How to Cook a Perfect Ribeye Steak on the Stove (No Cast Iron Needed!)
Ribeye steak is a popular choice for a delicious and satisfying meal. While cast iron skillets are the go-to for many, you can still achieve juicy, flavorful results without one. This guide will walk you through the steps to cook a perfect ribeye steak on your stovetop using regular cookware.
Choosing the Right Steak
- Thickness: For stovetop cooking, aim for a ribeye steak that's at least 1 inch thick. This will ensure even cooking and prevent the steak from becoming overcooked.
- Marbling: Ribeye is known for its generous marbling, which adds flavor and tenderness. Choose a steak with good marbling for a rich and juicy result.
- Quality: Opt for a high-quality ribeye steak from a reputable butcher or grocery store.
Preparing the Steak
- Pat Dry: Before cooking, thoroughly pat the steak dry with paper towels. Excess moisture can lead to steaming instead of searing.
- Seasoning: Generously season the steak on both sides with salt and pepper. You can also add other seasonings like garlic powder, onion powder, paprika, or your favorite steak seasoning blend.
- Rest at Room Temperature: Allow the steak to come to room temperature for about 30 minutes before cooking. This will ensure even cooking throughout.
Cooking the Steak
- Heat the Pan: Choose a heavy-bottomed pan, preferably stainless steel or nonstick. Heat the pan over medium-high heat for 3-4 minutes until it's very hot.
- Add Fat: Add about 1 tablespoon of oil or butter to the hot pan. You can use avocado oil, canola oil, or a blend of butter and oil.
- Sear the Steak: Carefully place the steak in the hot pan and sear for 2-3 minutes per side. This will create a beautiful crust and seal in the juices.
- Reduce Heat: Reduce the heat to medium and continue cooking for 3-4 minutes per side for medium-rare. Adjust the cooking time based on your preferred doneness.
- Rest: Once the steak is cooked to your liking, remove it from the pan and let it rest on a cutting board for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the steak.
Doneness Guide:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well Done: 145-150°F (63-66°C)
Tips for Success:
- Don't Overcrowd the Pan: Cook steaks in batches if necessary to prevent overcrowding the pan, which can lower the temperature and result in uneven cooking.
- Use a Meat Thermometer: To ensure accurate doneness, use a meat thermometer to check the internal temperature of the steak.
- Rest the Steak: Patience is key! Allowing the steak to rest after cooking is essential for a juicy and flavorful result.
Serving Your Steak:
Serve your cooked ribeye steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad. Enjoy!
Remember: Practice makes perfect! With a few tries, you'll master the art of cooking a perfect ribeye steak on the stove without a cast iron pan.
