Gordon Ramsay, the Michelin-starred chef known for his fiery passion and culinary expertise, has a knack for transforming simple ingredients into extraordinary dishes. One such dish is the perfectly cooked ribeye steak. While grilling often comes to mind for steak, Ramsay’s oven-based method offers consistent results and remarkable flavor. This guide will walk you through Ramsay’s approach to achieving a restaurant-quality ribeye right in your own kitchen, including preparation, cooking techniques, and essential tips.
Understanding the Ribeye Cut
The ribeye steak, prized for its rich marbling and tenderness, is a cut derived from the rib section of the cow. The generous fat content renders during cooking, basting the meat from within and resulting in a juicy, flavorful experience. Before diving into the cooking process, it’s crucial to understand what makes a ribeye special and how to select a quality piece.
Selecting the Right Ribeye
Choosing the right ribeye is the first step towards achieving Ramsay-level perfection. Look for steaks that are at least 1-1.5 inches thick. This thickness allows for a good sear without overcooking the inside.
Marbling is key. The white flecks of fat distributed throughout the meat contribute significantly to the flavor and tenderness. Select ribeyes with abundant, even marbling.
Opt for prime or choice grades, as these represent higher levels of marbling compared to select grades.
Consider bone-in ribeyes (also known as cowboy steaks) for added flavor and moisture. The bone insulates the meat during cooking, resulting in a juicier steak.
Freshness is paramount. Choose steaks that are bright red in color and have a fresh, meaty aroma. Avoid steaks that are dull or discolored.
Essential Equipment
To replicate Ramsay’s oven-based method, you’ll need a few essential pieces of equipment. A heavy-bottomed skillet, preferably cast iron, is crucial for achieving a good sear.
An oven-safe meat thermometer is indispensable for accurately monitoring the internal temperature of the steak.
Tongs are necessary for safely handling the steak during searing and flipping.
A wire rack placed inside a baking sheet will allow for even cooking in the oven.
Preparing the Ribeye: Ramsay’s Secrets
Proper preparation is the foundation of any successful dish. Ramsay emphasizes simplicity and precision in his approach. The following steps outline how to prepare your ribeye for optimal results.
Tempering the Steak
Bringing the steak to room temperature is crucial for even cooking. Remove the ribeye from the refrigerator at least one hour before cooking. This allows the internal temperature to rise, ensuring that the steak cooks evenly throughout.
Seasoning with Precision
Ramsay believes in simple yet effective seasoning. Generously season the ribeye with kosher salt and freshly cracked black pepper. The salt helps to draw out moisture, creating a better sear, while the pepper adds a subtle spice.
Apply the seasoning evenly to all sides of the steak, pressing it gently into the meat.
Avoid using other seasonings at this stage, as they can burn during the searing process.
Patting Dry for a Perfect Sear
Before searing, thoroughly pat the ribeye dry with paper towels. Removing excess moisture is essential for achieving a deep, golden-brown crust. Moisture inhibits browning and can lead to steaming instead of searing.
The Oven-Searing Method: A Step-by-Step Guide
Ramsay’s oven-searing method combines the best of both worlds: a flavorful sear and even cooking in the oven. This technique allows you to achieve a perfectly cooked ribeye with a beautiful crust every time.
Searing the Ribeye: Achieving the Crust
Preheat your oven to 400°F (200°C). Place the wire rack inside the baking sheet.
Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it is smoking hot. The skillet needs to be extremely hot to create a proper sear.
Add a high-smoke-point oil, such as canola or grapeseed oil, to the skillet. The oil should shimmer and be almost smoking.
Carefully place the seasoned ribeye in the hot skillet. Sear for 2-3 minutes per side, or until a deep, golden-brown crust forms. Avoid moving the steak around in the pan, as this will prevent proper searing.
Use tongs to sear the edges of the steak for 30-60 seconds each, ensuring that all sides are evenly browned.
