The rib-eye is one of the most well-known steaks in the world. It comes from the Longissimus Dorsi muscle, which runs down the spine and does not do much work, resulting in a wonderful juicy texture. What sets it apart is all of the beautiful marbled fat that runs through it (including an “eye” of fat in the middle), which melts as it cooks and blends into the meat to provide extra meaty flavor and a juicy, moist, and soft texture.
A rib-eye steak can be found between the sixth to twelfth ribs, and which side it comes on affects how it should be cooked. The most frequent (and often what you’ll find when buying rib-eye steak at supermarkets) centre cut is known as a “New York Strip.”
Two cuts (ends) are generally available: short loin and chuck. The short loin portion has little to no fat or marbling, which is more appealing to those who want less fat in their steak. However, the chuck end features more marbling and a larger component of the cap remaining on it. Ask your butchers for steaks cut from the chuck part if you want to get maximum flavor out of a Blackstone Griddle rib-eye.
Ribeye can also be attached to the bone (rib steak) or, increasingly popular tomahawk steak, which is connected to the entire rib bone.
Look for a good, deep crimson color with lots of marbling when purchasing your steak. Choose steaks that are 2.5–3cm thick and have been aged for maximum taste. Buying organic and free-range will result in meat of greater quality as well.
Blackstone Grill Gorgeous Griddle Ribeye
Ingredients
- 1 Ribeye Steak
- Sea Salt
- Black pepper
- 50 g Butter
- 2 Sprigs Thyme
- 1 Garlic Clove
Instructions
- Remove from fridge and allow the steak to come to room temperature before cooking it. This is one of the most crucial aspects of successful steakhouses.
- Season the meat well before grilling. Sprinkle with a lot of salt and pepper on both sides, starting from a distance to achieve an even spread.
- Preheat your griddle to smoking hot. Season the steak with salt, pepper, and a touch of oil. Set the steak on the griddle and cook for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). A 3cm-thick steak should be cooked medium-rare after 5 minutes if you have a meat thermometer.
- After turning the steak for the first time, baste it with butter and thyme and garlic, then wait one minute. Tilt the pan toward you to create a pool of butter at the bottom of the pan, then spoon it back over the steak repeatedly.
- Remove the steak from the griddle and set it aside for 5 minutes. Don't try to skip this step because, during the cooking process, particles in the meat tighten up and if you cut into it straight after, all of the juices will run out onto the board. Resting allows the particles to relax and reabsorb their fluids, ensuring that none of those juices is lost when carving.
- Slice the steak across the grain, season with salt and pepper, and serve with your favorite sides and sauce.
