Need a ribeye steak seasoning recipe? We've got the perfect one!
Calling all steak lovers!
If you are looking for a steak that is juicy, tender and beautifully marbled with flavorful fat, the ribeye cut is the one you need. The ribeye cut comes from the top of the rib primal and can be either boneless or bone-in.
It offers a rich, beefy flavor and does not need marinating (unless you want to!) due to its marbling.
Whilst a marinade or extra seasoning isn't essential as the ribeye is delicious enough as it is, we do love to use a little seasoning to further enhance its flavor.
We recommend rubbing your steaks with one of these seasoning rubs at least an hour before cooking, then letting them stand at room temperature. This helps them to cook evenly.
Grilling: perfect to create a juicy steak with a charred exterior.
Cast iron skillet: pan-searing your steak in a cast iron skillet can also create a beautiful crust but you will need to use butter or oil to help it remain juicy. You can start out pan-searing and finish off in the oven.
If you don’t have access to a grill, the skillet option is a great alternative.
It is commonly agreed that medium-rare is the best way to serve steak, but we have included steak temperatures in case you are cooking for a group with varied preferences.
Rare: 120-125 Fahrenheit | 48.9-51.6 Celsius
Medium-Rare: 130-135 Fahrenheit | 54.4-57.2 Celsius
Medium: 140-145 Fahrenheit | 60-62.8 Celsius
Medium-Well: 150-155 Fahrenheit | 65.5-68.3 Celsius
Well: 160 Fahrenheit | 71.1 Celsius