Tips for How to Cook the Perfect Rib Eye Steak
TIP 1: First, I cannot tell you enough what a difference it makes to have a cast iron skillet! It heats so thoroughly and once the steak is seared, I can pop it right into the oven to finish cooking the steak to my liking. This is the 10″ cast iron skillet I use and love.
TIP 2: Preheating the skillet ensures that it is searing hot for your steak. To do this, I place the skillet into the oven and turn the oven on to 500 degrees F. Once the oven reaches 500 degrees F, I know that my skillet is going to be perfectly heated. I then bring it out of the oven and place it over high heat on the stove.
TIP 3: While oven is preheating, generously salt and pepper the steak, and leave it out on the counter to come to room temperature before cooking.
TIP 4: After you place the skillet onto the stove over high heat, place the steak into the skillet, and sear both sides for 30 seconds each.
TIP 5: Always use tongs instead of a fork to turn your steak. Using a fork will let the juices out of the steak.
TIP 6: Place the entire skillet directly into the preheated oven (500 degrees F) to cook for 2 minutes more on each side, for medium to medium-rare steak.
TIP 7: Once your steak comes out of the oven, allow the steak to rest on a plate, covered, for five minutes before serving.
TIP 8: Many people wonder why restaurant steak always tastes so much better than the one we prepare at home. One of the best tips I’ve ever heard from a restaurant chef is to top your rib eye steak with butter while it rests after cooking. It really elevates the flavor into another realm. I love ever plain grass-fed butter or my own recipe for herb butter.