Made this Ribeye Steak for lunch. No one ever likes my posts. Does this not look good?
The King of Steaks: Pan-Seared Ribeye with Rich, Beefy Flavor
Indulge in the ultimate steak experience with a tender, juicy Ribeye Steak, cooked to perfection and bursting with rich, beefy flavor. This show-stopping cut, known for its marbling and tender texture, is sure to impress even the most discerning palates.
What Makes Ribeye Steak Special?
– Rich marbling for tender, juicy texture
– Bold, beefy flavor with hints of sweetness
– Perfect balance of fat and lean meat
– Impressive presentation, ideal for special occasions
Choosing the Perfect Ribeye
– Look for steaks with generous marbling (white flecks)
– Opt for 1-1.5 inch thickness for even cooking
– Choose grass-fed or dry-aged for unique flavor profiles
– Consider bone-in or boneless, depending on preference
Cooking Techniques
– Pan-searing for crispy crust and caramelized flavor
– Grilling for smoky, charred texture
– Oven roasting for even cooking and reduced mess
Tips for Perfection
– Bring steak to room temperature before cooking
– Season liberally with salt, pepper, and herbs
– Use high-heat oil for pan-searing
– Don’t press down on steak while cooking
Ingredients :
- 2 teaspoons kosher coarse salt, * see notes
- 2 teaspoons brown sugar
- 1/4 teaspoon cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper
Instructions:
- Collect all ingredients in a quarter-liter Ziploc bag and seal it tightly. shake to blend all ingredients fully .
- Generously cover each side of the steak with spices and let them rest for about 40 minutes. This allows the salt to penetrate across the surface (through osmosis) and actually help break down the muscle fibers, resulting in tenderer meat. During this time, the liquid that appeared initially has time to reabsorb, making the meat juice.
- Once the grill is nice and hot, place the steak (s) and cook for 4-5 minutes, until brown and slightly charred. Turn it over and cook for the next extra time :