Ribeye steak in the oven. How to fry steak at home: preparing a juicy ribeye

Ribeye. The recipe for cooking meat in this way is quite simple. Ribeye is a fairly versatile steak: you can fry it at home in a frying pan (in this case, it is best to use a thick-bottomed pan, and ideally cast iron), or you can bake it over coals during a picnic in nature, which is amazing for the summer season! If you are asked what can be cooked in a few minutes, feel free to answer: ribeye steak. is simple, so there will be absolutely no fuss! Basically, all the cook has to do is turn it while frying. Nowadays, when you can buy everything in a store, he is no exception. You can find expensive ones imported from New Zealand or Australia, but it is much cheaper to buy local ones.

After you find meat to your liking, there will be nothing left for you. It is very easy to fry it at home, the main thing is to remember one rule: for this you absolutely do not need to add fat, since it contains such an amount that is quite enough to get great dish. It will certainly be very tasty, juicy and soft.

Ingredients needed to cook ribeye steak

The cooking recipe requires the following products: for three hundred and fifty grams of steak there are fifty grams of eggplant, the same amount of zucchini, bell pepper, champignons and tomatoes, twenty grams a glass of cream, salt and black pepper - to taste, a little olive oil.

How to Grill a Ribeye Steak

The beef steak is thoroughly washed and dried. Then fry in a frying pan on both sides until a golden crust forms. It is then brought to the desired degree of doneness, either covered, in the oven, or in the oven. To achieve the perfect result, it is best to use it to make a truly wonderful rare steak.

Wash the eggplants, champignons and zucchini thoroughly and dry them, cut into rings two centimeters thick. Just separate the champignons from the skin. Wash the bell pepper, dry it and cut it into fairly long triangles. Cut the onion in half. Wash the tomatoes, dry them, cut them in half vertically. Salt and pepper all vegetables. Let sit for a while and brush with oil.

Place vegetables in a frying pan. For beauty, you can use a corrugated surface to leave a beautiful pattern. Then bring the vegetables to readiness in the oven, at a temperature of one hundred and eighty degrees.

The ribeye steak, the recipe for which we gave above, is served on a large plate along with vegetables. It is placed in the center, and the vegetables are already around it. Pour creamy meat sauce on the side. It will go well with white and red wine.

To cook it, pour the meat juice into a frying pan and simmer a little over low heat. After it has evaporated by 1/3, add cream. Bring to a boil and add salt. That's it, the sauce is ready.

Many people are distrustful of beef - they say the meat is as tough as a sole. And if they do buy it, they soak it for a long time in various sauces and marinades, beat it before putting it in the oven or in a frying pan - and still often remain dissatisfied with the result of their efforts. Let's not talk about other dishes; We’ll just tell you how to cook a rib-eye steak. If a recipe has survived centuries and spread throughout the world (often receiving new names), then it’s worth taking a closer look at it and understanding why, when eating the dish, no one complains about the toughness of the beef.

What is ribeye steak made from?

For any type of steak, only a certain piece of carcass is suitable. In total, only 10 percent of the beef is suitable (and this is without the skin, entrails and head). It is not surprising that this dish is expensive even when prepared at home, let alone in restaurant offerings. The steaks include the sirloin, brisket, loin, forequarter, diaphragm and shoulder. Cooking ribeye steak requires even more picky choices. For it, only the rib meat located between the third and twelfth rib is taken. In this place, as many as three muscles are connected, differing in fat content and texture. Considering that the muscle load in this section of the animal is minimal, the meat comes out very tender, almost fluffy.

Varieties of ribeye

The name ribeye steak refers to clean flesh cut from the desired section of the carcass. However, variations on the theme are also possible. So, if the bone is not removed from a piece of beef, the ribeye is called “cowboy steak.” If this bone is long and looks like a rib that has been cleaned to a shine, then you have a tomahawk steak. Cooking techniques and meat selection are the same in all three cases. In principle, only the presentation is different.

