Rib-eye steaks are renowned for being exceptionally juicy and delicious. The marbling gives these steaks a rich, buttery flavor, making them a favorite among steak eaters around. From how to choose the best cut to cooking advice and tasty recipe suggestions, this article has it all when it comes to rib-eye steaks.
A rib-eye steak, you ask?
The ribs from the sixth to the twelfth are what are used to make a rib-eye steak. Bone-in and marbled to perfection, this cut comes highly recommended. Rib-eye steaks are famous for their flavor and tenderness because to the marbling, which keeps the meat juicy when cooking.
INGREDIENTS
2- rib eye steaks 1 1/2 inch thick
2 teaspoons Kosher salt
1 teaspoon Black pepper
2 tablespoon olive oil
4 tablespoons butter
4-5 garlic cloves
1 medium onion (cut into thin rings)
INSTRUCTIONS
Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.
Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook 15-20 minutes stirring every minute, to prevent any burning. Remove and set aside.
Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when the pan begins to smoke add in steaks. Cook 4-5 minutes then flip.
Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
Baste constantly will cooking for another 3-4 minutes for medium-rare or until done to your preference.
Serve and spoon pan sauce and onions over steak.
Enjoy
In conclusion, rib-eye steaks are an excellent and versatile cut of beef with a rich, robust flavor. You can have a steak at home that tastes like it came from a steakhouse if you choose the right cut and cook it properly.