A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib-eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.
The term “cowboy ribeye” or “cowboy cut” is often used in American restaurants for a bone-in rib eye. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia, “ribeye” is used when this cut is served with the bone in. With the bone removed, it is called “Scotch fillet”.
It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.
First and of foremost importance to searing the perfect skillet steak is the skillet.
You need a large, well-seasoned, cast iron skillet (12-16 inch, a similar sized dutch oven will work in a pinch). If you don’t have a cast iron skillet, go buy one. If you’re not willing to buy one, stop reading now, you can’t make this recipe.
Perfect Skillet-Seared Rib Steak Dinner
2 bone-in rib steaks, at least 1 1/2-inches thick, about 1 pound each
Freshly ground black pepper
2 tablespoons grape-seed oil
1/2 cup butter
8-10 cloves of whole peeled garlic
1/2 cup white onion, chopped
1/4 cup fresh parsley, chopped
1/2 cup dry Sherry
Pre-heat oven to 300F.
Pat steaks dry with paper towels. Allow to rest at room temperature for at least 40 minutes and up to 2 hours.
Heat oil in a large cast iron skillet over high heat until heavily smoking. Season steaks liberally with salt and pepper, add steaks, onions, and garlic to the skillet and cook for 3-5 minutes per side, flipping just once.
Remove steaks to a pre-warmed baking dish and place in preheated oven. Leave onions and garlic in the skillet, add parsley.
Reduce the heat under the pan to medium, and let cool slightly (add a little more oil if necessary).
Add sherry and butter and saute, stirring and scarping up any browned bits left from the meat, simmer until liquid is reduced by half. Replace steaks to the skillet and flip to coat evenly.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Move steaks and sauce to a warm baking dish and place in the oven to finish (do NOT wipe the skillet clean!)
Cook to an internal temp of 130F. Remove steaks from oven and spoon with pan sauce. Tent loosely with foil. Allow to rest for at least 5 minutes before serving.
Meanwhile, cook spinach in skillet (see below.)
Baked Chili Sweet Potatoes
(Cook before the steaks, finish right before serving)
4 medium swet potatoes
2 tsp. Mexican chili powder
4 Tbs. butter
Salt & pepper to taste
Preheat oven to 400°F.
With a sharp knife, slash sweet potato skin 4-5 times.
Place in pre-heated oven and bake until tender, 45 minutes to 1 hour.
Slice each potato open, lengthwise, and squeeze gently from the ends to create a pocket.
Using a fork, fluff and mix up the internal part of the potatoes with salt & pepper.
Place 1 Tbs. butter into each pocket, and sprinkle with chili powder. Set aside and allow butter to melt before serving.
Sauteed Fresh Spinach
2 Tb. butter
4 cloves fresh garlic, thinly sliced
2lbs fresh spinach leaves, washed and dried
1 fresh lemon, juiced
1/4 cup slivered almonds, toasted
THIS is the reason (and the only reason) we didn’t finish our steaks in the skillet.
Over medium heat, add butter and garlic, cooking briefly, then add all spinach to the skillet and toss frequently until starting to reduce.
Sprinkle all with fresh lemon juice, toss again, sprinkle with almonds and serve.
Plate all, spoon additional pan sauce over the steaks, and serve.