Your go-to guide for a mouthwatering ribeye steak: jamie oliver’s foolproof method

Indulge in the delectable world of ribeye steaks as we embark on a culinary adventure guided by the culinary maestro, Jamie Oliver. With his signature flair and passion for flavor, Jamie shares his coveted techniques for cooking ribeye steaks that will tantalize your taste buds and leave you craving for more.

The Choice Cut: Selecting the Perfect Ribeye

The key to a succulent ribeye lies in selecting the right cut. Look for steaks that are at least 1-inch thick, with a generous marbling throughout. This marbling, or intramuscular fat, will render during cooking, infusing your steak with irresistible juiciness and flavor.

Seasoning with Simplicity

Seasoning a ribeye steak is an art of restraint. Jamie recommends a simple blend of salt and freshly cracked black pepper, allowing the natural flavors of the meat to shine through. Liberally season both sides of the steak and let it rest at room temperature for 30 minutes before cooking.

The Heat of the Matter: Choosing the Right Pan

For optimal searing, choose a heavy-bottomed pan that can withstand high heat. Cast iron skillets are an excellent choice, as they retain heat exceptionally well. Preheat the pan over high heat until it’s smoking hot.

Searing for Perfection: The Initial Sear

Once the pan is scorching hot, gently place the seasoned steak in the pan. Do not overcrowd the pan, as this will prevent proper searing. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.

Basting with Butter: Enhancing Flavor and Tenderness

After the initial sear, add a generous knob of unsalted butter to the pan. As the butter melts, baste the steak with a spoon, allowing the melted butter to penetrate the meat and enhance its flavor. Basting also promotes even cooking and prevents the steak from drying out.

Cooking to Your Desired Doneness

Using a meat thermometer, check the internal temperature of the steak to achieve your desired doneness. For a rare steak, cook to 125°F (52°C); medium-rare, 135°F (57°C); medium, 145°F (63°C); and medium-well, 155°F (68°C).

Resting Before Slicing: Preserving Juiciness

Once the steak has reached your desired doneness, remove it from the pan and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

Slicing and Serving: The Grand Finale

Slice the steak against the grain into thin slices and arrange them on a serving platter. Drizzle with any remaining pan juices and garnish with fresh herbs, such as thyme or rosemary, for an aromatic touch.

The Jamie Oliver Touch: Additional Tips

• For a more intense flavor, marinate the steak in a mixture of olive oil, garlic, and herbs for several hours or overnight.
• If you don’t have a meat thermometer, use the “touch test” to gauge the doneness of the steak. A rare steak should be soft and yielding to the touch, while a well-done steak should be firm.
• Serve the ribeye steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Popular Questions

Q: Can I cook a ribeye steak in the oven?
A: Yes, you can cook a ribeye steak in the oven. Preheat the oven to 400°F (200°C), place the seasoned steak on a baking sheet, and roast for 15-20 minutes, or until the desired doneness is reached.

Q: What is the best way to reheat a ribeye steak?
A: To reheat a ribeye steak, place it in a preheated oven at 250°F (120°C) for 10-15 minutes, or until warmed through. You can also reheat the steak in a skillet over low heat, basting it with butter to prevent it from drying out.

Q: How can I make a ribeye steak more tender?
A: To make a ribeye steak more tender, marinate it in a mixture of olive oil, acid (such as lemon juice or vinegar), and herbs for several hours or overnight. You can also use a meat tenderizer to break down the muscle fibers of the steak.