Important Notes:
- Beautiful Marbling: This cut has excellent marbling for flavorful, juicy results.
- Medium-Rare is Ideal: This doneness lets you enjoy the full tenderness and flavor of your prime ribeye.
Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear ribeye on all sides, including the fat cap, until well-browned, about 2-3 minutes per side.
4. Transfer pan to preheated oven and roast until desired doneness.
Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the ribeye on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the ribeye on all sides, 1-2 minutes per side for a deeply browned crust.
Grilling:
1. Preheat grill to medium-high heat.
2. Sear the ribeye over direct heat on all sides, including the fat cap, for a few minutes to get a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.
Tips:
- Thermometer is Your Friend: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Rest, Then Slice: Let the ribeye rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut across the grain for the most tender bites.
