Broiling the Perfect Ribeye Steak

Are you ready to experience the mouthwatering flavor of a steakhouse-quality ribeye steak without leaving the comfort of your own home? Look no further! This simple and foolproof broiled ribeye steak recipe guarantees a tender and juicy steak that will melt in your mouth.

Why You’ll Fall in Love with This Recipe!

  • Easy Preparation: With practically no prep work involved, you can effortlessly create an impressive and delectably tender ribeye steak.
  • Quick Cooking: From start to finish, it only takes about 30 minutes to have a succulent steak on your dinner table.
  • Delicious Results: The satisfaction you’ll get from savoring a juicy ribeye steak will turn any ordinary occasion into something special.

The Ingredients You’ll Need

To achieve the utmost tenderness and flavor, the choice of steak is crucial. Opt for a prime cut that is thick and boasts ample marbling, as this will enhance the steak’s juiciness and taste while it cooks. Additionally, you’ll need half a tablespoon of steak seasoning to elevate the flavors even more.

Ribeye Steak and Seasoning

Step-by-Step Instructions

Creating this delectable ribeye steak requires minimal tools. Simply use a broiling pan, a baking dish with a wire cooling rack, or even a lined baking sheet with aluminum foil.

  1. Bring the steak to room temperature by setting it out 30 minutes beforehand. This ensures even cooking.
  2. Preheat your broiler on high. If your oven only has an on/off broil option, set it on and adjust your oven rack to the second highest position.
  3. Generously season the steak, making sure to coat all sides, and place it on your chosen pan.
  4. Broil the steak for 7 minutes on each side for medium-rare (or 9 minutes on each side for medium).
  5. Allow the steak to rest on a cutting board, loosely tented with foil, for 10 minutes before slicing and serving.
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Step 1: Seasoning the Steak
Step 2: Broiled Ribeye Steak

This recipe yields one large ribeye steak, equivalent to three servings. If you wish to serve one steak per person, simply prepare additional ribeye steaks and broil them together as long as they fit on one pan. Enjoy a delightful steak dinner!

Tips and Recipe Notes

  • Use a meat thermometer to ensure your steak is cooked to perfection. The internal temperature should read 130℉-140℉ (54.5℃-60℃) for a medium-rare steak.
  • Adjust cooking time accordingly for thinner steaks to prevent overcooking.
  • Coating the steak with a thin layer of olive oil before seasoning is optional but not necessary.
  • For a moist steak, either season it well in advance (at least 40 minutes) or right before placing it in the oven.

Delicious Broiled Ribeye Steak

Storing and Reheating

In case you have leftovers from your 16-ounce ribeye steak, refrigerate them in a shallow airtight container or wrapped securely in foil for up to three days. Alternatively, wrap the leftover steak tightly in cling wrap and place it in a heavy-duty freezer bag or wrap it tightly in heavy-duty foil to freeze for future enjoyment. Properly labeled, it will keep well for 2-3 months.

To reheat the broiled ribeye steak, preheat the oven to 250℉ (121℃) and place the steak on a baking sheet with a cooling rack or foil. Heat it in the oven for approximately 20 minutes, or until heated through. Alternatively, you can microwave the steak in 20-second increments until heated, but be cautious not to overcook it or dry it out.

If your steak is frozen, thaw it in the fridge overnight. In case it remains slightly frozen, you can expedite the process by placing it in a freezer bag and immersing it in lukewarm water until fully thawed.

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More Tempting Steak Recipes

If you can’t get enough of mouthwatering steak recipes, here are a few more options to try:

  • Pan-Seared T-Bone
  • Flat Iron Steak
  • Reverse Sear Tomahawk
  • Sirloin Steak Tips
  • Perfect Pan-Seared NY Steak

Now go forth and master the art of broiling the perfect ribeye steak at home! Remember, it’s all about the quality ingredients and simple yet effective cooking techniques. Enjoy!