How to cook a good Ribeye Steak...?

Question

Guys,

Got a couple fo guest coming tomorrow, so I was hoping to cook a nice dinner for them. I am decent in the kitchen, nothing great, but I know my way around one.

I will be buying my ribeye from costco. It comes pretty thick, I think around 2-3 inches.

1. How long should I cook it on each side? We want med-rare
2. What should I marinate with? Some easy, but good...

Thanks in advance.

Answer 1

Doug G is the one with the right answer.

Don't go making this complicated and don't ruin the flavor of a good ribeye by marinating it. Save the marinade for cheap cuts of meat.

Some of the answers suggested serving the beef with a compound butter, and I like that, too.

Answer 2

Marinade For Ribeye Steak

Answer 3

It's impossible to give you exact times since every grill or broiler is different. Sear it at a high temperature and then finish a little lower if you're using your grill. In the broiler you'll just have to follow the instructions that came with your oven.

Whatever you do.... DON'T MARINATE IT! Save the marinades for cheaper cuts of beef. Ribeye is the very best and doesn't need anything but seasoning, whatever you like. I recommend a more coarsely ground seasoning like the steak seasoning from Sam's or Costco. If you're using what you have in the kitchen try salt, pepper and garlic. You may also want to serve with some deep-fried or even plain fried onions.

You could purchase one of those barbecue temperature forks or other gadgets you insert into the meat to tell you when it's done exactly the way you want it. My husband uses one of the temperature forks to make ours medium rare and swears by it. Check out any gourmet kitchen store or a place that specializes in grilling. Both would carry them.

Answer 4

Ribeye steaks are the most flavorful cut of steak due to the amount of marbeling, and therefore do not need extensive marrinade or rub, the flavor is already there. (For example when roasted to a prime rib most restaraunts only season with pepper and salt)
Therefor the simple solution is just a quick addition of salt, pepper, and a little rub of minced garlic.
Ribeye's are made for the grill: fast cooking to sear in the flavor of the fat.
MedRare=about 6 minutes first side and 5 for the other.
If you really want to get crazy make some garlic butter and bast the steak with it before and as you grill it.
Good eatin!

Answer 5

Ribeyes are so flavorful, I agree no marinade is needed. Any of the garlic butters are wonderful. You can make your butter early in the day and refrigerate. When serving top with a pat of butter. The steaks should be brought to room temperature maybe an hour out of the fridg. I agree about 6 minutes per side. Any more and you may overcook them. Also, you should let them rest so that you let the yummy juices distribute themselves.

If you're concerned about cooking times, you can check on your own steak. Buon appetito...........

Answer 6

Wow 2-3 inches thick is a chuck of meat. Rid eyes are the best. (thats a steak cut from the prime rib roast) They are so flavorful that you don't need to marinate. Just season with kosher salt and fresh cracked pepper, and grill them on a hot bbq or a gas grill. I would try to get them alittle thiner if I could. Steaks cook fast on a hot grill, but if they are truly that thick about 4 minutes. I have learned to just tell by feel if they are done. About the firmness of a ripe tomatoe.

Answer 7

Rub a little olive oil on the steak, both sides and season with Montreal steak seasoning. Cooking times can vary greatly on how you cook them and how thick they are, Being 2-3 inches thick I would cook them about 8-10 minutes on each side. The best way to tell if the meat is med rare is by pressing it in the middle with your finger, it should feel like the muscle between your thumb and forefinger with your hand relaxed.

Answer 8

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Bon Appétit
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June 2006
Melissa Clark

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 9

This is so good, plus you can use this butter with fish too. I just saw that someone submitted the same recipe, so if two of us submitted it it must be good!!

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.


For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper: Rub steaks with a little olive oil.
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)


Grill steaks to desired doneness, about 6 minutes per side for medium-rare. After you remove from the grill, cover with a little foil and let them rest for about five minutes, so the juices will remain inside the steaks. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Answer 10

Here's a lovely recipe for you - use as a "guide", if nothing else...

"Garlic-Mushroom Rib Eyes" - 4 servings

4 boneless rib eye steaks (1" thick)
1/4 tsp. pepper
1/8 tsp. salt
4 tbsp. butter; divided
4 to 8 garlic cloves; peeled and sliced
1 lb. sliced fresh mushrooms
3 tbsp. beef broth

Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tbsp. of the butter. Cook steaks for 2 minutes on each side or until meat reaches desired doneness; remove and keep warm.
In same skillet, cook garlic in 1 tbsp. of the butter for 2 minutes; remove garlic and set aside. Add mushrooms and remaining butter to skillet; saute 5 minutes; stir in broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic; serve over steak.