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Broiled Ribeye Steak Recipe

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4 from 3 reviews

This broiled ribeye steak recipe delivers a perfectly seared, juicy steak with a simple seasoning of sea salt, black pepper, and garlic powder. Using your oven's broiler, you can quickly cook bone-in or boneless ribeye steaks to your preferred doneness, achieving a flavorful crust while locking in the tender juices. Ideal for a quick and satisfying meal, this method is straightforward and requires minimal ingredients.

  • Total Time: 22 minutes
  • Yield: 2 servings

Ingredients

Steak

  • 2 to 4 ribeye steaks (bone-in or boneless, about 1 to 2 inches thick)

Seasoning

  • Sea salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste

Instructions

  1. Prep the Steaks: Remove the ribeye steaks from their packaging and pat both sides dry thoroughly using paper towels. This step removes excess moisture to help achieve a better sear. Season both sides generously with sea salt, black pepper, and garlic powder. For enhanced tenderness and flavor, place the steaks uncovered on a plate or baking sheet in the refrigerator for at least 15 minutes to allow the salt to penetrate.
  2. Preheat the Broiler: Turn your oven to the High Broil setting and allow it to heat for 5 to 10 minutes. The broiler's top element needs to be very hot to create a nice crust on your steaks. Position a wire rack on the second or third shelf from the top inside the oven, avoiding the very top shelf to reduce the risk of fat drippings causing flare-ups.
  3. Arrange the Steaks: Take the steaks out of the refrigerator and arrange them on a large baking sheet or a broiler pan if you have one, ensuring they are spaced out for even cooking.
  4. Broil the Steaks: Place the baking sheet with the steaks on the prepared oven rack close to the broiler element. For thick steaks about 2 inches thick, broil 5-7 minutes per side for medium-rare, or 6-8 minutes per side for bone-in steaks. Medium doneness requires about 7-8 minutes per side, and well-done steaks need 8-10 minutes per side. For thinner steaks (1 to 1.5 inches), broil 4-5 minutes per side for medium-rare and 5-7 minutes per side for medium.
  5. Adjust Position for Well-Done Steaks: If you prefer your steak well-done, move the steaks to a lower rack in the oven during broiling to prevent the exterior from burning before the inside is cooked through.
  6. Check Doneness: Use a digital meat thermometer inserted into the thickest part of the steak to check its internal temperature and ensure it reaches your desired level of doneness: 130°F for medium rare, 140°F for medium, 160°F for well-done.
  7. Rest the Meat: Once cooked, transfer the steaks to a cutting board or serving plates and let them rest for 5 to 10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.

Notes

  • Patting the steaks dry before seasoning helps get a better sear and crust.
  • Resting the steaks after broiling is crucial to maintain juiciness.
  • Adjust broiling times based on steak thickness and preferred doneness.
  • Using a broiler pan helps catch drippings and reduces smoke during cooking.
  • Be cautious of fat drippings to prevent oven flare-ups; position steaks away from the top rack if needed.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Broiling
  • Cuisine: American

Find it online: https://recipesvibe.com/broiled-ribeye-steak-recipe/