minutes, but up to 15 minutes for a larger cut of meat.
When it’s time to serve your bone-in ribeye, remove the foil and transfer the steak to a cutting board. Slice the meat against the grain into portions of your desired thickness. The bone-in ribeye is already an impressive cut of meat, but you can also add a finishing touch by garnishing it with chopped herbs or a drizzle of melted butter. Serve alongside your favorite sides and enjoy!
Best Sides to Accompany a 2 Inch Thick Bone-In Ribeye
No steak meal is complete without some flavorful and complementary sides. When it comes to pairing sides with a 2 inch thick bone-in ribeye, it’s essential to choose dishes that can stand up to the steak’s bold flavors. Grilled asparagus is an excellent choice, providing a simple and healthy vegetable that complements the ribeye’s richness. Another classic side to accompany a ribeye is creamy garlic mashed potatoes. The buttery texture and heavy cream in mashed potatoes pair perfectly with the juicy, flavorful ribeye, making it a must-have side dish.
For a more elevated dining experience, consider serving a tangy blue cheese and arugula salad with your ribeye. The pungent blue cheese cuts through the steak’s richness, while the peppery arugula adds a fresh crunch and helps balance the dish. You can also try roasted root vegetables or blistered cherry tomatoes for a colorful and sweet side to complement the savory and salty steak. Whatever sides you choose, make sure they enhance the flavors of the steak and showcase your culinary prowess.
Wrapping Up
Cooking a 2 inch thick bone-in ribeye may seem like a daunting task, but with the right technique, anyone can do it. The key is to give the steak enough time to cook slowly and to let it rest before serving. Whether you choose to grill or sear the steak, remember to season it well and monitor the internal temperature to achieve your desired level of doneness.
One of the best things about cooking a bone-in ribeye is the delicious flavor that comes from the bone. By following the steps outlined in this article, you’ll be able to elevate this classic cut of meat to a new level of deliciousness. So next time you’re in the mood for a hearty and satisfying steak dinner, don’t be afraid to reach for a thick bone-in ribeye and give it a try!