The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak.
That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.
1. Pick up some ribeye steaks from the butcher. As I mentioned before, I like ribeyes with as much of the ring of darker meat as possible. Those pictured were the best I could find. They were cut pretty thick, which is helpful when broiling. It allows you more time to develop the crust around the steak without overcooking the inside.
2. Season the ribeye steaks for the broiler. Let the steaks come up to near room temperature before you season them. Since we are using expensive, tender meat, I recommend you season them simply with a little salt and pepper. Use a good salt, like kosher or sea salt. A good, fresh cracked pepper would pair nicely, too.
3. Broil the ribeye steaks, one side at a time. Heat up the broiler to high. Move an oven rack to the second position from the top to allow the broiler room to spread its heat. Lay your ribeye steaks out on the broiling pan so they get direct and even heat. Once it has heated up for 5–7 minutes, put the steaks under the broiler.
4. Flip the ribeye steaks over and broil the other side. After 5 minutes or so, the ribeye should have a nice, brown exterior similar to the one in the picture to the right. Flip them using your spring-loaded tongs. Continue cooking the steaks under the broiler until the internal temperature reaches your desired doneness.
5. Ribeye steak temperature guide. Use a digital thermometer to decide when they are a couple degrees shy of your target temperature. Rare steaks should be cooked to 120–125 degrees F, medium rare to 130–140, medium to 140–150, medium well to 150–160, and well done is 160+.
6. Rest the ribeye steaks for 10-15 minutes. Once your steaks have cooked to your preference, remove them to a rack and let them rest 5-10 minutes before you eat them. The more cooked a steak the more you will rest it. A rare steak may not need to rest more than a couple minutes.
Look for ribeyes with a nice ring of dark meat around them. These will taste the best.
To get your money's worth, season the steaks with salt and pepper.
Broil on high, and check the internal temperature to make sure you don't overcook them.
A digital thermometer with a detachable probe will be the easiest way to monitor the temperature as the steaks cook.
Let the steaks rest on a wire rack to let the juices drip freely as they cool. The internal juices need time to coagulate so they don't squirt juices when you cut the steak.