Introduction

Cooking a ribeye steak is simple, but there are a few things you should know before you start. First of all, you’ll want to make sure that the steak is room temperature before cooking it. Second, make sure it’s completely dry with no moisture on its surface. Third, keep in mind that the steak will continue to cook after you remove it from the oven or grill. Finally, be sure to let your steak rest for several minutes before serving so that it can absorb the juices that have been released during cooking

How Long to Cook a Ribeye Steak

• Cook to medium rare. Ribeye steaks are best when cooked to rare or medium-rare, which means they’re still pink in the middle. This is because the fat in ribeyes helps keep them moist and tender, so it’s best not to overcook them since you’ll lose out on this benefit.
• Don’t overcook your steak! If you like your meat well done, then maybe consider another cut of beef that has less marbling (or none at all). The more marbling there is in a cut of meat–that is, the small flecks of fat throughout its structure–the juicier and tastier it will be when cooked properly.* Don’t undercook either! People often mistake undercooked meat for being raw when really all they have done is left it sitting around too long before taking its temperature.* Cook at moderate temperatures only – this means somewhere between 350 F/175 C for thick steaks and 450 F/230 C for thin ones; anything higher than that could make them tough or dry out too quickly.* Use plenty of oil but not too much – some people like adding oil directly onto their grill grates before cooking while others prefer using oil spray instead since this method doesn’t require any extra work.* Do not overcrowd your pan either – if possible try using two pans instead so that each piece gets enough room

Cooking a ribeye steak is simple, but there are a few things you should know before you start. First of all, you’ll want to make sure that the steak is room temperature before cooking it. Second, make sure it’s completely dry with no moisture on its surface. Third, keep in mind that the steak will continue to cook after you remove it from the oven or grill. Finally, be sure to let your steak rest for several minutes before serving so that it can absorb the juices that have been released during cooking.

There are a few things you should know before you start cooking your ribeye steak. First of all, make sure that the steak is room temperature before cooking it. Second, make sure it’s completely dry with no moisture on its surface. Third, keep in mind that the steak will continue to cook after you remove it from the oven or grill; if it looks done but hasn’t reached your desired doneness level yet, simply put it back into its hot pan for a few more minutes until it reaches perfection! Finally–and this is important–let your steak rest for several minutes before serving so that it can absorb all those delicious juices released during cooking!

Step 1 – Take Your Meat Out Of The Fridge Early

The first step to cooking a ribeye steak is to take it out of the refrigerator early. Most people think that meat should be kept at room temperature, but this isn’t always necessary. The best way to figure out when you should remove your meat from the fridge is by taking note of its thickness and how long it takes for your oven or grill to heat up. For example:

• If you’re cooking something thin like chicken breast or pork chops (1/2 inch thick), they should come out early so they can warm up before being cooked.
• If you’re cooking something thicker like steak (1-inch), then leaving them in longer won’t matter much because there’s more surface area exposed which means quicker warming anyway!

Step 2 – Season Your Meat With Salt And Pepper

You should season your meat before you cook it. Seasoning a steak with salt and pepper will help it to retain moisture, which means that the outside of your steak won’t burn while leaving an uncooked center.

If you don’t season your steak before cooking, there’s a risk that the outside will burn while leaving an undercooked interior–and nobody wants that!

When seasoning meat, use coarse salt rather than fine salt as this will give better results when applied directly onto food; similarly, use coarse ground pepper rather than finely ground black peppercorns as these are easier to distribute evenly across surfaces such as steaks or burgers (plus they look nicer).

Step 3 – Get The Grill Ready Or Heat Up The Oven

• Heat up the grill or oven to 400 degrees F. If you’re using a charcoal grill, light it and let it heat up for 15 minutes before putting your steak on.
• Use a meat thermometer to check the temperature of your grill (or oven). The USDA recommends cooking steaks until they reach 145 degrees F in their centers–if they’re done sooner than that, take them off and let them rest while you finish cooking other items like vegetables or chicken breasts that need less time in the oven or on top of hot coals!

Step 4 – Check For Any Visible Fat Or Blood On The Outside Of Your Meat (If There Is Any) And Cut It Out

After you’ve cooked your steak, check for any visible fat or blood on the outside of your meat (if there is any). If there is, cut it out. Make sure that you’re cutting away from yourself and using a sharp knife. It’s important not to cut off too much because then your steak won’t cook properly later on in Step 5–but if there’s too much fat on there already, then it’ll just be wasted anyway!

Step 5 – Rest Your Steak After Cooking For 2 Minutes Per Inch Thickness Of The Meat (Or 3-4 Minutes Total)

After you take the steak off the grill, let it rest for at least 5 minutes before serving. The resting process allows the juices to settle and redistribute throughout the meat, giving you a juicy, tender piece of steak. If you cut into your ribeye right away and start devouring it, all those precious juices will run out onto your plate–and that’s not what we want!

Follow these steps and you’ll be able to cook a perfect ribeye steak!

• Preheat oven to 500 degrees F.
• Season both sides of your ribeye steak with salt, pepper and garlic powder (or whatever seasoning you prefer). Let sit for about 10 minutes to allow the spices to absorb into the meat.
• Heat a large cast iron skillet over high heat until very hot but not smoking, about 5 minutes or so depending on how hot your stovetop gets! Add in 1 tbsp olive oil then place steaks right on top without moving them around too much until they develop nice browned crusts on each side — this’ll take between 3–4 minutes per side depending on how thick they are; if they start getting too dark before they’re cooked through move them around more frequently so as not burn them! Once browned remove from pan onto plate lined with paper towels — don’t discard any juices left behind because we’ll be using those later!

Conclusion

If you follow these steps, you’ll be able to cook a perfect ribeye steak!