Degrees of doneness

When preparing a ribeye steak, the recipe offers a choice of six stages of frying - to suit all tastes. So, you can use:

Extra-rare: meat is heated from 46 to 49 degrees. It remains virtually raw inside, although there is a beautiful crust on top.
Rare: warms up to a maximum of 55 Celsius. The inside is done, although the rich red tint remains.
Medium-rare: maximum heating is 60, the color becomes bright pink.
Medium: Temperature rises to 65 degrees. This is already medium-roasted meat.
Medium-well: almost fully cooked (in the traditional sense) beef with clear juices.
Well done: highest degree of doneness. The processing temperature can reach hundreds of Celsius, and there is almost no juice.

How hot to fry usually depends on the eater's preference. However, ribeye steak is most often cooked medium, sometimes medium-well. National tastes also have a significant impact: in Spain and France they usually choose medium-rare, in America - maximum. However, it is worth considering the fat content of the meat. If the beef is not very lean, it is better to fry it longer.

Secrets of proper cooking

In order not to spoil your lovingly selected ribeye steak, you must follow these rules:

Do not fry cold beef. Once removed from the refrigerator, it should warm up naturally.
Make the fire high immediately so as not to lose the internal juices.
Never pierce a ribeye steak. To avoid accidental damage, turn it over with a wooden or plastic spatula.
If using a frying pan, add salt and pepper towards the end of cooking. When grilling, pepper (not salt!) can be added at the beginning.

Basic recipe

The classic ribeye steakhouse is served two inches (5 centimeters) thick. If in doubt, you can cut it thinner - but not less than two centimeters. The meat is not washed before cooking, but dried with napkins. On both sides, the slice is barely greased with vegetable oil. The pan is very hot so that the surface of the beef does not steam, but immediately sets. For a minute, the rib-eye steak is cooked at the highest heat, then it is reduced to medium, and in three to four minutes it is brought to the desired condition. It needs to be turned over periodically. At the end of cooking, the meat is laid out on a cutting board and “rested” for five minutes. Only after this the slice is peppered, salted and cut diagonally.

Ribeye with Jack Daniel's sauce

The basic techniques for cooking ribeye steak remain the same from recipe to recipe. Diversity is provided by sauces and accompanying pleasant additions. For example, in this variation, a sprig of rosemary is placed in the pan before frying - a fairly commonly used move to add more flavor to the beef. And for Jack Daniel’s sauce, pour teriyaki (six spoons), soy sauce (spoon), half a glass of pineapple juice plus five spoons of cane sugar into a saucepan. The mixture is heated over low heat until the sugar dissolves, after which half a glass of water with olive oil and lemon juice (a spoonful) is poured in, and after another five minutes - whiskey, also a spoonful. All this is cooked with stirring until thickened, about half an hour.

Spicy ribeye

Usually, when preparing a rib-eye steak, the recipe does not suggest marinating the meat - as already mentioned, in a suitable cut the beef is already soft. However, there are options when marinade is still required - not for softening, but to acquire a special taste. For example, it’s done like this: chop an onion and eight garlic cloves and caramelize in butter for about a quarter of an hour. Then the vegetables are removed from the frying pan, and instead a cup of strong coffee is poured in (naturally, brewed, not instant), the same amount of soy and a quarter of the volume of Worcestershire sauce plus three tablespoons of white wine sauce. Additionally, you need to add a spoonful of chili flakes, half of oregano and sea salt - as much as you like. A glass of the resulting sauce is poured, the steaks are immersed in the rest, the bowl is wrapped in film and put in the refrigerator overnight. The next day, the steaks are fried in the standard way, only as they brown, they are brushed with poured sauce. The meat turns out extremely tender and very fragrant.

Entrecote de Paris

In France, this is what ribeye steak is called. Before preparing it, the kings of cooking grease a piece of beef with butter and leave it to rest for a quarter of an hour. In the free time, two heads of shallots and a couple of thyme stalks are cut; They are made golden fried in olive oil. Half a glass of port is poured into it and set on fire for about twenty seconds. Then the resulting base is poured into strong beef broth (half a glass); the sauce is evaporated until thick. The ribeye steak itself is fried for four minutes on each side - the doneness level will be medium. Important: you only need to turn it over once. The sauce is poured over immediately and eaten hot.

Ribeye steak with citruses

This is already a Spanish recipe. And he also suggests pre-marinating. Juice is squeezed out of a lime, two medium lemons and three small oranges, into which two normal-sized steaks are immersed. They should lie in the marinade for a quarter of an hour. Then they are laid out on a hot frying pan with a very small amount of olive oil (but not extra virgin olive oil, it does not tolerate high temperatures and has a too pronounced odor of its own) oil and fried over high heat for six minutes in total. You need to turn it over several times - due to the marinade, the beef may try to stick to the bottom.

