Perfect Ribeye Steak on the Stovetop (No Cast Iron Needed!)

Let's be honest, there's something truly satisfying about a perfectly cooked ribeye steak. That beautiful crust, the juicy, pink centre – it's a culinary symphony that's hard to resist. But often, the thought of tackling a steak conjures up images of complicated techniques and specialised equipment, like a cast iron pan. Well, I'm here to tell you that's not the case. You can achieve steak perfection right in your own kitchen, using the trusty pan you've got in your cupboard. No fancy gear needed, just a bit of know-how and a dash of confidence.

I've spent years in the kitchen, experimenting with different cuts, seasonings, and techniques. And I can say with absolute certainty that a well-cooked ribeye is a masterpiece, and it's totally within your reach. So, grab your favourite seasonings, a good quality ribeye, and let's embark on this delicious journey together. You won't be disappointed, I promise.

(Part 1) Choosing the perfect ribeye

choosing the right cut of meat is the foundation of any great steak experience. And when it comes to ribeye, you're already off to a good start. This cut, with its rich marbling and delicious flavour, is a classic for a reason. It's like the king of the steak world, you know?

Look for Marbling

The first thing to check when you're picking your ribeye is the marbling. This is the fat that runs throughout the muscle. It's the secret ingredient that makes a steak juicy and flavorful. Look for a good amount of marbling, evenly distributed throughout the meat. You want a nice balance – not too lean, or it'll be dry, and not too fatty, or it'll be greasy. It's like finding the right balance in life, right?

Thickness is Key

Next, you want to make sure the steak is thick enough. We're talking at least 1.5 inches thick. That gives you enough room to create a beautiful, even sear on the outside while maintaining a juicy, pink centre. A thinner steak will cook too quickly, and you might end up with a dry, overcooked mess. So, choose a steak that's got some girth to it!

Bone-In or Boneless?

Now, do you want a bone-in ribeye or a boneless one? This is a matter of preference, really. I personally prefer bone-in. Not only does it add to the rustic charm of the whole experience, but it also helps to keep the steak moist during cooking. The bone acts like a little heat sink, transferring heat more evenly. But if you're going for convenience, a boneless ribeye is easier to handle. It's up to you!

(Part 2) Prepping for Success

Alright, we've got our ribeye, now it's time to prep everything and get ready for cooking. This is where the real magic happens, believe it or not. It's not just about throwing the steak in the pan and calling it a day. It's about setting the scene, getting everything ready so your ribeye gets the VIP treatment it deserves.

Let the Steak Rest

First things first, you want to take that ribeye out of the fridge and let it come to room temperature. Think of it as giving your steak a chance to settle in before the big event. This allows the steak to cook more evenly. If you throw a cold steak straight onto a hot pan, the outside will cook faster than the inside, leading to a dry, unevenly cooked steak. So, give it at least 30 minutes to chill out before you get started.

Seasoning is the Key

Now, let's talk seasoning. This is your chance to get creative! I like to keep things simple, using just salt and pepper. But feel free to experiment with other spices like garlic powder, onion powder, paprika, or even a pinch of cayenne pepper for a little kick.

Here's my little trick: season the steak generously with salt and pepper. You want to create a nice crust, but not a salty crust. Just the right amount of seasoning to bring out the natural flavour of the meat. Now, some folks like to season the steak just before cooking, but I find that letting the seasoning sit on the meat for at least 30 minutes helps to draw out the moisture and enhance the flavour. So, be patient, my friend.

(Part 3) The Stovetop Showdown

Okay, now it's time for the grand finale – cooking the steak! This is where the real magic happens, the moment of truth. But don't worry, you've got this.

The Pan – Your Ally

Let's start with the pan. You don't need a fancy cast iron pan, like I said. Any good quality pan that can handle high heat will do. I usually use a stainless steel pan because it heats up quickly and evenly. It's like a trusty sidekick in your culinary adventure, you know?

High Heat is the Key

Before you put the steak in, you need to get that pan smoking hot. We're talking searing hot, high heat. This creates the beautiful crust on the outside that gives your steak incredible flavour. So, heat that pan on high heat for about 5 minutes, until it's practically glowing. Then, add a tablespoon or two of oil.

Time to Sear

Now, carefully place the steak in the hot pan. Resist the urge to move it around. Let it sear undisturbed for about 3-4 minutes per side. You want to develop a beautiful, crispy crust on each side. And trust me, this is where the real flavour comes from. The more caramelization, the better the flavour.

Flipping for Perfection

After 3-4 minutes, give the steak a flip. Again, let it sear undisturbed for another 3-4 minutes. Now, for the rest of the cooking time, you can flip it every minute or two to ensure even cooking. Remember, it's a dance, not a fight.

(Part 4) Cooking to Your Preference

Here's where it gets a little tricky, because everyone likes their steak cooked differently. But don't worry, we'll make sure you get your perfect level of doneness.

Rare

For rare, cook for about 2-3 minutes per side. The centre of the steak will be cool and red.

Medium-Rare

For medium-rare, cook for about 3-4 minutes per side. The centre of the steak will be warm and red.

Medium

For medium, cook for about 4-5 minutes per side. The centre of the steak will be warm and pink.

Medium-Well

For medium-well, cook for about 5-6 minutes per side. The centre of the steak will be warm and slightly pink.

Well-Done

For well-done, cook for about 6-7 minutes per side. The centre of the steak will be hot and brown.

(Part 5) Rest and Enjoy

Okay, your steak is cooked, but you're not done yet. Now, let it rest. This is a crucial step that shouldn't be skipped.

