Rib eye steak, also known as ribeye or rib steak, is a juicy, flavorful and tender cut of beef that comes from the rib section, in the upper rib cage of the cow. Choosing the right cooking method is key to bringing out the best in a good piece of ribeye. There are several ways to cook ribeye steak, each with their own advantages. Ultimately, the cooking method depends on personal preference and desired results.
Pan Searing
One of the most popular ways to cook ribeye steak is to pan sear it. This involves heating up a heavy skillet, preferably cast iron, over high heat until it is extremely hot. The steak is then placed in the dry skillet and allowed to sear undisturbed for 2-3 minutes per side. This allows a dark brown crust to develop on the steak from the Maillard reaction between the meat’s amino acids and the hot metal. Pan searing keeps the ribeye’s surface moist while giving it a crisp, caramelized exterior with tons of flavor. Allow the steak to rest for 5-10 minutes after cooking before slicing into it. Pan searing is quick, simple and gives great results when you want a flavorful crust on the outside while keeping the inside nice and juicy. It also requires minimal preparation and easy cleanup.
Advantages of Pan Searing
- Develops a flavorful, brown crust via the Maillard reaction
- Keeps the inside moist while crisping the exterior
- Quick and easy method with minimal preparation
- Does not require special equipment
Disadvantages of Pan Searing
- Smoke from high heat can be difficult in some kitchens
- Leaves browned bits that can stick to the pan
- Does not render fat as well as other methods
- Temperature control can be tricky
Grilling
Grilling is another excellent way to cook ribeye steak. This involves cooking the meat over a very hot open flame fuelled by gas or charcoal. The steak is placed directly over the hottest part of the grill and flipped once halfway through cooking. The high heat chars and caramelizes the outside of the meat while the inside stays tender and juicy. Grilled ribeye steak has a distinct smoky flavor from the flames. It pairs well with spice rubs or sauces. Allow at least 5 minutes of rest time after grilling before slicing into the steak. Grilling ribeye over live fire is ideal for warmer weather and adds great flavor from the smoke. It gives a nice char while rendering fat nicely. Just be careful not to overcook the steak.
Advantages of Grilling
- Adds delicious smoky, charred flavor
- Renders fat well
- Quick cooking at high temperatures
- Ideal method for warmer weather
- Gives steak attractive grill marks
Disadvantages of Grilling
- Risk of overcooking and drying out steak
- Requires an outdoor grill and good weather
- Smoke can be challenging for some kitchens/living spaces
- Hard to regulate heat and temperature
- Fat drippings can cause flare ups
Broiling
Broiling is similar to grilling, but it is done in the oven. To broil a ribeye steak, place it on a broiler pan under the oven’s built-in broiler. Broilers are powerful, high-heat elements located in the top of the oven. Broiling uses this intense top heat to sear the top of the steak, creating a nice brown crust. Halfway through, flip the steak over to char the other side. It’s important to keep a close watch to prevent overcooking. Broiling gives results similar to grilling – a good sear and caramelization due to the high heat exposure. It can be thought of as upside-down grilling and is great for those who want that grill flavor when the weather is poor. Let the steak rest before cutting into it.
Advantages of Broiling
- Achieves grill-like results and flavor indoors
- Sears and caramelizes the meat
- Convenient oven method for any weather
- Requires no special equipment beyond a standard oven
Disadvantages of Broiling
- Risk of overcooking since high heat comes from above
- Smoke can be an issue in some ovens/kitchens
- Must watch carefully to avoid burning
- Does not render fat as well as grilling
Reverse Sear
The reverse sear technique has grown in popularity for cooking ribeye steak and other premium cuts. As the name suggests, it flips the traditional sear order around. First the steak is cooked in an oven at a relatively low temperature (250-275°F) until it reaches about 10-15°F below the desired final doneness. This gentle oven roast slowly brings the steak’s interior up to the right temperature while keeping it tender and juicy. Then the steak is seared at high heat either in a hot pan or on the grill. This gives it a flavorful, caramelized crust. The reverse sear gives a steak that is evenly cooked throughout while having a nice sear on the exterior. It requires a good thermometer but results in very even doneness. The low temperature oven roast helps render fat as well.
Advantages of Reverse Sear
- More even internal cooking
- Avoids overcooking yet gets a good sear
- Tenderizes meat at lower oven temperature
- Renders fat effectively
- Lets steak come up to temperature gently
Disadvantages of Reverse Sear
- Takes more time compared to grilling or pan searing
- Oven and stovetop required instead of just one cooking method
- May not have as deep a crust as other methods
- Requires reliable meat thermometer
Sous Vide
Sous vide is a unique cooking method that has also gained popularity for cooking ribeye steak and other premium cuts. It uses precise temperature controlled water to gently cook the vacuum sealed steak. The water bath is kept at the final desired temperature, like 130°F for medium rare steak. The steak cooks slowly and evenly in the water bath, which gives the same temperature throughout the meat. It is impossible to overcook sous vide. Once cooked, the steak is seared briefly to give it a nice crust. Sous vide results in extremely tender, edge-to-edge evenly cooked steak. It requires special equipment but makes achieving the perfect doneness foolproof. Allow meat to rest before serving after the sear.
Advantages of Sous Vide
- Precise control over doneness
- Guaranteed edge-to-edge even cooking
- Impossible to overcook meat
- Very tender and juicy results
Disadvantages of Sous Vide
- Requires special equipment (immersion circulator)
- Long cooking time in water bath
- Does not brown or caramelize meat
- Must be seared separately after
| Cooking Method | How it Works | Best Things About It | Downsides |
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| Pan Searing | Sear steak in a hot pan for a crispy crust |
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| Grilling | Cook over high open flame |
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| Broiling | High heat from above in oven |
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| Reverse Sear | Low oven then sear |
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| Sous Vide | Precise low temperature water bath |
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Conclusion
When cooking a high-quality cut like ribeye steak, the method you choose can make all the difference. Pan searing, grilling, broiling, reverse sear and sous vide are all excellent options. Pan searing is quick and easy with delicious crust formation. Grilling over live fire is ideal when the weather allows and imparts great flavor. For indoor cooking, the intense dry heat of broiling mimics grilling. Reverse searing cooks the steak’s interior gently while finishing with a good sear. Sous vide guarantees perfect even results but requires special equipment. Consider your desired cooking time, equipment available and preferences for crust and interior doneness. Properly resting the steak after cooking and not overcooking are keys to success. With a great cut of ribeye, you’re sure to end up with a mouthwatering steak using any of these methods.