Ribeye Steak. Seared rib-eye steaks are sprinkled with fajita seasoning mix and simmered in a covered pot with sauteed bell peppers, onions, garlic, and lime juice. This dish takes one of the world's most well-known sandwiches and turns it into a casserole. Rib-eye steak (which comes from — you guessed it — the rib section, or mid-section, of the cow) is a full-flavored cut of beef with lots of marbling throughout, which keeps it juicy when cooked.
Place rib-eye steaks on a large platter and season with rub on all sides.
The rib eye or ribeye is a beef steak from the rib section.
The rib section of beef spans from ribs six through twelve.
You can have Ribeye Steak using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Ribeye Steak
- Prepare 20 ounces of ribeye steaks.
- You need 1/2 tablespoon of kosher salt.
- You need 1/2 teaspoon of ground black pepper.
- You need 2 tablespoons of extra virgin olive oil.
- It's 1/2 stick of butter.
Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. Rib-eye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone. The bone may extend inches beyond the tip of the rib-eye muscle, or be trimmed more or less flush with the meat. You may see a bone-in rib-eye labeled as "rib steak." The bone adds flavor and moisture, but it can make cooking the steak more difficult.
Ribeye Steak step by step
- Fire up the grill. Get the steaks at room temperature coat with salt and pepper. Let rest 15 minutes..
- Coat with oil and put on grill. I had the temperature at about 200°Fahrenheit..
- Grill the steaks to desired doneness. Add butter on top and coat the steaks..
- Let rest 5 minutes and serve. I hope you enjoy!!.
This cut of beef contains several different muscles, the largest of which are the longissimus dorsi (aka eye), a tender muscle also found in the strip steak, and the fattier spinalis dorsi (aka deckle or rib cap), which sits on top of the longissimus dorsi. Bring a skillet to a medium heat and add olive oil and butter. Get these two nice and hot until the butter is beginning to brown. With tongs, set the steak right onto the sizzling butter/oil mixture. Rib eye steaks are a pretty forgiving cut of meat, believe it or not.