Because of their high fat content, rib eyes do well when cooked in a cast iron skillet. The meat is surrounded by its fat while it cooks, as opposed to losing it through the grates of a grill, which results in ultimate flavor retention.
Preparing the Steak
Rib-Eyes are packed full of flavour enough that they don’t need anything more than salt and coarse black pepper. Don’t be stingy with the salt, either! It will draw out the liquid within the steak, creating tiny beads of moisture on the surface, which then reabsorbs back into the muscle strands. This creates a brine that gives your steak incredible flavoru and tenderness. Because Rib-Eyes are so huge, they need a good 45 minutes to an hour to come to room temperature, and absorb the salt you seasoned them with, so make sure you allot this time in your meal planning.
If you don’t have 45 minutes to an hour, salt your rib eye and cook it right away — just don’t let it sit out for an in-between amount of time
Cooking the Steak
When it comes to steak, especially large steaks like the Rib-Eye, people generally like the bravado of eating it super-rare. This is a huge mistake:
The rib eye is best just shy of medium!
A long cooking time gives all that lovely fat an opportunity to render out. Reduce the cooking time, and you’ll be chewing on rubbery, un-rendered fat.
The Rib-Eye has more connective tissue than other steaks, especially as it gets higher up toward the shoulder, and those tissues also need time to render and break down. A 1 1/2-inch steak should cook for about 5 minutes on each side in a hot skillet or grill.
Place a little Olive Oil in a skillet and heat to a medium temperature. After the steak has been cooking for a few minute add a couple of knobs of grass-fed butter – our favourite is Kerrygold. As you turn the steak over be sure to keep basting the steak for the guideline timings mentioned above (adjust the times accordingly depending on thickness.
The Important Bit!
Remember to let your steak rest after you cook it.
Give it 10 minutes to reabsorb the juices and relax before slicing it against the grain and serving.