A rib-eye roast is more commonly known as prime rib roast or simply rib roast, but slicing the rib-eye roast before cooking turns the roast into rib-eye steaks, also known as Delmonico steaks. Rib-eye roast and steaks, which come from the rib portion of beef, are one of the higher end cuts of beef in terms of cost. Rib-eye is popular because it's tender and succulent throughout with a strong beefy flavor common in leaner cuts of meat. Rib-eye steaks can be grilled, pan-seared or broiled.
On the Grill
Preheat the grill to medium-high or high heat. A small-sized charcoal grill takes roughly 25 briquettes. Rub the grill grate with oil to prevent sticking.
Season the sliced rib-eye with your choice of spices. Rib-eye steak is highly flavorful on its own, but add some salt and pepper if desired. Many steak enthusiasts prefer to let steaks rest for about 40 minutes after seasoning.
Place the steak on the cool side of the grill away from direct heat. Turn it occasionally, cooking it for 15 to 20 minutes or until the internal temperature is about 10 degrees cooler than the desired finished temperature for doneness. Insert a meat thermometer in the thickest part of the steak to check the temperature. Depending upon how thick it's sliced, steak is cooked rare at roughly 115 degrees Fahrenheit; 120 F to 125 F for medium-rare; medium is 125 F to 130 F; medium-well is between 130 F and 135 F; well-done is 140 F. If you like your steak cooked rare, for example, cook it on the cool side until the internal temperature reaches 105 F.
Move the steak to the hot side of the grill over direct heat, cooking it for about 2 additional minutes to bring it up to the final temperature. Turn the steaks frequently to encourage a good crust on the outside without burning. This prevents the crust from burning while the center cooks through to the proper temperature. Check the temperature periodically.
Remove the steak to a serving plate when it reaches the desired internal temperature. Allow the steak to rest for about 5 minutes so the juices redistribute before cutting into it.
In a Skillet
Pre-heat a skillet over medium-high heat along with enough cooking oil to lubricate the bottom of the pan and prevent sticking.
Season both sides of the steak with your choice of spices, such as salt and pepper, or a seasoning blend.
Place the steak in the skillet and fry it for about 3 to 5 minutes per side until a golden brown crust develops. It takes about 3 minutes to cook a steak to medium-rare in a skillet, but the time largely depends on the steak thickness.
Check the internal temperature with a meat thermometer. If the center is not cooked to your liking, lower the temperature and continue cooking until it reaches the desired doneness.
Under the Broiler
Pre-heat your oven's broiler at high heat for 15 to 20 minutes.
Sprinkle your choice of spices over both sides of the rib-eye steak. Place the steak on a broiler pan or on a baking rack set inside a baking pan.
Place the steak in the oven set about 6 inches below the broiler heating element.
Cook the steak for about 3 to 5 minutes on each side to develop a good crust. Remove the pan from the oven to flip to the other side.
Check the internal temperature with a meat thermometer after cooking the second side. If the steak isn't cooked to your preference, turn off the broiler and leave the pan in the hot oven to finish cooking the center. Check the temperature every few minutes and remove it from the oven when cooked to the desired temperature. The oven stays hot for an hour or more after turning off the broiler, but the hot broiler won't burn the outside of the steak as the center finishes cooking.
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- You can use a marinade on rib-eye steaks, but it's not necessary since rib-eyes are so tender. Marinades are most useful for tough cuts of meat so the acidic ingredients can break down tough meat fibers.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.