Ribeye Steak is fantastic to make during the summer. For starters, it’s gluten-free naturally. Also, it’s extremely easy to make and takes no time at all. With the right technique, this steak is a huge winner for a fabulous summer dinner. And PLEASE don’t deter from cooking with a stove indoors in the summertime. It’s the best thing ever!
Here are some tips, along with a funny story, about my experience and knowledge of ribeye steak. A gluten-free ribeye steak in a cast iron skillet is the way to go.
This recipe was originally posted in January of 2016. And I make my ribeye today, still, exactly the same. 🙂
On our fifth date over 11 years ago, I knew I had found the one. At the time, I was making ramen and mac n’ cheese. To impress my then date, now husband, I made him a marinated steak with fancied up canned corn.
After two bottles of wine and chatting about life, I asked him what he thought about the steak. His words, and I quote……….
“It was #@*#* horrible, and the wine was #*#@ too.”
I’ve never laughed so hard in my life. Honestly, I can say I wasn’t offended. I fell in love because he was brutally honest. The meat was awful. Our mouths were so dry from the sodium, we just kept drinking water and wine. The canned corn was terrible as well, which had three different kinds of dried herbs dumped all over it.
Truly, hubby was correct. It was the worst meal I’d ever had. That day, I knew I’d met the man I would grow old with.
I guess I’ve come a long way in steak making. In fact, steak is one of the foods I absolutely love working with. There are so many different cuts, and each one is interesting. We use grass fed, farmed raised beef.
One of my favorite cuts is the ribeye. It’s beautiful and tender and when made properly, is just fantastic. I enjoy ribeye not only for it’s flavor, but how easy it is to make. It takes no time at all and with a great technique, the result is just awesome.
Make sure your steak is room temperature. This is very important! Be sure to heat your cast iron skillet first in the oven, and then on the stove top. You want it to be thoroughly hot.
Kosher salt and California olive oil should be used to season. Pepper should be sprinkled on after cooking, and while the meat is resting. Pepper actually burns at high temps, so add it after the fact.
Marbling is beneficial when making a ribeye. The more marbling (so the more lines of fat) the better. I always say that if fat is present on a cut of meat, then there is a reason why it should be there in the cooking process. A good quality meat is best here.
This recipe is very easy and is one I’ve been using for awhile. It’s an Alton Brown technique, and it works every single time.
This method of making a ribeye is simple and incredible. It’s the best method for cooking this cut of meat. I’ve been using it for years and it makes for the best taste ever. Trust me.
The less you do to a nice cut of meat, the better. Use this recipe, and you won’t go wrong. A naturally gluten-free ribeye steak in a cast iron skillet with a perfect method, that will capture any heart. Any day.
A ribeye steak that's gluten-free and out of this world.
- 2 Ribeye steaks 1 to 1 1/2 thickness each
- Olive oil California
- Kosher Salt
- Ground Black Pepper
- Preheat oven to 500 degrees, then place a cast iron skillet in oven.
- Be sure that ribeye is room temperature, then blot and dry meat with paper towels.
- Let cast iron skillet heat to the 500 degree mark in oven.
- When oven temp reaches 500 degrees, remove skillet and place on stove top.
- *Keep oven temp at 500 degrees.
- Turn stovetop to high and heat cast iron skillet for five minutes.
- Massage a small amount of olive oil to steak cuts, enough to cover.
- Sprinkle kosher salt on both sides.
- After five minutes, place both ribeye into hot cast iron skillet.
- Sizzle for thirty seconds on one side, then thirty seconds on other side of meats.
- When done, quickly transfer skillet to oven.
- Cook in oven for two minutes, then flip steaks and cook another two minutes.
- Quickly remove steaks from oven and cover with foil to rest for two min.
- Sprinkle with ground pepper, then serve.
- NOTE: This dish will smoke. Vent kitchen while cooking.