Take a risk and cook a rib-eye steak for a big holiday (the photo will convince you how appetizing it is). You'll see - you'll be looking forward to the next celebration so you can treat yourself to this delicacy again.

In this article you will learn everything about Ribeye, as well as methods for preparing a tasty and high-quality steak.

What is Ribeye?

It is considered a true classic in both professional and home kitchens. The name "ribeye" comes from the combined English words "ribeye". Literally, this combination can be translated as “rib” and “eye”. The question also often arises - what part of the carcass is Ribeye?

Ribeye is the upper shoulder part. Some sources claim that he is a rump, but this is not true. When cutting beef, the ribs are cracked, which allows you to cut an oblong steak. It will also contain the thinnest layers of fat. The resulting piece resembles an eye. That is why it received such a name. There is also another version of the origin of the name.

There is a certain professional terminology in the meat industry. And, according to this terminology, each piece of meat should be called "eye".

There are many names spread all over the world, which any gourmet traveler knows for sure.

In the United States, ribeye is considered a boneless steak. If the meat is presented on the bone, it is called bone - in - ribeye, as well as cowboy ribeye.
In Australia, the classic Ribeye is considered a meat served on the bone. Boneless ribeye in this country is called scoth fillet, which means fillet in Scottish.
But in France, ribeye is called entrecote.

Why is he so popular? What should a proper ribeye steak look like?

A fairly large number of meat connoisseurs prefer Ribeye because of its softness, as well as its rich taste.

It is also considered a true classic in the “meat kitchen” and has a successful reputation earned over a long time.

A high-quality steak must have a sufficient amount of fat inclusions. They allow you to soften the rigidity that muscle fibers have. It should be remembered that the formation of fatty inclusions in this area of the carcass occurs as a result of proper fattening of the animal. Water for animals should be provided with various vitamins and additives, and the grass should be the freshest. It is also necessary to monitor the subsequent “cereal fattening”.

The duration of fattening affects the subsequent “degree of marbling.” This type of fattening of an animal may well last from 110 to 190 days. The location of the Ribeye quite strongly suppresses the entire load on the animal’s muscles. It is this factor that has a positive effect on fat deposition.

Ribeye also has the most juicy and tasty part - Spinalis Dorsey. It is located at the very edge of the piece. Every chef can confirm this feature: “Such juicy and truly tasty meat cannot be obtained by taking an identical piece from the chest or thigh.”

How to choose the right meat

The meat needed to cook the perfect steak should have a juicy red hue. In the case when the meat has dark shades, this indicates a fairly long shelf life. Professionals call this aging. Correct and high-quality Ribeye should be at least 2 cm. Classic thickness of Ribeye - 5 cm. This is exactly what was served to Steak-House visitors in the USA.

It has main muscles, namely:

Spinalis Dorsi
Longissimus Dorsi
Multifidus Dorsi
Longissimus cotarum

How to properly prepare steak

Rub it with dry breading and wrap it tightly in cling film. Place the meat in the refrigerator. After such preparation, the meat will definitely turn out tasty, tender and aromatic.

When trying to cook a steak, the question often arises - how to properly fry it

Most often, recipes differ from each other only by adding different spices. They can also differ in the degree of roasting. All famous chefs recommend adding spices. And, of course, you can’t argue with this. But the degree of roasting depends only on the individual preferences of the person.

The following degrees of roasting are distinguished:

Blue is raw meat with blood. It only takes a few minutes to prepare. It is enough to fry for 3 minutes on each side.
Rare - half-baked steak with blood. Each side is fried for no more than 4 minutes.
Medium Rare - this is a medium degree of roasting with blood. It takes no more than 6 minutes to prepare.
Medium - 6 - 7 minutes are needed for complete readiness.
Meduim well - the result is completely cooked meat. It takes no more than 8 minutes to cook one side.
Well done - the meat will be completely cooked and will contain virtually no juice. It will take 9-10 minutes to cook one side.
Overcooked - doneness is considered the worst. The meat will not contain juice, but will be dry and hard.

