How to Cook a Rib-eye Steak on the Griddle
Rib-eye is a primo steak, equally prized in home kitchens and upscale steakhouses. Cut from the tender area between the chuck and the short loin, rib-eye is meaty and rich in flavor, with just enough white marbling for juicy, mouthwatering goodness. Rib-eye isn't a budget meat, but it's worth every penny.
Rib-eye is a primo steak, equally prized in home kitchens and upscale steakhouses. Cut from the tender area between the chuck and the short loin, rib-eye is meaty and rich in flavor, with just enough white marbling for juicy, mouthwatering goodness. Rib-eye isn't a budget meat, but it's worth every penny. The griddle is an ideal cooking surface for rib-eye, which benefits from quick cooking at high temperatures. For the best flavor, cook the steak the same day you bring it home from the supermarket.
Step 1
Remove the steak from the refrigerator and let it sit for approximately 20 minutes to come to room temperature.
Step 2
Season the meat generously with freshly ground black pepper.
Step 3
Heat the griddle over medium-high temperature until the griddle is smoking hot and a drop of water skitters across the surface. Don't oil the griddle.
Step 4
Place the steak on the griddle and let it cook for 2 or 3 minutes, then flip the steak with tongs.
Step 5
Brush the steak generously with about 4 ounces of butter, then let the butter melt evenly around the meat and onto the griddle. If desired, top the steak with several garlic slivers of garlic.
Step 6
Pour off the melted butter and add another layer of butter when the first layer of butter stops foaming. You can also add more garlic, if desired.
Step 7
Cook the steak, turning frequently, until the meat is golden brown on both sides, and a meat thermometer reaches 145 degrees Fahrenheit. This temperature is medium-rare, the recommended level of doneness for moist, tender rib-eye steak.
Step 8
Place the steak on a serving plate and let it rest, uncovered, for 10 minutes. Sprinkle the steak with salt to taste and serve.
Tip
Never turn rib-eye steak with a fork. Puncturing the steak results in loss of flavorful meat juices.