Undoubtedly, ribeye is the jewel of any steakhouse menu, a well seasoned and prepared steak is one of the most delectable food. Ribeye steak is harvested from the rib section of beef from the loin muscle, A muscle that stretches along the spine from the base of the neck to the hip, outside of the rib cage. They are cut from the top of the muscle, just behind the shoulder followed as you travel down the spine by the strip and the porterhouse. The area is typically between ribs six through twelve. As a little used part, the steaks from the loin are particularly tender. The degree of muscle usage by cattle is related to the tenderness of the cattle meat. So what exactly makes ribeye so flavourful? As true with all other steaks it is the level of marbling of fat that makes it delectable. The abundance of marbling, ribbons of fat that melt into the meat as it cooks delivering that rich beef flavour. A smooth, fine texture and tenderness. Steaks closest to the cattle head have abundant marbling and generally have a layer of fat around the portions. During the cooking process, the fat melts (renders) and bastes the meat from the inside. So when you cook the steak you get a utterly buttery flavour.


Rib steak vs Ribeye steak
There is a lot of confusion on names and people often call them by different names. But essentially a rib steak, and ribeye steak are the same cuts of beef, ribeyes are boneless and ribeye steaks include the bone. Sometimes ribeye steaks are called ‘bone in ribeys’, ‘rib hops’, and ‘cowboy steak’. A ‘Delmonico’ is a boneless ribeye that is pounded flat before cooking. Regardless of what you call them they are all tender and juicy piece of steak. 


Cooking a ribeye
Ribeyes are quick cooking steaks. Naturally fatty and more tender than some other cuts of beef. Most people like them rare or medium rare. But they taste delicious even when cooked well. There are three main grading options when you are choosing the steak. USDA grades the meat as Prime, Choice and Select.
Prime grade is almost never found in supermarkets. This beef is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).
Choice grade is still of high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib. They are very tender, juicy, and flavourful. They also do well with dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if ‘braised’ — roasted, or simmered with a small amount of liquid in a tightly covered pan.Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavour of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavour.


How to cook a perfect steak
Before cooking, thaw a steak and take it out of refrigerator for about 20 minutes and bring it to room temperature. I personally do not prefer the marinade a steak and just season the meat with salt and crushed pepper and oil. Place the steak on a well seasoned and hot grill. Sear the meat at high temperature to seal the natural juices and fat. Then move it to lower heat then continue to cook.
Before cooking a thaw the steak, take it out of the fridge, set it on the counter for about 20 minutes to bring it to room temperature. Marinade is not needed, just salt it and place-it on the heated grill. For best results, sear it at very high temperature to seal in natural juices and fat. Then move it to lower heat then continue cooking. When the meat is almost cooked as desired remove the steak from the grill and allow it to rest away from grill. This helps in the carry over cooking to cook and tenderise the meat and make it more juicy. Then return the steak again to the grill and heat it again on slow flame on both sides to make it hot and serve. When home cooking a ribeye choose a thick and large 800- 900 gms. steak instead of the smaller thin ones and two people can share. It is easy to cook thick steaks as compared to the thin ones as they tend to over cook very fast. Also choose the bone in steak as the bone imparts flavour and keeps the meat moist.


To cook on stove
The best way to prepare a ribeye and my preferred way at home is to cook the steak in a cast iron pan. By using cast iron pan you get nice seared crust and juicy centre. Also you can baste the steak using the pan which helps in improving the flavour and texture of the steak. Heat your cast iron pan on stove until it gets very hot. Drizzle oil and heat it almost to its smoking point and then place the steak into the pan and let it sear until a crust begins to form. Keep it in the pan for four minutes and then flip to the other side and cook for three minutes on the other side. Add some butter and keep basting the other side of the steak with hot butter. Once your desired internal temperature is achieved (130-135 degrees Fahrenheit for medium rare, 135-140 degrees Fahrenheit for medium, and 140-145 degrees Fahrenheit for medium well), let the steak rest ten minutes before you return it to the pan again to heat it and serve.

Pan Seared Ribeye

Ingredients
Serves 2
Ribeye steak(800 gm) 1 no.
Olive oil 2 tbsp
Sea salt to taste
Crushed back pepper to taste
Thyme few sprigs

Accompaniments
Spinach 300 gm
Mushroom 100 gm
Garlic cloves 2-3 nos.
Butter unsalted 2 tbsp
Heavy cream ½ cup
Potato 2 nos.
Sour cream 2 tbsp

Method
Season the steak with salt pepper and olive oil and keep aside for 20-30 minutes
Meanwhile boil the potato and allow them to cool down
Peel and mash the potato and keep aside
Heat a cast iron skillet over high heat and drizzle oil and butter
Place the steak in the skillet and sear at high heat for 4 minutes
Turn the steak and baste with the fats in the skillet
Cook for 4 minutes on the other side too and remove from flame and rest aside
Add thyme leaves and mixed garlic in the fats and add mushroom and spinach and sauté at high heat
Adjust the seasoning and add butter and cream, Remove and keep aside
In a separate pan add the potato mash and add cream and butter to make a smooth mashed potato
Adjust the seasoning and remove from flame
Return the steak to the skillet over medium heat and cook on both sides for two minutes and serve hot along with garlic spinach and mushroom and mashed potato and sour cream dollop.

* Chef Tarun Kapoor, Culinary Mastermind,  USA. He may be contacted at [email protected]