Oven Cooking: Reaching the Perfect Doneness
Once the ribeye is seared on all sides, transfer it to the wire rack inside the baking sheet.
Insert the oven-safe meat thermometer into the thickest part of the steak, avoiding bone if present.
Place the baking sheet with the steak in the preheated oven.
Cook to your desired level of doneness, using the meat thermometer as your guide. Here are the recommended internal temperatures:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+)
The cooking time will vary depending on the thickness of the steak and your desired level of doneness. A 1.5-inch thick ribeye will typically take 8-12 minutes in the oven for medium-rare.
Resting: The Crucial Final Step
Once the steak reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board.
Loosely tent the steak with aluminum foil and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cutting into the steak immediately will cause the juices to run out, resulting in a dry steak.
Do not skip the resting period; it is as important as the cooking process itself.
Finishing Touches: Enhancing the Flavor
While a perfectly cooked ribeye is delicious on its own, a few finishing touches can elevate the flavor even further. Ramsay often incorporates simple yet impactful elements to enhance his steak dishes.
Garlic Herb Butter: A Ramsay Staple
While the steak is resting, prepare a simple garlic herb butter. Melt a few tablespoons of unsalted butter in a small saucepan over low heat.
Add minced garlic, chopped fresh herbs (such as thyme, rosemary, or parsley), and a pinch of salt and pepper.
Stir until the butter is melted and the herbs are fragrant.
Once the steak has rested, spoon the garlic herb butter over the top, allowing it to melt and infuse the meat with flavor.
Slicing and Serving
After resting, slice the ribeye against the grain. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.
Serve immediately with your favorite sides. Ramsay often pairs his ribeye with simple sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Troubleshooting and Tips
Even with the best instructions, challenges can arise. Here are some tips for troubleshooting common issues when cooking a ribeye in the oven.
The Steak Isn’t Searing Properly
Ensure the skillet is hot enough before adding the steak. The skillet should be smoking hot.
Pat the steak thoroughly dry with paper towels before searing.
Do not overcrowd the skillet. If cooking multiple steaks, sear them in batches.
The Steak is Overcooked or Undercooked
Use an oven-safe meat thermometer to accurately monitor the internal temperature of the steak.
Adjust the cooking time based on the thickness of the steak and your desired level of doneness.
If the steak is overcooked, it may be due to the oven temperature being too high.
If the steak is undercooked, return it to the oven for a few more minutes, checking the internal temperature frequently.
The Steak is Dry
Ensure the steak has adequate marbling.
Do not overcook the steak.
Rest the steak for at least 10 minutes after cooking.
Other Considerations
If using a bone-in ribeye, the cooking time may be slightly longer.
For a smoky flavor, consider adding a tablespoon of smoked paprika to the seasoning blend.
Experiment with different herbs and spices to create your own unique flavor profiles.
Consider using a reverse sear method for an evenly cooked steak. This involves cooking the steak at a low temperature in the oven first, followed by a high-heat sear in a skillet.
Remember, cooking a perfect ribeye steak is a journey. With practice and attention to detail, you’ll be able to consistently achieve restaurant-quality results in your own kitchen. Enjoy!
What is the key to achieving a restaurant-quality sear on a ribeye cooked in the oven?
The secret to a perfect sear, just like Gordon Ramsay achieves, is searing the ribeye in a screaming hot pan before it goes into the oven. Use a heavy-bottomed skillet, preferably cast iron, and heat it over high heat until it’s smoking. Add a high smoke point oil like canola or grapeseed, and then carefully place the steak in the pan. Don’t overcrowd the pan; sear one steak at a time for best results.
The searing process is crucial for developing the Maillard reaction, which creates that beautiful, flavorful crust. Sear the ribeye for 2-3 minutes per side, pressing down gently to ensure even contact with the pan. This initial sear locks in the juices and adds a depth of flavor that sets the stage for the oven-roasting process. Remember, the oven will finish cooking the steak to your desired internal temperature, but the sear is what gives it that characteristic restaurant-quality appeal.
