The rib eye is cut from the beef rib and known for a combination of tenderness and flavor. This combination comes as a result of the fine-grained texture and marbling. Along with having a combination of flavor and tenderness, beef ribeyes provide a significant source of various vitamins and minerals including zinc, vitamin B12, selenium and phosphorus to support a healthy diet. To enjoy the rich, juicy flavor and added nutrition of the rib eye, cook the steak by grilling, broiling or in the skillet.
Preparation
Step 1
Dry the steaks with paper towels to remove any moisture.
Step 2
Rub the outside of the rib eyes with olive oil, salt and black pepper to taste.
Step 3
Leave the rib eyes on the counter for 20 minutes before cooking.
Grilling
Step 1
Preheat the grill to medium heat.
Step 2
Cook the rib eyes for about 6 to 8 minutes and turn with tongs. Increase the cooking time to about 11 to 14 minutes for a 1-inch thick rib eye.
Step 3
Grill for another 6 to 8 minutes, or until the rib eye reaches your preferred level of doneness. The actual cooking time may vary according to the thickness of the steak.
Broiling
Step 1
Set the oven to broil.
Step 2
Place the rib eyes in a broiler pan about 2 to 3 inches from the heat source.
Step 3
Broil for about 8 to 10 minutes and turn with a pair of tongs. Increase cooking time to 14 to 18 minutes for a 1 1/2-inch thick rib eye.
Step 4
Cook for another 10 minutes and remove from the heat source.
Skillet
Step 1
Preheat a nonstick skillet over medium heat.
Step 2
Place the rib eyes in the skillet and cook uncovered for 8 to 10 minutes. Increase the cooking time to 12 to 15 minutes for a 1-inch thick steak.
Step 3
Cook for another 10 minutes before serving.
Tips and Warnings
- Always turn the rib eyes with tongs. Using a fork will pierce the meat causing the natural juices to escape. Serve rib eyes as a steak or slice for salads and sandwiches. You can also marinate the rib eyes to add extra flavor. Keep raw rib eyes in the refrigerator for up to 3 to 4 days. One lb. of rib eyes provides about four 3-oz. servings. Cook rib eyes to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees for medium. Never overcook a rib eye.
Things You'll Need
- 6 oz. rib eye steaks
- Paper towels
- 2 tbsp. olive oil
- 2 tsp. sea salt
- 2 tsp. black pepper
- Grill
- Tongs
- Broiler pan
- Skillet
Member Comments