Being marbled, the rib eye steak is a very tasty cut of meat. To cook it properly in the oven, you need to make some preparations first. The secret to getting a nice crust? Sear the steak using the oven or by combining oven and hob. To complete the dish and make it even tastier, you can add different ingredients during preparation.
Steps
Method 1 of 4: Prepare the Meat and the Pan
Step 1. Buy a double cut of meat, which is easier to cook than a slice
If you don't think you can eat a whole steak on your own, cut it when cooked. Also choose a rib-eye steak: it has a more intense flavor.
The best rib cuts have marbled fat in the shape of thin ribbons and dots all over the surface
Step 2. Dry the meat
To burn it properly, the outside must be dry. Blot it well with a paper towel. This will promote better cooking. You can also salt the steak and leave it in the fridge overnight without covering it, in order to dry the surface slightly.
Step 3. Bring the rib steak to room temperature
Cooking it immediately after taking it out of the fridge can cause uneven cooking, especially if double. Better to cook it once it reaches room temperature. This means you should take it out of the refrigerator at least 30 minutes before cooking it.
Step 4. Once properly dried, season the rib steak to your liking
Since this is a good cut of meat, many chefs recommend simple toppings. To start, use salt and pepper. Then, you can add a pinch of paprika or garlic powder.
Once the meat is seasoned, you should start cooking it right away to sear it better, otherwise liquid will start to form on the surface. However, you can also season it and leave it out for 40-50 minutes so that the liquid can be reabsorbed from the steak
Step 5. Grease the rib
Even if you use a cast iron skillet, which is non-stick, you still need some oil to prevent the steak from sticking. Use a neutral one with a high smoke point, such as canola or refined peanut. Rub it on the meat.
You can also grease the pan instead of the rib if you want
Step 6. Heat the pan
For this method, a cast iron pan is preferable, which allows you to get a beautiful crust. Let the oven heat up and put the pan in the oven. Heat it for about 15 minutes and remove it from the oven. In the meantime, make all preparations for the next step.
Method 2 of 4: Baking
Step 1. Place the rib steak in the pan
Let it sear for 3 minutes on one side and 3 minutes on the other. Watch out for splashes - it will be hot. Also, turn it sideways with tongs to cook the fat on the edge.
Step 2. Cook it well
Adjust the temperature to 250 ° C and bake the steak again. The temperature varies according to the size and the desired degree of cooking.
- If you prefer it rare, cook it at around 45 ° C. If you prefer medium cooking, cook it at about 55 ° C. You can also choose an intermediate temperature. Test it with a meat thermometer.
- If the steak is 3 cm thick, allow 2-3 minutes to cook it for rare, 4-5 minutes longer for it to be medium, and 6-7 minutes longer for it to be cooked enough.
Step 3. Take it out of the oven and turn it off
Remove it from the pan and cover it softly with a sheet of aluminum foil. Let it rest for about 5 minutes before cutting it.
Method 3 of 4: Cooking in the Oven and on the Stove
Step 1. Before removing the pan from the oven, turn on the gas and set it to high heat
Put it on the stove to prepare it for cooking.
Step 2. Sear the rib steak for 30 seconds on one side and 30 seconds on the other
If it is particularly double, turn it with tongs and rest the edge on the cooking surface for another 30 seconds to cook the fat in this part.
Step 3. When cooked, set the oven to 250 ° C and put it in the oven
If it is double, let it cook, allowing about 2 minutes per side to make it rare enough.
If you prefer medium, cook it for an additional 1 minute on each side. If you want it to be rare, the temperature should be around 45 ° C, while if you want it to be medium, the temperature should be around 55 ° C. Check it using a meat thermometer
Step 4. Once the rib steak is taken out of the oven, remove it from the pan, cover it softly with a sheet of aluminum foil and let it rest for 2-5 minutes
At this point you can cut it and serve it.
Method 4 of 4: Add Seasonings and other Flavors
Step 1. Try making a blend of aromatic herbs:
fresh rosemary leaves, fresh thyme leaves, minced garlic and lemon zest. Dry the steak and sprinkle it with salt. Scrub the herb mixture, then refrigerate it overnight (or at least 4 hours). Take it out of the fridge before cooking and remove the mixture with your fingers. Wait for it to come to room temperature. Rub it with oil and cook it as usual.
Step 2. Use the butter at the end
When you turn the steak in the oven, you can put a small piece of butter on top: as it melts, it will make it even tastier. Just avoid letting it burn.
You can use regular or herb-flavored butter
Step 3. To make the rib steak even tastier, use the reverse-sear technique at the end
It consists of cooking the meat in a pan at 120 ° C, and then completing the cooking over high heat in a pan. This process allows you to give it a slightly more delicate flavor at the end of the preparation.
- If the rib steak is about 4cm thick and you want it to be rare, cook it in the oven for 20-25 minutes. Allow an additional 5 minutes for each doneness (i.e. 25-30 minutes to be somewhere between rare and medium, 30-35 for medium and 35-40 for it to be sufficiently cooked). Meanwhile, reheat the pan over the heat after greasing it and sear each side of the steak, sides included, for 30-45 seconds.
- Before blanching, you can add garlic cloves, thyme and scallions in the oil to intensify the flavor.
