Are you ready to learn the art of cooking a mouthwatering 16 oz ribeye steak to perfection? Look no further! In this comprehensive guide, we will walk you through the steps to cook a delicious medium-rare ribeye steak that will leave your taste buds wanting more.

What You’ll Need:

  • A 16 oz ribeye steak
  • Salt and pepper
  • Vegetable oil
  • A cast-iron skillet or grill
  • Tongs
  • A meat thermometer (optional)

Step 1: Preparation

Before we start cooking, it’s important to allow the steak to come to room temperature. Remove it from the refrigerator and let it sit for about 30 minutes. This ensures even cooking throughout.

Step 2: Seasoning

Generously season both sides of the ribeye steak with salt and pepper. The seasoning enhances the natural flavors of the meat and creates a delicious crust when cooked.

Step 3: Preheat Your Skillet or Grill

If using a skillet:

  1. Place your cast-iron skillet on high heat for about 5 minutes until it gets smoking hot. This creates a perfect sear on the steak.
  2. Add a small amount of vegetable oil to the skillet, just enough to coat the bottom.
  3. If using a grill:

    1. Preheat your grill to high heat, around 450°F (230°C). Ensure that the grates are clean to prevent sticking.
    2. Lightly oil the grates to prevent the steak from sticking.

    Step 4: Sear the Steak

    Carefully place the ribeye steak on the hot skillet or grill. Allow it to sear undisturbed for about 3-4 minutes. This creates a flavorful crust on one side of the steak.

    Step 5: Flip and Continue Cooking

    Using tongs, flip the steak and cook for an additional 3-4 minutes on the other side. This ensures that both sides are evenly cooked.

    Step 6: Checking Doneness

    To achieve a perfect medium-rare doneness, the internal temperature of your ribeye steak should reach around 135°F (57°C).

    If using a meat thermometer:

    1. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
    2. Cook until it reaches your desired temperature. Keep in mind that residual heat will continue to cook the steak after it’s removed from heat, so consider removing it when it’s a few degrees below your Target temperature.

    If not using a meat thermometer:

    • Gently press down on the center of the steak with your tongs or fingertip (if you’re comfortable doing so).
      • Rare: The center will be soft and feel squishy.
      • Medium-Rare: The center will have some give but spring back slightly.
      • Medium: The center will feel firm and spring back moderately.

    Step 7: Resting and Serving

    Remove the steak from the heat and let it rest for about 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Avoid cutting into it immediately to prevent the juices from spilling out.

    Slice your medium-rare ribeye steak against the grain (the fibers running through the meat) to maximize tenderness. Serve it as is or with your favorite side dishes, such as mashed potatoes or grilled vegetables, for a complete meal that will impress anyone!

    Congratulations! You’ve successfully cooked a delectable 16 oz ribeye steak to medium-rare perfection. Enjoy every juicy bite!