What makes a good rib eye steak?

The fat on steak should be firm and creamy-white rather than yellow . The very best breeds of beef produce steaks that have streaks of fat throughout the red meat, which then add further succulence and flavour. A rib-eye steak without plenty of marbling should be avoided as the result will be disappointing.

How to cook 20oz ribeye?

SEAR & ROAST Preheat oven to 400°F. Season steaks with salt and pepper. In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking. Sear steaks 2 minutes on each side. Roast in oven 8-10 minutes on each side for medium-rare.

Is it better to grill or pan fry ribeye steak?

Grilled Ribeye steak is full of flavor and is the best way to prepare this cut.

How to make a tough ribeye tender?

7 Ways to Tenderize Steak Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ... Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ... Marinating. ... Velveting. ... Slow Cooking. ... Enzymatic Application. ... Scoring. Oct 18, 2022

What is the difference between ribeye and rib steak?

The rib steak or ribeye is a cut of beef from the rib section, one of the nine primal cuts, and is prized for its tenderness and flavor. The ribeye is a boneless cut taken from the rib section of beef cattle while the rib steak is a bone-in ribeye .

What is the best temperature to cook a ribeye?

For ribeye steaks, the ideal internal temperature is 135°F for medium-rare, 145°F medium, 150°F medium well and 160°F for well done .

How long do you cook a 2 inch thick ribeye steak?

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS Thickness Rare 110 to 120 F Medium 130 to 140 F 1.25" 4.5 minutes EACH SIDE 6.5 minutes EACH SIDE 1.5" 5 minutes EACH SIDE 7 minutes EACH SIDE 1.75" 5.5 minutes EACH SIDE 7.5 minutes EACH SIDE 2" 6 minutes EACH SIDE 8 minutes EACH SIDE 1 more row

Is ribeye best medium-rare?

For example, while a ribeye is best cooked medium-rare to medium , cooking times can vary a little if you go for a thicker 10oz steak vs an 8oz steak. The idea is to cook it long enough to give the fat time to render down and baste the meat.

What's the best cut of ribeye steak?

When shopping for a ribeye, look for a thicker cut and one that has evenly-dispersed marbling . You'll find both bone-in and boneless cuts, but it just comes down to personal preference; the two have identical flavor profiles and can be cooked in the same way.

Is T-bone better than ribeye?

The T-Bone is an excellent choice if you prefer a steak with a dual-flavor profile —robust and beefy on one side (strip steak) and milder and tender on the other (tenderloin). On the other hand, if you're a fan of intense, well-marbled, and beef-centric flavors, the Ribeye is likely your go-to cut.

Sweet Maple, Ginger Glazed Rib Eye Steak with Maple Caramelized Onions Recipe on Food52 (2024)

Beef

by: sdebrango

March23,2012

3 Ratings

Sweet Maple, Ginger Glazed Rib Eye Steak with Maple Caramelized Onions Recipe on Food52 (1)

Makes 2 steaks

Jump to Recipe

Author Notes

I love the touch of sweetness that maple syrup brings to this steak, I gave it a slightly Asian flavor by adding soy sauce and freshly grated ginger to the maple syrup. The steak has a short marinade then is pan seared and finished in the oven. I caramelized some onions with the rest of the marinade and topped the steak with them. There is enough marinade for 2 steaks with a little left over to glaze the steak before putting in the oven and to add to the onions. I used rib eye steaks because thats what I had you can use whatever cut you prefer. The onions that are caramelized with the marinade go perfectly with the steak. —sdebrango

Test Kitchen Notes

The combination of maple, soy, and ginger is unexpected, but so delicious in this recipe. The steak has a nice hint of sweetness and the cooking instructions were perfect, which helped a novice with red meat like myself turn out a perfectly cooked steak. I made double the amount of caramelized onions called for and there was still a fight over them when I served this dish. These sweet and salty caramelized onions are by far the best I've ever had and a great complement to the steak. —VanessaS

Test Kitchen-Approved

What You'll Need

Ingredients

2 Steaks preferably pastured,grass fed (I used rib eye almost 2 inches thick)
¹/₄ cupGrade B maple syrup
3 tablespoonssoy sauce
1 teaspoonfresh ginger grated
1 tablespoonmelted butter
salt and pepper to taste
¹/₂ yellow onion thinly sliced
1 tablespoonbutter
2 tablespoonsmarinade made for steaks

Directions

Take steaks out of the refrigerator, lightly salt (just a little) and let them sit at room temperature for 30 minutes. Pre heat oven to 425 degrees. Grate the ginger, place in small mixing bowl, add the maple syrup, melted butter and soy sauce and whisk to combine.Pat the steaks dry with a paper towel and spoon about half of the marinade on the steak and let sit for 15 minutes. Heat oven proof skillet lightly coated with olive oil. When the skillet is good and hot, scrape some of the marinade off of the steak, add pepper and place the steaks in the skillet let them sear on one side about 3-4 minutes,turn steak over and spoon a little more marinade on top of steaks and place it in the oven for 7-8 minutes for a medium rare steak. Remove from oven place on cutting board and tent with foil and let sit for 10 minutes. The steak should feel firm but not dry when you poke with your finger. There will be a slight give. You can use a meat thermometer if you are more comfortable doing that for a medium rare steak it should register 135-140 when you remove from the oven, and the final temperature would be 140-145 after it rests.
To make the onions, melt a tbs of butter in a skillet, add the sliced onions and spoon about 2 tbs of the marinade on them and let them caramelize on med heat. It will take about 20 minutes. You can serve the steak whole or slice it your choice. Top with the caramelized onions and serve.

Tags:

American
Onion
Beef
Rib
Soy Sauce
Maple Syrup
Ginger
Steak
Entree

Contest Entries

Your Best Maple Recipe
Your Best Soy

See what other Food52ers are saying.

gingerroot
See Also
Make the Most with Your Roast - Leftover Pot Roast Recipes Easy 5-Minute Gravy Recipe 75 Ultimate Comfort Food Recipes To Eat When You're in the Mood for Something Cozy Skillet Pork Chops Recipe
deanna1001
boulangere
BoulderGalinTokyo
Kukla

Recipe by: sdebrango

apuginthekitchen.com

I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

Popular on Food52

14 Reviews

Muse December 27, 2013

This looks SO good I have to make t for dinner tonight. Yummy, yum, yum!

gingerroot August 14, 2012

I'm not sure how I missed this before - it sounds absolutely delicious. Saving and hope to try soon.

deanna1001 April 12, 2012