Cooking a delicious ribeye steak on the stove requires some patience and precision. There are a few different factors that can influence the cooking time, such as the thickness and cut of the steak, the stove temperature, and personal preferences for doneness. Whether you’re a beginner cook or an experienced foodie, it’s important to know the ideal cooking time for a ribeye steak to achieve that perfect combination of juicy, tender meat and crispy, caramelized edges.
In this article, we’ll take a closer look at how long it takes to cook a ribeye steak on the stove and what you can do to get the best results. We’ll cover some essential tips for seasoning, flipping, and resting the steak, as well as discuss different cooking methods to suit your taste preferences. So, let’s fire up the stove and get ready to cook a mouth-watering ribeye steak!
Choosing the Right Ribeye Steak
When it comes to cooking a delicious ribeye steak on the stove, choosing the right cut of meat is crucial. There are several factors to consider when selecting a ribeye steak that will ensure the best cooking result.
Firstly, look for a steak with even marbling throughout the meat. Marbling refers to the intramuscular fat that is dispersed throughout the meat, and it is what gives the steak its rich and savory flavor and tenderness. Additionally, choose a steak that is at least one inch thick. A thicker cut will allow for a more even cooking and a better sear on the outside, while maintaining a juicy and tender interior. Lastly, opt for a ribeye with a bone-in for added flavor and a more traditional appearance. By following these tips, you’ll be sure to choose the perfect ribeye steak for a delicious and impressive stove-top meal.
Preparing the Ribeye for Cooking
Before beginning to cook a ribeye steak on the stove, it is essential to prepare it for cooking. Firstly, take the steak out of the refrigerator and let it sit at room temperature for at least 30 minutes. This process allows the meat to cook evenly and prevents it from getting tough.
Next, season the steak with salt and pepper or any other favorite seasoning blend. Be sure to pat it dry with a paper towel to remove any moisture, preventing any water from interfering with the browning process while cooking. If needed, use a kitchen brush to lightly coat the steak with vegetable oil. The oil will aid in browning and enhance the overall flavor of the steak. Preparing the ribeye ensures that it cooks perfectly, with no cold spots and without losing any flavor.
Getting the Perfect Pan and Heat
Getting the perfect pan and heat is crucial in cooking a ribeye steak on the stove. A stainless steel, cast iron or heavy-bottomed pan is preferred for cooking steak as it retains heat and distributes it evenly. A 12-inch pan is recommended for cooking a 1-inch thick ribeye steak.
The heat should be high, but not too high that it burns the steak. Preheat the pan for 2-3 minutes on medium-high heat before adding oil. Once the oil starts to smoke, reduce the heat to medium-high and place the steak on the pan. Avoid overcrowding the pan and cook one or two steaks at a time. This ensures the steak has enough space to sear properly. Getting the perfect pan and heat is the first step towards cooking the perfect ribeye steak on the stove.
Cooking the Ribeye to Rare, Medium-Rare or Well-Done
Cooking the Ribeye to Rare, Medium-Rare or Well-Done
Cooking a ribeye steak to the proper level of doneness can mean the difference between enjoying a juicy and flavorful steak or a tough and dry one. To cook your ribeye to rare, you will need to sear both sides for 1-2 minutes per side. Then, reduce the heat to medium-low and cook for another 2-3 minutes. The internal temperature of a rare ribeye should reach 125°F.
For a medium-rare ribeye, sear both sides for 1-2 minutes per side and then reduce the heat to medium-low and cook for an additional 3-4 minutes. The internal temperature should reach 135°F. For a well-done ribeye, sear both sides for 1-2 minutes per side, reduce the heat to low and cook for an additional 6-8 minutes until the internal temperature reaches 160°F. It is important to let your ribeye rest for a few minutes before slicing to allow the juices to redistribute and to prevent a dry steak.
Proper Resting of the Ribeye
Proper resting of the Ribeye is a crucial step in the cooking process that should not be overlooked. After cooking the steak, it is important to remove it from the heat source and let it rest for a few minutes. The resting time allows the juices in the steak to redistribute throughout the meat, resulting in a more tender and flavorful steak.
The amount of time needed to rest a ribeye steak depends on the thickness of the cut. A general rule of thumb is to rest the steak for at least 5 to 10 minutes, but thicker cuts may need up to 15 minutes. During this time, you can prepare any side dishes or even make a sauce to accompany the steak. Proper resting of the Ribeye is a simple and essential step that ensures a perfectly cooked and delicious steak.
Serving Suggestions and Accompaniments
When it comes to serving ribeye steaks, simplicity is key. The steak itself should be the star of the show, so it’s best to keep the accompaniments light and fresh. A classic choice is a simple green salad with a vinaigrette dressing, which provides a refreshing contrast to the richness of the steak. Roasted vegetables, such as asparagus or Brussels sprouts, also make a great side dish.
Another popular option is to serve the steak with a classic baked potato, topped with sour cream and chives. For those looking to up the ante, a creamy mushroom sauce or a side of sautéed mushrooms can make for a luxurious addition. Whatever you choose, make sure that the sides don’t overpower the flavor of the steak itself, as that’s what you want your guests to remember!
Troubleshooting Common Ribeye Cooking Mistakes
The perfect ribeye steak is a culinary masterpiece that requires precision and careful attention to detail. Even with the right ingredients and cooking equipment, there are common mistakes that can ruin the entire dish. That’s why knowing how to troubleshoot common ribeye cooking mistakes is essential for any home cook or seasoned chef.
One of the most common mistakes when cooking ribeye steak on the stove is overcooking it. This can make the meat tough and dry. To avoid this, use a meat thermometer to check the internal temperature regularly. Another mistake is slicing the meat immediately after cooking. This causes the juices to escape, leaving the steak dry. Instead, let the steak rest for a few minutes before slicing to ensure optimal tenderness and juiciness. By keeping these tips in mind, you can create a mouth-watering ribeye steak on the stove every time!
The Conclusion
Cooking the perfect ribeye steak on the stove is a combination of patience and technique. The ideal cook time depends on a variety of factors, such as the thickness of the steak, the desired level of doneness, and the heat of the stove. With practice and attention to detail, anyone can master the art of cooking a delicious ribeye steak on the stove.
To achieve the perfect cook, it is essential to allow the steak to come to room temperature before cooking and to use a heavy-bottomed pan. The pan should be heated to a high temperature and the steak should be seared on each side before finishing in the oven. By following these steps, a juicy and tender ribeye steak can be achieved in less than 20 minutes. Don’t forget to let the steak rest before serving, and enjoy the fruits of your labor!