Salt and Pepper Rib Eye Steak
A perfectly cooked rib eye steak is a culinary experience that can elevate any meal. With its rich marbling and tender texture, it’s a cut of meat that commands attention, and there’s no simpler yet more flavorful way to prepare it than with just salt and pepper. This method enhances the steak’s natural flavors while creating a deliciously crispy crust.
Preparing the Salt and Pepper Rib Eye Steak is a straightforward process that rewards you with a deliciously succulent steak with minimal effort. Whether you’re entertaining guests or indulging in a special dinner just for yourself, this recipe is sure to impress. Let’s dive into the reasons why making this delicious steak should be on your culinary agenda.
Why make this recipe
Salt and Pepper Rib Eye Steak celebrates simplicity and quality ingredients. The rib eye is known for its flavor, juiciness, and tenderness, while the seasoning of salt and pepper allows the natural taste of the meat to shine through. By focusing on these primary ingredients, you can enjoy a steak that is both exquisite and deeply satisfying. This recipe is perfect for either inexperienced cooks or seasoned chefs wanting a no-fuss yet impressive dish. Plus, the crispy exterior paired with the juicy interior makes for an irresistible bite, and it doesn’t require elaborate techniques or extra ingredients.
When you treat a high-quality cut of beef with care and respect, the result is a meal that speaks for itself. The process of salting and allowing the steak to rest brings out the best in the meat, adding flavor and promoting tenderness. Ideal for special occasions or a delightful weeknight dinner, the Salt and Pepper Rib Eye Steak is a staple that should find its way into your cooking repertoire.
How to make Salt and Pepper Rib Eye Steak
To prepare a Salt and Pepper Rib Eye Steak, it’s important to start with a high-quality, bone-in rib eye steak that is thick—either 1 ½ to 2 inches. This steak cut benefits from its rich marbling, which contributes to its flavor and juiciness when cooked. Allowing the steak to come to room temperature by resting it at least an hour before cooking will ensure a more even cook. The combination of kosher salt and coarsely cracked black peppercorns will provide a robust flavor without overpowering the natural taste of the beef.
Cooking methods may vary based on your preferences or equipment. Whether you choose to grill it over an open flame or sear it on a stovetop, the fundamental steps remain the same. The key is to achieve a good sear on both sides and to finish cooking the steak at a lower heat to control doneness. The resting period after cooking is crucial for the steak to retain its juices, ultimately making each slice tender and flavorful. Using just salt and pepper emphasizes the quality of the steak, showcasing how the simplest recipes can create extraordinary results.
Ingredients
- 1 (2-pound) bone-in rib eye steak (1 1/2 to 2 inches | 4 to 5 cm thick)
- 2 teaspoons kosher salt
- 1 teaspoon coarsely cracked black peppercorns
- Vegetable oil (for brushing)
- Coarse sea salt
Directions
- Pat the steak dry with paper towels and place it on a wire rack situated on a rimmed baking sheet. Season with 1/2 teaspoon salt per side. Let stand at room temperature for at least 1 hour.
- Pat it dry with paper towels again and reseason it with 1/2 teaspoon salt per side and 1/2 teaspoon cracked peppercorns per side, pressing so the seasoning adheres. If making the rib eye on the stovetop, see the variation below. If making the rib eye on the grill, build a two-zone (medium-hot and medium-low) fire in a charcoal grill or heat a gas grill to high just before cooking, leaving one burner on low. Brush the grill grate with oil.
- Place the steak over the higher heat, close the lid, and cook, flipping it just once, until nicely charred, 3 to 4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill until the flames subside.) Move the steak to lower heat and cook, flipping once, 3 to 4 minutes per side. Using tongs, lift the steak and sear both edges (the bone side and the fat cap side) for 1 to 2 minutes per side to render some of the fat. Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare steak, it will take 14 to 18 minutes total grilling time to reach 120°F (49°C) although it will carry over to 125°F (51°C), or medium-rare, as it rests.
- Transfer the steak to a cutting board and let it rest for at least 10 minutes. Slice it against the grain and season it with coarse sea salt.
