Creating a Rib-eye steak that’s succulent, mouthwatering, and cooked to perfection is an art. Gordon Ramsay, a renowned chef, has shared his wisdom on achieving the ultimate steak experience. Below are some essential guidelines and techniques that can help you cook a steak that rivals the quality of gourmet restaurants.
To start, a steak must be brought up to room temperature, which is crucial for even cooking. Once it’s ready, seasoning is key. As Ramsay notes, a heavy seasoning is important because a significant amount of seasoning is lost once the steak hits the pan. It’s all about that sear; a proper sear on both sides ensures a delicious crust that locks in flavor. You will love everything about this ribeye steak expert tips guide!
Cast Iron Ribeye Steak Recipe
1
servings10
minutes15
minutesFragrance is paramount when cooking Gordon Ramsay’s Ribeye Steak. Just like wearing a perfume or aftershave enhances your presence, infusing your steak with aromatics such as garlic, thyme, and rosemary greatly improves its appeal and enriches the flavor.
Keep the screen of your device on
Ingredients
1 16 0z. bone-out ribeye steak, 1 .5-In. thick
1 Tbsp. Canola oil to coat the pan
Pinch Kosher salt and fresh ground black pepper to taste
Herb Butter
Directions
- Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator and bring it to room temperature.
- Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
- Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye. Turn the ribeye over and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
- Place a pat of herb butter on top of the ribeye, remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes as the butter melts.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Steak Restaurants.
How To Cook A Steak In A Cast Iron Skillet With Butter In Oven
- Preheat Oven: Preheat your oven to around 400°F (204°C).
- Room Temp Steak: Take your steak out of the fridge and let it sit at room temperature for at least 10 minutes (optimal 20-30 minutes). This helps it cook more evenly.
- Season the Steak: Season your steak generously with salt and freshly ground black pepper. You can also add other seasonings of your choice.
- Preheat the Skillet: Place your cast iron skillet on the stove and heat it over high heat until it’s hot. This step is crucial for getting a good sear on the steak.
- Sear the Steak: Add a little oil (with a high smoke point like canola or grapeseed oil) to the hot skillet. Then, place the steak in the skillet. Sear for 2-3 minutes on each side until it’s well-browned. This creates a flavorful crust.
- Add Butter and Herbs: After searing, lower the heat and add a few tablespoons of butter to the skillet with herbs like thyme, rosemary, and garlic if desired. Spoon it over the steak repeatedly for a minute as the butter melts. This process is known as basting and adds flavor and richness to the steak.
- Finish in the Oven: Transfer the skillet to the preheated oven once basted with butter. Cook the steak to your desired level of doneness. This usually takes about 5-10 minutes, depending on the thickness of the steak and your preferred level of doneness. Use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done.
- Rest the Steak: After taking the steak out of the oven, let it rest for about 10 minutes. This allows the juices to redistribute throughout the steak, making it juicier and more flavorful.
- Serve: Enjoy your steak with your choice of sides.
- Remember, the exact cooking times may vary based on the thickness of your steak and your oven, so keep an eye on it and adjust as needed. Enjoy your delicious buttery steak!
Top Cooking Techniques and Tips for Cooking Steaks
When the steak is seared at high heat, as in this YouTube of Gordon Ramsay’s Top 10 Tips for Cooking the Perfect Steak, a beautiful brown crust is formed, enhancing the visual appeal and releasing many mouthwatering taste molecules through the Maillard reaction, the resulting savory flavor makes the steak even more delicious and satisfying.
- Cook at Room Temp: Take the steak out of the fridge and let it rest at room temperature for at least 10 minutes before cooking.
- Seasoning: Season heavily, as about 35% of the seasoning is lost once the steak hits the pan.
- Placing the Steak: When placing the steak in the pan or on the grill, lay it away from you to avoid splashing hot oil on your arms.
- Searing: Ensure an excellent sear on the steak; don’t turn it unless it’s colored. Remember, no color, no flavor.
- Fragrance: Add aromatics like garlic, thyme, and rosemary to make the steak more fragrant.
- Butter: Add a small amount of butter to the pan before removing the steak, and baste it. This gives a caramelized, nutty flavor.
- Resting the Steak: Let the steak rest immediately after removing it from the pan or off the grill. This makes it juicier.
- Slicing: Don’t slice the steak too thin. Keep it at least half a centimeter thick to maximize flavor and retain moisture.
- Temp and Texture: Be mindful of the desired temperature for your steak. For medium-rare, the texture should be slightly bouncy and soft.
- Sharing: Always have someone to share the steak with. Enjoy your meal!
How To Tell If Steak Is Ready With or Without Thermometer
An instant-read thermometer is the most reliable way to test meat, but you can also measure beef by color and texture. The finger test below, combined with how the meat looks, helps you decide when the steak is ready for your desire.
- RARE: Cook for 2 1/2 minutes on each side until the internal temperature reaches 135 °F (57°C). A rare steak feels like the base of the thumb when the thumb and index finger touch. Steak has a juicy texture; while muscle fibers have firmed and the color is pinker, much moisture persists.
- MEDIUM-RARE: Cook for 3 minutes on each side until the internal temperature reaches 145° F (63°C). A medium-rare steak has a similar texture to rare but is pinker and firmer, feeling like the thumb’s base when the thumb and middle finger touch.
- MEDIUM: Cook for about 5 minutes on each side until the temperature reaches 150° F (65 °C), most of the proteins clump together, and the meat is light brown. Firm and moist, it feels like the base of the thumb when the thumb and ring finger touch.
- Well Done: Cook for about 6 minutes on each side until the internal temperature reaches 160° F (71°C); the steak is tougher, drier, and darker as more proteins coagulate and force moisture from cells. The steak feels like the base of the thumb when the thumb and little finger touch.
