Hubby's Perfect Ribeye

Cindy McLaughlin

By
@GrammiMac

My husband has been perfecting this recipe for 13 years. We feel that he has finally got it "just right!"


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Serves:

2

Prep:

24 Hr

Cook:

25 Min

Method:

Pan Fry

Ingredients

16 oz
ribeye 1" - 1 1/2" thick
1 tsp
kosher salt per side
1 tsp
peppercorns, tricolored, freshly cracked per side
1/2 tsp
garlic powder per side
1 Tbsp
butter, softened

Directions Step-By-Step

1
Keys to choosing the perfect ribeye steak.
1.) Type of Beef: Prime - Costco has prime beef.
2.) Thickness: 1" to 1 1/2"
3.) Marbling: Lots of small marbling all over the cut of meat. No large blobs of fat in the middle.
2
Prep Time: 1-4 days
This is a long time, but it does mimic the dry ageing used in the best steak houses.

Place steak on a the smallest plate it will fit on. Cover with a paper towel. Refrigerate for 1 to 4 days. Replace paper towel daily or more often if damp.
3
Remove steak from refrigerator. Preheat oven to 350 F.
Place steak on a cake rack over your broiler pan and bake for 10 minutes.

The idea is to have the steak reach a temperature of 100°F. Use a meat thermometer. (Time is approximate and depends on your individual oven's temperature and the thickness of your steak.)
4
Let steak rest for 10 minutes. (Don't skip this part. It allows the juices to redistribute and keeps the meat from drying out.)
5
While steak is resting, preheat a cast iron pan to screaming hot.
6
Season steak with salt and pepper only at this point.
7
Add steak to pan in a well-ventilated room for 2 minutes on each side for medium-rare steak. (It will smoke!)
8
Remove steak from pan and cool for 5-10 minutes to redistribute the juices.
Add butter and garlic powder. (Optional but we love it!)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #steak, #ribeye