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Rich flavor and tenderness are what define the ribeye cut. When compared to t-bone and strip steak, ribeye is almost always the fan favorite. The cut comes from between the loin and shoulder – ribs six through 12. How to season ribeyes Delight in out-of-this-world fat marbling, packing incredibly rich flavor and exquisite texture. Just use pinches of salt and pepper to preserve the impeccable flavor of the ribeye filet. Salt draws water from the steak and creates beads of moisture on the surface. The beads are then reabsorbed into the muscle strands.
A quick brine will produce delicious flavor and tenderness. Let the salt set for at least 45 minutes. This cut is best cooked by pan searing in a cast iron skillet with a pat of butter. Pan searing allows the fat to tenderize naturally. Ribeye is at its best rare or medium rare. It can still be flavorful at medium well. Cuts closer to the head of the cow provide more marbling that melts from the inside out during cooking to ensure abundant buttery flavor.
Thickness Use the reverse searing method on ribeye steaks that are one-and-a-half to two inches thick for a cooked center without being overcooked. Temperature Internal temperatures should reach 130 to 140ºF during the cooking process for medium rare, 140 to 150ºF for medium. Resting Cooking will continue during the resting process for about 10 minutes, with meat temperatures rising by about five degrees. Resting allows juices to evenly distribute. Bone-in versus boneless ribeyes A bone-in ribeye steak is more complex than a boneless one. Bones keep the heat in during the cooking process so they can retain their juiciness.