How to Cook a Rib-eye Steak on the Griddle

Rib eye steak
A rib-eye steak on a white plate. (Image: ludhi85/iStock/Getty Images)

Rib-eye is a primo steak, equally prized in home kitchens and upscale steakhouses. Cut from the tender area between the chuck and the short loin, rib-eye is meaty and rich in flavor, with just enough white marbling for juicy, mouthwatering goodness. Rib-eye isn't a budget meat, but it's worth every penny. The griddle is an ideal cooking surface for rib-eye, which benefits from quick cooking at high temperatures. For the best flavor, cook the steak the same day you bring it home from the supermarket.

Step 1

Remove the steak from the refrigerator and let it sit for approximately 20 minutes to come to room temperature.

Step 2

Season the meat generously with freshly ground black pepper.

Step 3

Heat the griddle over medium-high temperature until the griddle is smoking hot and a drop of water skitters across the surface. Don't oil the griddle.

Step 4

Place the steak on the griddle and let it cook for 2 or 3 minutes, then flip the steak with tongs.

Step 5

Brush the steak generously with about 4 ounces of butter, then let the butter melt evenly around the meat and onto the griddle. If desired, top the steak with several garlic slivers of garlic.

Step 6

Pour off the melted butter and add another layer of butter when the first layer of butter stops foaming. You can also add more garlic, if desired.

Step 7

Cook the steak, turning frequently, until the meat is golden brown on both sides, and a meat thermometer reaches 145 degrees Fahrenheit. This temperature is medium-rare, the recommended level of doneness for moist, tender rib-eye steak.

Step 8

Place the steak on a serving plate and let it rest, uncovered, for 10 minutes. Sprinkle the steak with salt to taste and serve.

Things You'll Need

  • Freshly ground black pepper

  • Tongs

  • Butter

  • Garlic slivers (optional)

  • Meat thermometer

  • Serving plate

  • Salt

Tip

Never turn rib-eye steak with a fork. Puncturing the steak results in loss of flavorful meat juices.

REFERENCES & RESOURCES
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