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- Thicker steaks: For thicker cuts, you can finish the steak in the oven after searing. Preheat the oven to 400°F (200°C), and after searing both sides, transfer the skillet to the oven for about 5-10 minutes (depending on thickness).
- Dry-Aging: If you want an even more intense flavor, you can dry-age the ribeye at home for a couple of days in the refrigerator.
- Reverse Sear: Another popular technique is the reverse sear, where you slowly cook the steak in the oven first and then finish with a high-heat sear in the pan.
Optional Sauces to Serve with Ribeye:
- Garlic Herb Butter: Mix softened butter with minced garlic, fresh parsley, and a squeeze of lemon juice.
- Peppercorn Sauce: Made with crushed peppercorns, heavy cream, and a splash of brandy for a rich flavor.
- Chimichurri: A fresh, tangy sauce made with parsley, garlic, olive oil, vinegar, and chili flakes.
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