The most popular is Medium roast. It is also not inferior to Medium Well roasting. This meat is considered juicy and tender.

How to cook ribeye steak correctly

We present to you a recipe for ribeye steak with garlic butter from Slavny Druzhe

To begin with, as mentioned above, you should choose a fresh and high-quality piece of beef. Also, in addition to the main ingredient, you will need salt, pepper, preferably black, rosemary and olive oil. It is necessary to fry in a good frying pan. The ideal option would be a frying pan equipped with a corrugated surface - a grill.

Salt one side of the ribeye and add ground black pepper. You can use a mixture of several peppers at once.
After this step, you should turn the steak over to the other side, in addition to the seasonings, you should also add olive oil. Grind the butter and leave for a while.
After this step, you should turn it over to the other side and do the same with the rosemary sprigs, you should also add olive oil.
After processing, you should preheat the oven to 190 degrees Celsius. Heat the pan (5 minutes is enough). When the grill is fully heated, you should begin cooking. The rib eye should be placed on the side that was coated with olive oil. Fry for no more than 4 minutes, tapping the rosemary sprigs on the meat.
The meat should not be moved or lifted during frying. During this time it will not burn or deteriorate. The meat should be fried calmly for 4 minutes on one side. Once time has passed, turn the meat over to the other side. Fry for 4 minutes, doing the same steps with rosemary.
Once both sides are ready, transfer the meat to a baking sheet and place in the oven for 7 minutes.

After the specified time has passed, remove the ribeye from the oven. After cooking, the meat must be allowed to “simmer” for several minutes. During this time, the juice will be evenly distributed.

With this recipe you can prepare the perfect rib eye even in your home kitchen. It will be truly juicy, aromatic, and, at the same time, tender.

Ribeye steak is a delicious dish, the meat for which is cut from the subscapular area, usually from bulls. It has quite a lot of thin fatty streaks. We will tell you how to cook steak correctly and what subtleties you need to know in our article today.

The price of such a steak is quite high, because it can be made from only 7% of the carcass meat.

If we take into account the high world cuisine, then bulls are specially raised for such steaks in Australia, Japan and New Zealand. But all the other bulls are certainly suitable too. As a result of proper cultivation and feeding, amazingly marbled meat is obtained.

To prepare our ribeye steak, you can choose a piece cut from the thick edge of the bull. The meat should have white streaks. Choose meat that has not had time to sit and rot. But it’s also better not to take fresh meat; it’s better to eat meat that will stay in the refrigerator for some time. Ideally, meat for stitches is kept on hooks for about 3 weeks. In order to give them a soft and loose structure. It is also quite easy to determine the freshness of a steak by smell. There should be no unpleasant smell of old, stale meat. The thickness of the ribeye steak itself should be about 3 cm, maybe a little less. Therefore, if you take already sliced ones, then look at the thickness as well.

Despite the fact that in large cities there are now a lot of all kinds of “Steakhouses”, and in Moscow we once wandered into one restaurant where steaks cost 3 and 5 thousand rubles per serving, for an ordinary Russian person this is a little expensive, as I think.

a) salt and pepper; b) fry

Cooking ribeye steak at home is quite simple. You don't need to have 3 Michelin stars and be a super chef. We need to grasp some principles that will help us in cooking.

The first thing we need is to prepare the steak itself. Take the ribeye steak, the spices you like. In the classic presentation, the steak is sprinkled with salt, pepper and a little olive oil. Leave the meat to marinate for some time. It could be 40 minutes or an hour.
Heat a frying pan and add a little olive oil. You can use either a regular frying pan or a special grill. We will fry over medium heat.
Place a piece of beef in a frying pan and fry each side of the steak for 1 to 5 minutes. Often it is better not to turn the steak. First, fry one side until golden brown, then the other. This way our ribeye will turn out juicy and crispy at the same time.
To give the steak some zest, during the frying process, you can place a couple of sprigs of thyme next to the steak, crush the head of garlic (with a knife) and lightly chop it, and for those who like piquancy and spiciness, chop the chili pepper. This way, our steak fat will be saturated with the smell and taste of garlic, pepper and thyme and absorbed into the meat itself.
Fry the sides of the steak as well.
Remove the cooked ribeye steak from the pan and let it sit for 3-5 minutes.

