You were fun November. Full of turkey, stuffing and enough pies to reach the moon and back. I even managed to squeeze in a vacation, but December’s here and that means hunks of roasted meat!
Say hello to my King Cut Ribeye Steak.
When I opened the package from Omaha Steaks and pulled out this Godzilla-like leg, I kinda just stared at it for a while. It looked perfect, weighed in at three pounds and was almost four inches high. The steak had great marbling and still has the bone in the middle which takes the flavor to the max.
So how do we cook a steak this size? I’m glad you asked.
Everyone has different tastes in steak, but this was my ribeye steak so I cooked it medium – medium rare’ish. If you prefer it another way, you’ll have to adjust the cooking time.
Steaks like to be at room temperature before being cooked. This way the heat can leave a good sear on the outside and cook more evenly on the inside, so once the steak has thawed in the fridge let it sit out for an hour on the counter.
Rub the steak lightly with some olive oil and season with cracked black pepper and a sprinkle of sea salt, but not too much because salt can pull out moisture from the meat. Add plenty of fresh chopped rosemary and you’re done. That’s all you need, trust me.
If you have a cast iron skillet, use it. If not just use your best heavy duty oven skillet and get it smoking hot. Place the steak into the pan and sear it on all sides. This will help keep all of the juices inside the ribeye steak and give you a nice crust on the outside.
After the searing/smoky/oil spitting stage is done transfer the pan to the oven and roast.
Just as important as it is to let the steak rest before cooking, also let it rest after cooking for at least 15 minutes. The meat will relax and when you start slicing, you’ll have the juiciest ribeye steak in the entire world I promise.
Use a sharp serrated knife to slice it and try to go across the grain. This will help break the muscle fibers and make each bite easy to chew.
This 48-ounce ribeye will feed two, or one with some awesome leftovers for tacos or a blue cheese steak salad for lunch the next day.
December, you’re the best.
This was a sponsored post with Omaha Steaks. Compensation was provided and as always thoughts and opinions are my own.
King Cut Ribeye Steak
- 4 tablespoons olive oil divided
- Sea Salt
- Cracked black pepper
- 1 1/2 tablespoons chopped fresh rosemary
- Preheat the oven to 400 degrees F.
- Rub 1 tablespoon olive oil all over the ribeye steak.
- Season with salt and pepper and cover with the chopped rosemary.
- Place remaining 3 tablespoons of olive oil in a large cast iron skillet or oven safe pan and heat over a high heat.
- Once the pan starts to lightly smoke, gently place the steak into the pan and sear on the top and bottom for about 3 minutes each side.
- Using tongs, sear the sides of the steak also.
- Place the pan into the hot oven and roast for 30-35 minutes or longer if you prefer more well done.
- Once the steak is done let it rest in the pan for 10 minutes.
- Slice with a sharp serrated knife and serve at once.