HOW TO COOK RIBEYE STEAK: TOP TIPS

The grocery store typically carries ribeye, but not always. Ribeye is more likely to be available from a speciality butcher. In any scenario, you may always make a special order over the phone for the desired cut.

BUYING RIBEYE

The white flecks you could notice in a steak are referred to as marbling. The flavor is in the fat in those particles. Therefore, the meat will have greater flavor the more tiny white specks there are. Large streaks or chunks of fat should be avoided because they could not cook as well.

MARBLING

The circular portion of the longissimus dorsi muscle can be seen when you look at a ribeye steak in the grocery store. One side of the longissimus is surrounded by an extended portion of the spinalis dorsi muscle.

MUSCLE

The best marbling of any cut is found in the spinalis. It's considered by some beef enthusiasts to be the best meat ever produced. Choose the cut with the larger spinalis when selecting a cut at the store.

MUSCLE

It's far simpler to accomplish a proper cook with a big ribeye than a narrow one if you prefer your steak on the rarer side. It might be challenging to thoroughly brown the outside of a thin ribeye steak (1.5 inches or less) before the interior is cooked to well done. You buy time with a big ribeye.

THICK RIBEYE OR THIN RIBEYE

The surface can be nicely browned before the interior of the steak is exposed to excessive heat.

THICK RIBEYE OR THIN RIBEYE

Remove any substantial chunks of fat from the meat's edges before seasoning a ribeye steak. This will have been completed for you by a professional butcher.

HOW TO PREPARE A RIBEYE STEAK

A ribeye doesn't require marinating because it already has a lot of beef taste, but you can.

HOW TO MARINATE RIBEYE STEAK

To give the flavors time to meld, marinate at least 4 hours (and ideally up to 3 days) in advance. Additionally, make sure the steak is completely dry before cooking so that the grill doesn't have to work as hard to evaporate the moisture from the meat.

HOW TO MARINATE RIBEYE STEAK

A ribeye steak should be cooked to a temperature of 135 degrees Fahrenheit, or medium rare. The meat is juicy, tender, and attractively pink at this temperature. A ribeye loses moisture and turns gray when cooked at higher temperatures.

HOW IS RIBEYE BEST COOKED?

How do ribeye steaks compare to other types of steak? Here are a few additional common meat cuts that are frequently contrasted with ribeye.

HOW IS RIBEYE BEST RIBEYE VERSUS OTHER CUTSCOOKED?

The tenderloin and the New York strip are the two steaks that make up the giant cut known as the porterhouse (aka filet mignon). Usually, this incision is at least two inches thick.

RIBEYE OR PORTERHOUSE

Typically, a porterhouse has less fat marbling than a ribeye. A porterhouse will be more tender, particularly the filet mignon portion.

RIBEYE OR PORTERHOUSE

Trim the thick outside fat off the steaks and rub both sides of the steak with canola oil. When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes. While the grill heats, season both sides of the steak with Montreal Steak Seasoning. Let stand at room temperature for 15 minutes.

DIRECTIONS

Remove the steaks' thick outside fat, then spread canola oil all over them. When you're ready to start cooking, preheat the Traeger for 15 minutes with the lid closed at 325°F. Season the steak with Montreal Steak Seasoning on both sides while the grill is heating.

DIRECTIONS

Steaks should be placed directly on the grill grates. 6 minutes later, flip them. Steaks should be cooked for 14 to 20 minutes or until an internal temperature of 132°F is reached. Serve the steaks right away after removing them from the grill. Enjoy!

DIRECTIONS

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