Based on the color of the meat, over time you will learn to distinguish the degree of readiness of the steak. In high culinary art, there are 7 degrees of roasting. But for you and me, three will do. These are full, medium and weak. In the classic version, it is ideal to achieve medium doneness of the steak. The exact cooking time is determined experimentally and depends on the frying temperature and the cookware in which you cook. Also, a very tasty steak is obtained on an electric grill.

There are so many people, so many opinions, let's consider another way to fry a ribeye steak in a frying pan. It will be fried without oil, since the fat from a piece of ribeye will be enough for us. We will not marinate and salt it either, since in this version, it is believed that the steak should be properly salted and peppered at the end, when it is already ready. Also fry a piece of our beef in a frying pan or grill. In the frying pan, 5 minutes on each side will be enough. If you have a special grill, then usually the instructions for it include a recipe book and recommendations for frying. Immediately after searing the steak, place it on a plate and sprinkle with coarse salt and pepper to taste.

Don't forget to turn on the hood to maximum and open the windows!

Before starting cooking, you need to heat the frying pan as hot as possible for 3-5 minutes. After frying, the steak should be placed in the oven on parchment for 10-15 minutes at 200 degrees.

Ribeye steak on charcoal

Of course, in winter, not everyone will be able to simply fry a steak on the grill. But when it’s the season and it’s time for barbecue, it would be a sin not to try cooking a rib-eye steak over charcoal. It is certainly also very tasty, and also healthy. At your discretion, you can marinate a piece of meat, as we have already said, or simply add salt and pepper. It is best to cook a steak over charcoal on a special grill; almost everyone has one these days. We bring the coals to the desired condition and install the grate.

The fat will melt out of the piece of meat and sizzle from the high temperature; at this time, it is better to turn the steak over and wait until the fat flows back into the lower part of the meat. In this way, you can turn the steak several times until its color indicates to us that the meat is ready.

Cooking ribeye steak in the oven

If you don’t want fried meat, you can bake it in the oven. To do this, it is first better to marinate our steak thoroughly.

If you want the meat to be more crispy, give preference to a frying pan or grill.

Step-by-step preparation:

Sprinkle a piece of meat with salt and pepper to marinate it better; you can brush it with a thin layer of mustard or olive oil;
Leave the steak for 1 hour, you can cover it with a plate;
Preheat the oven to 200 degrees;
We choose a baking method - in foil or simply on a baking sheet. In foil, our ribeye steak will turn out more juicy and baked;
Set to bake for 40-50 minutes;
Then take it out and let it breathe for 5 minutes;
We serve and serve to the table.

Where to buy ribeye steak from Miratorg

This pleasure is not cheap, but if you persistently decide to enjoy a delicious beef steak, then it is worth it. You can find such a steak in any large hypermarket.

The price of ribeye steak from Miratorg usually fluctuates around 500 rubles per piece of 250 grams. Of course, you can choose another similar cut of beef suitable for steak and it will certainly be cheaper.

Of course, you can limit yourself to just a piece of delicious steak, but it’s better to serve it correctly. Vegetables and herbs go best with this steak. You can complement the dish with green beans. For red wine lovers, there is nothing better than a ribeye steak and a glass of good red wine.

Greens will perfectly complement and decorate your dish.

If you want to eat steak with sauce, you can use adjika or make your own sauce based on tomato peppers and herbs. You can fry toast and rub it with garlic; this will go perfectly with our piece of meat.

That's all, bon appetit and see you again!

Rib-eye steak is a royal dish, distinguished by its delicate, rich, juicy taste, magnificent appearance and classic frying technology. It will be ideal when cooked in a variety of ways: on an electric grill, over an open fire (charcoal), in an oven or simply in a frying pan at home.

The name "ribeye" in technical parlance means "edge on the rib" and actually refers to the meatiest cut from the front part of the beef carcass, from the 5th to the 12th rib.

Ribeye consists of one large muscle and several smaller ones and is riddled with layers of fat, which is why the cut meat resembles marble and is called marbled.

Choosing meat for ribeye steak

There are several breeds of cows whose meat is ideal for preparing rib-eye steak: Hereford, Shorthorn, Japanese Wagyu and Angus. The meat of these animals has a high degree of marbling. Thanks to this, the incredibly tender and aromatic taste of the royal steak is obtained. You need to choose meat from young bulls (from 1 to 1.5 years).

