Rib Eye Steak

Are you craving a juicy steakhouse style Rib Eye Steak, but have no desire to spend $70+ a person (sides not included)?  Are you craving a big old steak, but don’t feel like getting dressed up?  We’ve got you covered.

You can occasionally find some great deals in your local supermarket.

Since you get what you put into something, I always recommend better quality ingredients.  In this case, I would go with a USDA Choice, or if you can find it, USDA Prime.  Your taste buds will thank you.

Go with a steak that has some marbling (fat). Some people trim the fat.  I do not.  As you know, fat equals flavor.  It also makes the meat more tender.  The only exception is if you go with a filet mignon.  This cut has less fat but is still tender.

Also, I look for steaks that are about an inch and a quarter in thickness.  The thicker it is, the juicier it will be on the inside after cooking.

Lastly, a bone-in steaks are generally more tender than boneless steaks.

How to cook a great rib eye steak:

Making a great rib eye steak at home is more simple than you think.  Here are the steps:

Be sure to take the meat out of the refrigerator at least 15 minutes prior to cooking.  Otherwise, the proteins will contract and the meat will not cook properly inside.  Also, make sure the steak is dry.  You don’t want any moisture on your steak.

Salt and pepper the steaks right before cooking.

Preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet with non-Stick foil.

Heat a large pan to medium-high heat.  Add two teaspoons of olive oil to the pan.  Add the steak.  Lower the heat to medium.

Cook the steaks, one at a time, for about 3 minutes per side to sear in the juices.

Add in a tablespoon of butter to the pan the last minute of cooking.  Baste the steak with the butter.  You want the steak to soak up some of that delicious butter flavor.

Transfer steaks to a baking sheet.  Bake the steaks for 5 minutes for medium-rare and 6-7 minutes for medium.  These medium-rare rib eye steaks have been baking for 5 minutes:

Make sure you allow the steaks to rest at least 5 minutes before you cut into them.  Otherwise, the juices will run out and the steak will dry out.

If you are on Keto or are just cutting carbs, you can have this steak with some fried eggs for breakfast, or creamed spinach for dinner.

You if you not watching your carbs, you can add some buttered corn or creamed corn.  If it’s a special occasion, I would serve it with my Creamy Scalloped Potatoes.

Today, I served them with some Creamed Spinach and Creamed Corn.

Enjoy!