The Ribeye steak is the boneless rib steak in Italy, bife ancho sen tapa in Argentina, and contrafile de costela in Brazil.
Steaks are between 1 and 1.5 inches thick and weigh about 7 oz.
The meat has a clear “eye” of fat, hence the English name eye = steak’s eye.
Very marbled, with a large ribbon of fat separating the longissimus from the spinalis.
Much of the beef’s flavor comes from the fat, making ribeye one of the richest cuts in taste.
The central eye of meat tends to have a smooth texture and a finer grain than a strip steak, while the spinalis part is coarser and fattier.
Grilled, pan-seared, or roasted are the best cooking methods.
Due to the significant fat content, grilling can be tricky as it causes annoying flare-ups.
A cooking suggestion is Reverse Searing (or Finney method), which is a reversal of the classic cooking method named after New York City, where the steak was grilled until perfectly seared and then rested in a low-temperature oven awaiting the customer’s order. Conversely, Christopher Finney decided to reverse the process, finding it more effective to keep the steak warm in the oven and then grill it once the order came in.
Aiming for a medium-rare cook of 129°F.
- Difficulty: Medium
- Cost: Expensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 2 servings
- Cuisine: American
Ingredients
- 2 Ribeye steak (boneless rib steaks)
Tools
- 1 Thermometer meat
Ribeye steak preparation:
Let the steak rest in the convection oven for at least before grilling.
At a temperature of about 212°F until the steak reaches an internal temperature of 120°F.
Then let it rest on the cutting board with a probe inserted until the temperature drops by 41°F.
Put the steak directly on high flame, to sear the outside and seal the juices inside. Cook for 1-2 minutes or until the steak no longer sticks to the grill, turning it once, then move the meat to indirect heat until it reaches 129°F.
If you want to apply a Rub, the recommended binder is seed oil.
I served it with:
SALT POTATOES, that is new potatoes cooked with the skin on in water and salt, with a ratio of 1 cup (180 g) of salt: 6 cups of water. Cook for 15-20 minutes.
Serve with melted butter on top.
Cooking types:
Everyone has their own preferred method of cooking, and generally, the internal steak temperature ranges from the French blue at 115°F to the American well-done at 151°F, passing through rare at 122°F, medium-rare 129°F, medium 136°F, and medium-well 144°F.
Generally, for less expensive cuts, it is preferable to avoid cooking beyond medium-rare.
Generally, for less expensive cuts, it is preferable to avoid cooking beyond medium-rare.
Generally, for less expensive cuts, it is preferable to avoid cooking beyond medium-rare.
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Are Reverse Searing and Sous Vide cooking the same?
Recently, it’s been trendy to perform the enzymatic phase of reverse searing using Sous Vide, but this is NOT exactly Sous Vide cooking; it’s simply “borrowing” its primary accessory, the so-called roner, using it as a temperature maintainer.
What is marbling?
The Ribeye cut is known for its high marbling, which is one of the reasons for its popularity.
Marbling is the infiltration of fat into muscle fibers, creating a marbled appearance.
The fat in the marbling melts during cooking, creating a richer aroma and flavor.
The presence of fat inside the muscles does not make it unhealthy and is, in fact, an indicator of quality.
Marbling makes the meat juicier and tastier during cooking and also contributes to improved tenderness.
The meat can have more calories than lean meat, but this does not necessarily make it less healthy.
