Cooking a delicious ribeye steak on the stove can be a challenge, especially when you don’t have a cast-iron skillet. However, with the right techniques and tools, you can achieve a perfectly cooked steak that rivals those cooked in a high-end restaurant. In this article, we will explore the steps and tips to cook a mouth-watering ribeye steak on the stove without cast iron.
Choosing the Right Ribeye Steak
Before we dive into the cooking process, it’s essential to choose the right ribeye steak. Look for a steak that is at least 1-1.5 inches thick, as this will ensure that it cooks evenly and retains its juiciness. You should also opt for a steak with a good marbling score, as this will add flavor and tenderness to the meat.
When selecting a ribeye steak, consider the following factors:
- Color: A good ribeye steak should have a rich, red color. Avoid steaks with a pale or washed-out color, as this can indicate a lack of marbling.
- Marbling: As mentioned earlier, marbling is essential for a tender and flavorful steak. Look for a steak with a good amount of marbling throughout.
- Thickness: A thicker steak will cook more evenly and retain its juiciness. Opt for a steak that is at least 1-1.5 inches thick.
Preparing the Steak for Cooking
Once you have chosen the perfect ribeye steak, it’s time to prepare it for cooking. Here are the steps to follow:
Bringing the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes to 1 hour before cooking. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside.
Seasoning the Steak
Season the steak with your desired seasonings, such as salt, pepper, and garlic powder. You can also add a bit of oil to the steak to help it cook more evenly.
Drying the Steak
Use a paper towel to gently pat the steak dry on both sides. This will help remove excess moisture and promote even cooking.
Cooking the Ribeye Steak on the Stove
Now that the steak is prepared, it’s time to cook it on the stove. Here are the steps to follow:
Heating the Pan
Heat a non-stick skillet or stainless steel pan over high heat until it reaches a scorching hot temperature. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready.
Adding Oil to the Pan
Add a small amount of oil to the pan, just enough to coat the bottom. You can use any type of oil with a high smoke point, such as avocado oil or grapeseed oil.
Searing the Steak
Place the steak in the pan and sear it for 2-3 minutes per side, depending on the thickness of the steak. You want to get a nice crust on the steak, so don’t move it too much during this time.
Finishing the Steak
After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be around 130-135°F (54-57°C).
Tips for Cooking the Perfect Ribeye Steak on the Stove
Here are some additional tips to help you cook the perfect ribeye steak on the stove:
- Use a thermometer: A thermometer is essential for ensuring that your steak is cooked to the perfect temperature.
- Don’t press down on the steak: Resist the temptation to press down on the steak with your spatula, as this can squeeze out juices and make the steak tough.
- Let the steak rest: After cooking the steak, let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute and the steak to retain its tenderness.
Common Mistakes to Avoid When Cooking Ribeye Steak on the Stove
Here are some common mistakes to avoid when cooking ribeye steak on the stove:
- Cooking the steak too long: Cooking the steak too long can make it tough and dry. Use a thermometer to ensure that the steak is cooked to the perfect temperature.
- Not letting the steak rest: Not letting the steak rest can cause the juices to run out of the steak, making it dry and tough.
- Using a pan that’s too small: Using a pan that’s too small can cause the steak to cook unevenly. Opt for a pan that’s large enough to hold the steak comfortably.
Conclusion
Cooking a delicious ribeye steak on the stove without cast iron is a challenge, but with the right techniques and tools, you can achieve a perfectly cooked steak that rivals those cooked in a high-end restaurant. By following the steps and tips outlined in this article, you’ll be well on your way to cooking a mouth-watering ribeye steak that will impress even the most discerning palates.
| Steak Thickness | Cooking Time (Medium-Rare) |
|---|---|
| 1 inch | 4-5 minutes per side |
| 1.5 inches | 5-6 minutes per side |
Note: The cooking times listed in the table are approximate and may vary depending on the heat of your stovetop and the thickness of your steak. Always use a thermometer to ensure that your steak is cooked to the perfect temperature.
What type of pan is best for cooking a ribeye steak on the stove without cast iron?
A stainless steel or carbon steel pan is ideal for cooking a ribeye steak on the stove without cast iron. These pans are great heat conductors and can achieve high temperatures, which is essential for searing a steak. They are also non-reactive, meaning they won’t impart any unwanted flavors to the steak.
When choosing a pan, look for one that is thick and heavy, as this will help it retain heat better. A pan with a smooth surface is also best, as it will prevent the steak from sticking and make it easier to flip.
How do I prepare the ribeye steak for cooking?
Before cooking the ribeye steak, make sure to bring it to room temperature. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour before cooking.
Pat the steak dry with a paper towel to remove excess moisture. This will help create a better crust on the steak. Season the steak with your desired seasonings, such as salt, pepper, and any other herbs or spices you like.
What is the best oil to use for cooking a ribeye steak?
The best oil to use for cooking a ribeye steak is one with a high smoke point, such as avocado oil or grapeseed oil. These oils can handle high temperatures without breaking down or smoking, which can add unwanted flavors to the steak.
Add a small amount of oil to the pan and let it heat up for a minute or two before adding the steak. This will help prevent the steak from sticking to the pan and create a nice crust.
How do I achieve a nice crust on the ribeye steak?
To achieve a nice crust on the ribeye steak, make sure the pan is hot before adding the steak. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready.
Don’t move the steak too much while it’s cooking, as this can prevent the crust from forming. Let the steak cook for 2-3 minutes on the first side, or until a nice crust forms. Then, flip the steak and cook for an additional 2-3 minutes, or until it reaches your desired level of doneness.
How do I know when the ribeye steak is cooked to my desired level of doneness?
The best way to determine if the ribeye steak is cooked to your desired level of doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. The internal temperature will give you an accurate reading of the steak’s doneness.
For medium-rare, the internal temperature should be around 130-135°F (54-57°C). For medium, it should be around 140-145°F (60-63°C). For medium-well, it should be around 150-155°F (66-68°C). For well-done, it should be around 160-170°F (71-77°C).
How do I let the ribeye steak rest after cooking?
After cooking the ribeye steak, remove it from the pan and place it on a plate or cutting board. Tent the steak with aluminum foil to keep it warm and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
Don’t slice the steak too soon, as this can cause the juices to run out. Let the steak rest for the full 5-10 minutes before slicing and serving.
Can I cook a frozen ribeye steak on the stove?
It’s not recommended to cook a frozen ribeye steak on the stove. Frozen steaks can be difficult to cook evenly, and they may not develop a nice crust. Additionally, frozen steaks can be more prone to overcooking, which can make them tough and dry.
If you need to cook a frozen ribeye steak, it’s best to thaw it first. You can thaw it in the refrigerator overnight or thaw it quickly by submerging it in cold water. Once thawed, pat the steak dry with a paper towel and cook it as you would a fresh steak.