How do I ensure my ribeye is cooked to the correct internal temperature in the oven?
Using a reliable meat thermometer is the most accurate way to determine the doneness of your ribeye. Insert the thermometer into the thickest part of the steak, avoiding bone, to get an accurate reading. Remember that the internal temperature will continue to rise slightly after you remove the steak from the oven, a process called carryover cooking.
Here’s a guide to internal temperatures for different levels of doneness: Rare (125-130°F), Medium-Rare (130-135°F), Medium (135-145°F), Medium-Well (145-155°F), and Well-Done (155°F+). Account for carryover cooking by removing the steak from the oven when it’s about 5-10 degrees below your desired final temperature. This prevents overcooking and ensures a juicy, flavorful ribeye.
What type of pan is best for cooking a ribeye in the oven?
A heavy-bottomed, oven-safe skillet is ideal for cooking a ribeye in the oven using Gordon Ramsay’s method. Cast iron skillets are particularly well-suited because they retain heat exceptionally well, ensuring a consistent sear and even cooking. Stainless steel skillets with a thick base are also a good option.
Avoid using non-stick pans for searing, as they often can’t withstand the high heat required and may release harmful chemicals. The best pan will distribute heat evenly and be able to transfer from the stovetop to the oven without any issues. Ensure the handle is oven-safe or can be covered with a handle cover.
What seasonings does Gordon Ramsay recommend for a ribeye steak?
Gordon Ramsay typically keeps the seasoning simple for a ribeye steak, focusing on enhancing the natural flavor of the beef. He primarily uses kosher salt and freshly ground black pepper. He seasons generously, ensuring the entire surface of the steak is covered.
The key is to season well in advance, ideally at least 30 minutes before cooking, or even up to a few hours beforehand. This allows the salt to penetrate the meat and draw out moisture, which will then evaporate during cooking, resulting in a better sear and a more flavorful steak. Don’t be afraid to be liberal with the seasoning; a well-seasoned steak is a delicious steak.
How long should I let the ribeye rest after cooking?
Resting the ribeye after cooking is crucial for retaining its juices and ensuring a tender, flavorful result. Allow the steak to rest for at least 10 minutes, but ideally 15-20 minutes, before slicing. This resting period allows the muscle fibers to relax and reabsorb the juices that have been pushed to the center during cooking.
Loosely tent the steak with foil while it rests to keep it warm without steaming it. Avoid cutting into the steak immediately after removing it from the oven, as this will cause the juices to run out, resulting in a dry and less flavorful steak. Patience is key; the resting period is an essential step in achieving a perfect ribeye.
What is the ideal oven temperature for cooking a ribeye steak?
Gordon Ramsay often recommends a high oven temperature for cooking a ribeye steak, typically around 400°F (200°C). This high heat helps to maintain the sear developed during the initial stovetop searing process while gently cooking the steak to the desired internal temperature.
The exact cooking time will depend on the thickness of the steak and your desired level of doneness. Monitor the internal temperature closely with a meat thermometer to prevent overcooking. The high oven temperature ensures a beautifully browned exterior and a juicy, tender interior.
Can I use butter and herbs in the pan while cooking the ribeye in the oven?
Yes, adding butter and herbs to the pan during the last few minutes of cooking in the oven can significantly enhance the flavor of the ribeye. As the butter melts, it infuses the steak with richness and adds a beautiful sheen. Fresh herbs like thyme, rosemary, or garlic cloves can also be added to the pan for extra flavor.
Simply add a knob of butter and the herbs to the pan during the last 3-5 minutes of cooking. As the butter melts, spoon it over the steak to baste it with the flavorful juices. This technique, often used by professional chefs, adds a layer of aromatic complexity and elevates the ribeye to a truly restaurant-worthy level.