RIBEYE RECIPE OVEN RECIPES
RIBEYE STEAK IN THE OVEN RECIPE | JEFF MAURO | FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Total Time 2 hours 10 minutes
Cook Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 225 degrees F.
- Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
- Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
- Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.
SEASONED RIBEYE ROAST RECIPE: HOW TO MAKE IT
This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. — Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 40 minutes
Prep Time 10 minutes
Cook Time 01 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings., Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 372 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 321mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 30g protein.
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The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak.
That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.
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