Time Breakdown
• Preparation Time: 1 hour
• Cooking Time: 14 to 18 minutes
• Total Time: 1 hour 18 minutes
• Servings: 2
How to serve Salt and Pepper Rib Eye Steak
Once your Salt and Pepper Rib Eye Steak is perfectly cooked and rested, it’s time to serve it. You can slice the steak against the grain to ensure tenderness with every bite. The thick, juicy slices can be plated simply with a sprinkle of coarse sea salt for that perfect finishing touch. Pairing it with sides like roasted vegetables, mashed potatoes, or a fresh salad enhances the meal without stealing the spotlight from the steak. For an extra touch, serving alongside a homemade chimichurri sauce can add a burst of flavor that complements the rib eye beautifully.
Wine lovers might consider serving a robust red wine, such as a Cabernet Sauvignon or Merlot, to bring out the rich flavors of the beef. Alternatively, for a casual dining experience, you can serve it with a chilled beer or a soda. Don’t forget a side of crusty bread or warm dinner rolls to soak up any juices left on the plate.
How to store Salt and Pepper Rib Eye Steak
If you have leftovers or wish to store your Salt and Pepper Rib Eye Steak, place it in an airtight container within two hours of cooking. Properly stored, the steak can last in the refrigerator for up to three to four days. It’s best to keep the slices whole rather than pre-slicing to prevent them from drying out. To reheat, avoid using the microwave as it can make the steak tough. Instead, try warming it gently in an oven at a low temperature or searing it briefly in a pan to maintain its delicious flavor and juiciness.
For longer storage, you can freeze the cooked rib eye steak. Wrap the steak tightly in plastic wrap and then place it in a heavy-duty freezer bag or wrap it in aluminum foil. This method will help prevent freezer burn, and it can last in the freezer for up to three months. When ready to use, thaw it in the refrigerator overnight before reheating.
Tips to make Salt and Pepper Rib Eye Steak
If you want to elevate your Salt and Pepper Rib Eye Steak, start by choosing the best quality meat available. Look for steaks with good marbling, as the fat will render down and enhance the flavor. When seasoning the steak, consider using freshly cracked black pepper for a more intense flavor compared to pre-ground pepper.
Resting your steak after it’s cooked is essential; this allows the juices to redistribute and results in a more tender steak. If you’re grilling, make sure to preheat your grill adequately—this helps to achieve those beautiful char marks and a nice crust. Don’t hesitate to adjust the cooking time according to your preference; use a meat thermometer to check doneness accurately.
Finally, feel free to experiment by adding garlic powder or other herbs to the seasoning blend if desired, but remember that simplicity is key to letting the steak shine.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 1,000 kcal
• Protein: 80 g
• Carbohydrates: 0 g
• Fat: 76 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 1,000 mg
FAQs
Q: Can I use a different cut of steak?
A: Yes, you can use other cuts like sirloin or T-bone, but cooking times may vary.
Q: What’s the best way to know when my steak is done?
A: The best way is to use a meat thermometer; rare is 120°F (49°C), medium-rare is 130°F (54°C), and medium is 140°F (60°C).
Q: Can I make this recipe in an oven?
A: Yes, you can sear the steak in a pan and then finish cooking it in the oven at 400°F (200°C) until the desired doneness is reached.
Salt and Pepper Rib Eye Steak
Ingredients
Main ingredients
- 1 2-pound bone-in rib eye steak (1 1/2 to 2 inches | 4 to 5 cm thick) Start with a high-quality, thick steak.
- 2 teaspoons kosher salt For seasoning.
- 1 teaspoon coarsely cracked black peppercorns For seasoning.
- as needed Vegetable oil For brushing the grill grate.
- as needed Coarse sea salt For finishing after cooking.
Instructions
Preparation
- Pat the steak dry with paper towels and place it on a wire rack situated on a rimmed baking sheet. Season with 1/2 teaspoon salt per side. Let stand at room temperature for at least 1 hour.
- Pat it dry with paper towels again and reseason it with 1/2 teaspoon salt per side and 1/2 teaspoon cracked peppercorns per side, pressing so the seasoning adheres.
Cooking
- If grilling, build a two-zone (medium-hot and medium-low) fire in a charcoal grill or heat a gas grill to high just before cooking, leaving one burner on low. Brush the grill grate with oil.
- Place the steak over the higher heat, close the lid, and cook, flipping it just once, until nicely charred, about 3 to 4 minutes per side.
- Move the steak to lower heat and cook, flipping once, 3 to 4 minutes per side. Sear both edges for 1 to 2 minutes per side.
- Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare, it will take about 14 to 18 minutes total grilling time to reach 120°F (49°C).
Finishing
- Transfer the steak to a cutting board and let it rest for at least 10 minutes.
- Slice it against the grain and season it with coarse sea salt.