Resting, Not Just for the Weak

When you cook a steak, the juices get trapped inside. But when you slice into it right away, all those delicious juices escape. By letting the steak rest for 10 minutes or so, the juices have time to redistribute throughout the meat, making for a more tender and juicy steak. It’s like giving it a chance to chill out after all that cooking, you know?

Slicing and Serving

After the steak has rested, slice it against the grain. This helps to make the steak more tender and easier to chew. And don’t forget to serve it with your favourite sides.

And now, for the grand finale, take a bite. Let that delicious flavour explode in your mouth. The crispy crust, the juicy, pink centre, the perfect balance of flavour. It's a culinary masterpiece, my friend.

(Part 6) Beyond the Basics: Variations and Additions

Alright, you've got the basic recipe down, now let's talk about ways to take your ribeye game to the next level.

Herb Butter

One of my favourite things to add to a ribeye is a dollop of herbed butter. It’s like the icing on the cake, you know? Just soften some butter, add your favourite herbs (I like thyme, rosemary, and parsley), and spread it over the steak before serving. It's a simple addition that really takes the flavour to the next level.

Garlic Herb Crust

For something more adventurous, try a garlic herb crust. Just mash some garlic with a little salt and pepper, and add your favourite herbs. Spread this mixture over the steak before searing it in the pan. It creates a delicious crust that's both flavourful and visually appealing.

Red Wine Reduction

If you're feeling fancy, try a red wine reduction. This is a simple sauce that adds a touch of sweetness and acidity to your steak. Just simmer some red wine in a saucepan until it reduces to a syrupy consistency. Then, whisk in a tablespoon of butter and season with salt and pepper. Drizzle this sauce over your steak for a decadent finish.

grilled vegetables

No steak is complete without some delicious sides. I love to grill some vegetables, like asparagus, bell peppers, or zucchini. It’s a healthy and flavourful accompaniment to your steak.

Creamy mashed potatoes

For a classic side, you can't go wrong with creamy mashed potatoes. They're the perfect way to soak up all those delicious juices from your steak.

Green Salad

And to round off the meal, a simple green salad is always a good idea. It adds a touch of freshness and lightness to the meal.

(Part 7) Frequently Asked Questions

How long should I cook a ribeye steak for?

The cooking time will depend on how thick your steak is and how well-done you want it. As a general rule of thumb, cook a 1-inch thick steak for 4-5 minutes per side for medium-rare. You can adjust the cooking time depending on your desired doneness.

What temperature should I cook a ribeye steak to?

The internal temperature of a ribeye steak should be between 125°F and 135°F for medium-rare. You can use a meat thermometer to check the internal temperature of your steak.

How do I know when my steak is cooked?

There are a few ways to tell when your steak is cooked to your liking. You can use a meat thermometer to check the internal temperature. You can also press on the steak to check for firmness. Rare will be soft, medium-rare will be springy, medium will be firm, medium-well will be very firm, and well-done will be hard.

Can I cook a ribeye steak in the oven?

Yes, you can cook a ribeye steak in the oven. Preheat your oven to 400°F (200°C). Place the steak on a baking sheet and cook for 10-15 minutes, or until the internal temperature reaches your desired doneness.

What is the best way to store leftover ribeye steak?

Leftover ribeye steak can be stored in the refrigerator for up to 3 days. Be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.

(Part 8) The Final Word

There you have it, folks. My recipe for the perfect ribeye steak, cooked on the stovetop. It’s a simple recipe that anyone can follow, and the results are always delicious.

Remember, cooking is about experimenting and finding what works best for you. Don't be afraid to try different techniques and variations. And most importantly, have fun!

So, go forth, my friends, and conquer the world of steak. You’ve got this.

(Part 9) Additional Tips and Tricks

Here are a few more tips and tricks to help you achieve steak perfection:

Using a Cast Iron Pan

While I've said you don't need a cast iron pan, if you have one, it can definitely be a great tool for cooking steak. The key is to season it properly. Here's how:

1. Preheat the oven to 400°F (200°C).
2. Place the cast iron pan in the oven for 30 minutes. This helps to dry out any moisture and create a smooth surface.
3. Remove the pan from the oven and let it cool slightly.
4. Rub a thin layer of vegetable oil or lard over the entire surface of the pan.
5. Place the pan back in the oven for 1 hour. This helps to harden the oil and create a non-stick surface.
6. Let the pan cool completely before using it.

Once your cast iron pan is seasoned, you can cook your steak in it as described in Part 3 of this article.

Using a Meat Thermometer

A meat thermometer is a great tool for ensuring your steak is cooked to your liking. Simply insert the thermometer into the thickest part of the steak and check the internal temperature. Here's a table that shows the ideal internal temperatures for different levels of doneness:

How to Know Your Steak is Done

While a meat thermometer is the most accurate way to check for doneness, there are some other visual cues you can look for:

• Rare: The steak will be red throughout and very soft to the touch.
• Medium-Rare: The steak will have a thin layer of pink around the outside and will be springy to the touch.
• Medium: The steak will have a thin layer of pink in the centre and will be firm to the touch.
• Medium-Well: The steak will be mostly brown throughout with only a slight hint of pink in the centre and will be very firm to the touch.
• Well-Done: The steak will be completely brown throughout and will be hard to the touch.

Resting the Steak

It's important to rest the steak after cooking to allow the juices to redistribute throughout the meat. Here's how long you should rest your steak for different thicknesses:

• 1-inch thick steak: 5-7 minutes
• 1.5-inch thick steak: 8-10 minutes
• 2-inch thick steak: 10-12 minutes

Resting your steak not only makes it more juicy and tender, but it also allows the steak to cool down to a safe temperature for eating.

I hope this has helped you on your journey to perfect ribeye steak. Remember, the key is to have fun, experiment, and find what works best for you. Enjoy!