Rib-eye Steaks


As a chef, I often get asked for recipes, which is why I decided to start this blog. I get to share my recipes and neat tricks to help make your meals amazing.

One thing I get asked all the time, is why steaks always taste better coming from a restaurant, then when made at home. So for this post, I'm going to go through the steps of picking the proper rib-eye steak, and one of my favorite ways to cook it to perfection!

Step 1: Choosing the Right Steak

When looking at rib-eyes, I suggest you look for USDA Prime or Choice cuts; lower cuts may not be as tender or have the desired taste you want out of the steak. You want a cut that is evenly marbled with fat lines, with a slight fat cap, and that is cut evenly at least an inch thick. Avoid buying steaks labeled as "enhanced", as these tend to be injected with additives.

Here is an example of a couple rib-eyes I cut from a whole loin. Notice the marbling within the eyes:


Step 2: Preparing the Steaks

Let the rib-eyes sit out and warm-up for at least 10 minutes prior to cooking. Putting cold meat into a hot pan will lower the temperature of the pan, and not allow for a proper sear. Heat a cast iron skillet on high, and add olive oil. Generously season your steaks with salt and pepper, then add a smashed clove of garlic and a sprig of rosemary to your pan.

Step 3: Cook Your Steaks

Carefully place your steaks into the pan, sear each side for 1.5 to 2.5 minutes, depending on the thickness of your steaks. Lower the heat to medium and add a knob of butter to your skillet; then baste the steaks with the butter and rendered fat until you reach the desired cook of your steak. Avoid flipping them too often, you should only need to flip them once while basting. The best way to tell when you've cooked your steak properly is to use a calibrated meat thermometer.

Rare: 120 degrees

Med-Rare: 126 degrees

Medium: 134 degrees

Med-Well: 150 degrees

Well: 160 degrees

I prefer to take mine out at 110 degrees, but that's a personal preference since I enjoy my steaks slightly under rare.

Step 4: Resting!

One of the most important steps that sets a restaurant quality steak apart from a home cooked steak is resting! Let the natural juices of the steak have a chance to redistribute throughout before you cut into it. Give it at least 5-10 minutes before you sink your knife into it, and you'll be so much happier!


Step 5: Enjoy!

The most important part of cooking is to enjoy the hard work you just put into making something delicious. Sharing with family and friends and seeing the smiles and how food brings people together is what made me decide to want to be a chef. So, have fun and enjoy your time in the kitchen, and even more so at the table!

#OldSoulsCatering #recipe #blog #NY #Perry #chef #delicious #culinary #food #restaurant #steak #ribeye

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PO Box 343 | Perry, NY 14530

(585) 237-8286