Cook Ribeye Steak Gordon Ramsay at home with Boneless Ribeye
How to Cook Ribeye Steak Gordon Ramsay Perfectly! Following this method works for any cut of steak and will help you achieve the perfect steak always. There’s no need to be intimidated by cooking steak. Because it’s actually super easy and let’s see how you cook it at home.
The first thing you need to do is pull your steaks out and let them sit at room temperature for at least 30 minutes. If you’re using frozen steaks, you’ll want to thaw them in the fridge first but you want them to come to room temperature.
Choose a Thick Steak
Thick steaks are actually easier to cook ribeye steak Gordon Ramsay perfectly. Thin steaks will cook too fast and may even dry out, so try to choose a good thick steak. We’re using a couple of New York Strip Steaks. This method works with Ribeye or T-bone or even filet. Choose a cut of steak that you like. You can see that this steak has some nice marbling in it and some fat around the outside. There are actually 3 different grades of beef. Select, Choice, and Prime and it’s all based on the marbling and flavor in the beef.
The difference between a select, choice, and prime is actually pretty big. We always recommend choosing at least choice grade or prime grade beef when you’re making steak. Once your steaks have had a chance to sit out at room temperature for 30 minutes. Preheat your oven to 375 degrees Fahrenheit and heat a large heavy skillet on the stove until it’s smoking hot.
- Beef steaks, Boneless Ribeye (Prime or Choice Grade)
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 2 tablespoons softened butter
- 1-2 cloves garlic, minced
Now time to prepare ribeye steak Gordon Ramsay
Drizzle just a little bit of olive oil onto each steak. Rub it into the top, the sides, as well as the bottom. Then put together and keep it super simple. Prepare a mixture of salt and pepper. Use 1 teaspoon of salt 1/2 teaspoon of black pepper and 1/2 teaspoon of white pepper and mix these together. You can add other spices and herbs. I like to keep it simple and let the meat shine. Take this mixture and sprinkle it over the steaks. Rub it right in and you want to make sure you do both sides.
Now since these steaks are really thick you want to go a little heavier handed than you might think. Before we go over and cook our steaks there’s one last thing we want to do. We will finish off these steaks with butter so we make a little garlic compound butter here by mixing 2 tablespoons of softened butter with 1 to 2 cloves of crushed garlic. Just mash that together with a fork You can also add in fresh herbs to this butter to make it an herb compound butter but try to keep it simple with just a little bit of garlic.
Steak into the pan
Next to head on over to the stove and make sure the skillet is smoking hot which is exactly what we need. Place the steaks down directly into the pan You don’t need to add any oil or anything and sear each side of the steak for 2 to 3 minutes per side and then since these have a little fat strip that goes along the side you want to render that fat down so just turn it onto its side and hold it there with tongs. You always want to render the fat so you don’t end up with a chewy piece of fat around the edges.
Once it is seared on both sides and you’ve rendered the fat then just slide them into the oven to finish cooking. The amount of time you need to leave your steaks in the oven varies depending on how long you seared your steak and how thick they are a good rule of thumb is about 5 minutes per inch but if you want 100% accurate results, use a meat thermometer. Pull the steak out when it reaches 130 degrees Fahrenheit for a good medium-rare.
The steaks will need to rest for at least 10 minutes before serving so you want to dollop on a tablespoon of butter onto each one so it will melt over the steak while it rests as you let your steaks rest the internal temperature will continue to rise by about 5 degrees. It’s important to let your steaks rest because it gives them a chance for the juices to reabsorb into the meat giving you the juiciest, most perfect steak possible After 10 minutes of resting, your tasty Cook Steak ready to eat!
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