A properly broiled ribeye should melt in your mouth after you take a bite. This can be one of the most flavorful cuts of beef, and it is surprisingly simple to broil it in the oven.
To properly broil a ribeye steak, use a 1-inch thick cut of meat. Put the ribeye meat on the top rack of the broiler for 10 to 12 minutes.
Buy Premium Grade Ribeye
Ribeye steak refers to a specific cut of beef. It's taken from the rib region of the cow, and it is generally tasty and well-marbled. The fat in beef steaks is referred to as marbling, adding flavor and tenderness to the meat during cooking.
Marbling is also important for the grade of beef. The USDA has a rating system for beef based on the amount of fat in the steak. Premium is the highest rating a steak can receive, and it's usually given to younger cattle that are well fed.
If you want the highest quality broiled cowboy steak, which is a ribeye with the bone in, buy a USDA-approved premium cut. The extra fat in the meat will make it tender and delicious. Choice beef is next in the rating system, followed by select.
Broiling beef in the oven can be tricky. When you use the broiler setting, the oven temperature can reach 500 degrees Fahrenheit or higher. Your oven might let you set the temperature for broiling, or it will give you multiple options like low, medium or high settings.
The heat source from your broiler is most often the top of the oven. This means the heat flows from the top of the oven down to your food. To cook beef in the broiler, set the oven rack four to six inches below the top of the oven, according to a LIVESTRONG.com London Broil recipe. If you want to slow cook rib eye steak in the oven, you'll have to drop the temperature to 325 degrees F.
Making Broiled Ribeye
To prevent uneven cooking, buy a thin cut of ribeye. Your steak should be no more than 1-inch thick. Another trick to cooking it evenly is to put the oven rack 3 or 4 inches below the flame from the broiler. If it's any closer, you'll likely char one side of the steak while leaving the other side almost uncooked.
Once you've set the oven rack and bought an ideal cut of ribeye, you're ready to start broiling. First, take your steak out of the refrigerator until it reaches room temperature. Put your oven on the broil setting to get it heated.
As soon as the oven is heated and the steak is room temperature, season the meat on each side and place it on a broiler pan. Put the pan on the oven rack 3 to 4 inches from the flame of the broiler.
You can broil steaks in the oven using our LIVESTRONG.com thin-cut ribeye recipe. Cook for four to five minutes, flip them, and repeat on the other side. If you have a meat thermometer, it should read 130 degrees F at the center of the steak. Once you remove the ribeye, leave it on the countertop for a few minutes to cool it down. Then, you can slice it and enjoy its flavor.
Read more: How to Cook a Tender Steak on the Stove
Problems With Red Meat
For a meat-eater, broiled ribeye steak is a treat. However, there's controversy regarding red meat. Some health experts believe that consuming too much beef can have adverse effects on heart health due to the high amount of fat and cholesterol.
The marbleized, intramuscular fat that makes a premium ribeye so delicious also makes it somewhat unhealthy. A 3-ounce piece of broiled ribeye steak contains about 14 grams of fat. Nearly one half comes from saturated fat and one half from monounsaturated fat.
High fat and cholesterol isn't the only problem with eating red meat. As the Cleveland Clinic points out, gut bacteria produce a chemical called TMAO when digesting red meat. This compound is linked to heart disease. According to the National Institutes of Health, daily consumption of red meat can triple the levels of this chemical in your body and put you at a greater risk for cardiac events.
An April 2019 study published in Circulation states that switching from red meat to plant proteins, such as soy, may lower the risk of cardiovascular problems. However, you can still enjoy a nice ribeye once in a while. Moderation is the key.
- Circulation: "Meta-Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors"
- National Institutes of Health: "Eating Red Meat Daily Triples Heart Disease-Related Chemical"
- Cleveland Clinic: "Link Between Red Meat and Heart Health Happens in the Gut, Study Finds"
- Kansas City Steak Company: "Cooking Ribeye Steak"
- Martha Stewart: "Broiler Basics: Why -- and How -- You Should Be Broiling"
- U.S. Department of Agriculture: "What’s Your Beef – Prime, Choice or Select?"
- U.S. Department of Agriculture: "Beef, Rib, Eye, Small End (Ribs 10-12), Separable Lean and Fat, Trimmed to 0" Fat, Choice, Cooked, Broiled"