12 Ways To Enjoy Ribeye Steak
Ideal for searing, ribeye steak is juicy, flavorful, and tender when it's cooked correctly. It's a cut of steak that's used in all sorts of different recipes, including everything from pho and salads to roasts and simple sears. As with any steak, ribeye pairs well with your favorite red wine and sides like salad, potatoes, and roasted veggies.
But you might feel overwhelmed cooking steak if you never have before, or just haven't seemed to find the right recipe yet. We've put together some of our favorite ribeye steak recipes to try at home.
Photo Courtesy of Co+op
Nectarine Steak Salad
Sweet, in-season nectarines and tender, well-marinated ribeye steak come together in this summer salad that's a healthy, and easy, weeknight meal.
Blue cheese adds a salty touch and depth of flavor that compliments the other ingredients well.
Ingredients
12 ounces ribeye steak
2 1/2 tablespoons olive oil, divided
3/4 teaspoon coarse salt, divided
1/2 teaspoon coarsely ground black pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
4 cups mixed greens
2 medium nectarines, pitted and sliced
2 large scallions, slivered
2 ounces blue cheese, crumbled
Directions
Preheat a grill or grill pan over medium-high heat.
Coat the steak with 1/2 tablespoon of the olive oil, then sprinkle with 1/2 teaspoon salt and pepper. Place the steak on the grill or hot pan and don't move it for at least 2 minutes. Grill steak 3 minutes total on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices.
While steak rests, combine lemon juice, honey, remaining 1/4 teaspoon salt and remaining 2 tablespoons oil in a large bowl, stirring with a whisk. Add mixed greens and toss to coat. Add nectarines and scallions. Arrange the sliced steak on top of the dressed greens and sprinkle with blue cheese. Serve immediately.
Photo Courtesy of Co+op
Sheet Pan Steak with Blue Cheese and Broccoli
You don't necessarily need a grill to cook your ribeye steaks to perfection.
Here, ribeye steak is cooked under your oven's broiler to create a crispy outer texture and well-done center. Blue cheese adds a salty touch while broccoli is served on the side to get your greens for the day.
Ingredients
8 ounces button mushrooms, halved or quartered
1 small red bell pepper, cored and sliced vertically
3 cups broccoli florets
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
8-ounce ribeye or strip steaks, about one inch thick
2 tablespoons crumbled blue cheese
Directions
If your broiler element is at the top of the oven, move the top rack to 6 inches below the broiler. Place the mushrooms, peppers, broccoli and half the salt on the sheet pan and drizzle with half of the olive oil. Toss to coat.
Move the vegetables to the sides of the pan, making room in the center for the steaks. If desired, cut the steaks into four even portions. Rub the steaks with the remaining olive oil and sprinkle both sides with remaining salt and pepper. Place in the center of the pan.
Broil the steaks for 4 minutes, then take the pan out and turn the steaks, and broil for 5 minutes longer. Remove from the broiler; transfer the steak and vegetables to plates, and sprinkle each steak with bleu cheese.
Photo Courtesy of Co+op
Steak with Whiskey-Mustard Sauce
The whiskey mustard sauce in this recipe is robust and earthy, pairing well with ribeye steak.
Serve these steaks on top of your favorite sauteed veggies, or with a big salad on the side.
Ingredients
4 4-ounce steaks
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
For the Sauce
1 tablespoon olive oil
3 tablespoons finely chopped shallot
1/2 cup whiskey
1 cup chicken stock, or vegetarian chicken stock
1/2 teaspoon sugar
2 tablespoons whole-grain mustard
2 tablespoons unsalted butter
1/4 cup parsley leaves, chopped
Directions
Pat steak dry and sprinkle with salt, pepper, and thyme.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 6-8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in stock, sugar and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and parsley.
Photo Courtesy of Lemon Blossoms
Grilled Rib-Eye with Chimichurri Sauce
Inspired by Argentian barbecue, these grilled ribeye steaks feature an herby chimichurri sauce that would pair well with a refreshing, sweet tomato salad.
Chimichurri sauce can be kept in the fridge for up to 2 days, and is a wonderful topping for grilled chicken, as well.
Photo Courtesy of Bon Appetit
Horseradish-and-Parsley-Stuffed Rib-Eye Roast
If you've ever had prime rib at a restaurant or buffet, you're probably familiar with using horseradish as a side sauce of sorts.
But here, grated horseradish and ad finely chopped parsley are stuffed into the roast rather than slathered on top.
This recipe might be more of a fall/winter dinner, but it's a great recipe for utilizing ribeye steak, so we had to include it!
Photo Courtesy of Food & Wine
Butter-Basted Ribeye Steak
If you've been missing your favorite steakhouse, why not try making your own steakhouse-style ribeye at home?
This recipe from Food & Wine provides you with plenty of tips and tricks for how to grill up the perfect steak at home.
Serve your ribeye with a side of fries and broccoli.
Photo Courtesy of Feasting at Home
Rosemary Garlic Beef Roast with Wild Mushrooms
Here's another ribeye recipe that might be more a fall dish, especially since it calls for wild PNW mushrooms.
But with that said, this is definitely a dish you could toss together right now, since we carry a variety of mushrooms here at the Co-op!
Serve this roast with your favorite glass of red wine and a healthy serving of mashed potatoes and salad.
Photo Courtesy of Bon Appetit
Easy Steak with Pan Sauce
Calling for just a few simple ingredients, this ribeye steak recipe features a buttery, creamy pan sauce that's the perfect complement to seared steak.
This recipe doesn't require you to use a grill, all you'll need is a skillet, preferably cast iron to enjoy all those little buttery, crunchy bits.
Serve this steak with your favorite grilled veggies and homemade mashed potatoes.
Photo Courtesy of EatingWell
Quick Beef & Napa Cabbage Pho
Here's a totally different way to enjoy ribeye steak. Try making pho at home with this recipe from EatingWell!
Ribeye steak is sliced super thin and combined with a rich, flavorful broth that will remind you of your favorite pho restaurant.
Serve it with your favorite toppings and spice it up with a little sriracha.
Photo Courtesy of Dude That Cookz
Beef Tenderloin & Vegetable Stir Fry
Low carb and full of rich flavor, this stir fry recipe includes tips and tricks for cooking your ribeye to perfection.
This recipe calls for peppers and broccoli, but feel free to add in your favorite stir fry veggies.
Photo Courtesy of Food Fidelity
Air Fryer Jerk Steak with Compound Butter
If you own an air fryer, here's a recipe to cook your rib eye to perfection, and quickly, too!
Homemade compound butter brings the whole dish together and gives the steak a buttery taste that's absolutely delectable.
Serve your jerk chicken with some rice and your favorite veggies.
Photo Courtesy of EatingWell
Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût
Calling for just 8 simple ingredients, this chili-rubbed steak with corn & green chile ragoût has just the right amount of spice balanced out by sweet corn.
If you don't have a ribeye steak on hand, you can use pretty much any cut of steak you like, though the flavor and texture of ribeye pair particularly well with the ribeye.