The main suppliers of such goods to the Russian market are Australia, New Zealand, and the USA. If possible, it is better to buy imported meat for rib-eye steak. However, you can purchase a locally produced product from farms that specialize in special feeding of livestock with protein feed.

When choosing a rib-eye steak, it is better to give preference to the highest (prime) and selected (choice) categories of meat. These products are often sold by large hypermarkets, but here you need to take a closer look at the quality of the meat - it should be 2-3 weeks old after slaughter.

Features of cooking royal steak

According to the American classification system, the following degrees of doneness for a ribeye steak are allowed:

very rare - the meat is heated to 40-45°C;
rare (with blood) - fried steak on the outside, red on the inside (45-48°C);
medium rare (low-done) - meat without blood, with bright pink juice (48-53°C);
medium (medium roast) - light pink juice inside (55-60°C);
medium well (almost fried) - meat with clear juice (63-70°C).

To accurately determine when a ribeye steak is ready, you can use a food thermometer. The difference between degrees of doneness is 3-4 degrees of temperature and 2-3 minutes of cooking time.

To prepare a proper ribeye steak, portions must be cut in a certain way. Using a sharp knife, strictly across the grain, the tenderloin is cut into equal pieces of three centimeters. The approximate weight of the steak is 300 g.

An important feature is that steak meat should never be beaten, even if the pieces seem huge. Otherwise, it will lose its structure, lose its juice and taste.

Before cooking, the meat is kept at room temperature for at least 30 minutes. Frozen steak must be thawed in the refrigerator in advance (preferably overnight).

You can use various herbs and spices in the recipe. The so-called French set is considered universal: basil, rosemary, thyme, parsley, garlic, pepper (black, paprika, chili). You can add your own seasonings to taste.

Homemade Ribeye Steak Recipe

At home, ribeye steak is cooked in a thick-bottomed frying pan, ideally cast iron.

Ingredients for 2 servings:

2 ribeye steaks;
2 handfuls of chopped thyme;
1 tsp coarse salts;
1 tbsp. olive oil;
cayenne pepper to taste.

Portion-cut and dried steaks should be greased with olive oil, sprinkle each piece with fresh thyme and pepper and leave for 10-15 minutes. The frying pan should be very hot, and lay out the meat so that the pieces do not touch.

For medium doneness, steaks should cook completely still for 3-4 minutes. If you want meat with blood, 2 minutes is enough. After which the pieces need to be carefully turned over. On the other side, the meat is fried for the same amount of time.

Place the finished pieces on a plate, add salt, cover with foil and leave for 5-6 minutes. At this time, the cooking process inside the rib-eye steak is still being completed, the juice is evenly distributed, which allows the meat to acquire the greatest flavor and softness.

If desired, you can reduce the frying time over high heat to 1-1.5 minutes on each side and cook the steaks in the oven at 180°C for about 10 minutes.

White sour cream sauce goes very well with homemade rib-eye steak: to prepare it you need to mix sour cream, salt, chopped garlic and dill to taste.

Grilled ribeye steak

For the street method of cooking steak over an open fire, a version of this royal dish called “cowboy” is perfect. It is prepared from the same rib meat, but on the bone. The average cowboy ribeye weighs 650g.

Ingredients for 2 servings:

2 ribeye steaks on the bone;
coarse salt to taste;
1/4 cup olive oil;
ground black pepper, herbs to taste.

Prepare the meat - cut into portions, rinse and dry. The thickness of the cowboy ribeye portion should be 3-4 cm. Light the grill fire, you need hot coals.

Grease the grill on which the steak will be grilled with oil. Also brush the steak with olive oil and pepper on both sides.

Place the pieces on the grill over the hottest part of the grill. First, grill the meat for 1-2 minutes on each side to seal in the juices, rotating the orientation of the pieces on the grill 2-3 times to create a nice pattern of grill stripes. Next, salt the meat and move it to a less hot part of the grill, continue frying the steaks.

Grill a medium-rare ribeye steak for 10 to 15 minutes (depending on heat). It is important not to disturb its surface during the process and prevent fire from flaring up. At the same time, you can grill any vegetables; they will make an excellent tandem with meat.