Ingredients Beef Ribeye Steak 15 Rib Eye Steak Recipes to Master By Food & Wine Editors Updated on April 26, 2021 Share Tweet Pin Email Trending Videos Photo: © John Kernick Rich rib eye steak lends itself to all kinds of delicious recipes. You can enjoy it in beef tartare (better yet, served with smoked oyster aioli), grill it until it's medium-rare and pair it with sweet gorgonzola butter, and pull off steakhouse-style rib eyes with the help of salt and time. Rib eye is also one of the stars in this steak-and-shrimp hot pot recipe, and it pairs beautifully with celery on the grill, too. Read on for those recipes, and many more ways to prepare rib eye steak. 01 of 15 Steakhouse-Style Rib Eyes Rich cuts of meat, like a bone-in rib eye, benefit from a dry brine and air dry, which concentrates its flavor. Seasoning ahead of time increases iron-y notes in prime-graded cuts of meat and breaks down the connective tissue, resulting in an especially juicy steak. Get the Recipe 02 of 15 Rib Eye and Radishes in Bagna Cauda Butter The trick to this amazingly delicious steak by Kay Chun is basting it with garlicky anchovy butter while it roasts. Get the Recipe 03 of 15 Butter-Basted Rib Eye Steaks Rib eye steak can seem intimidating to cook, but this dish couldn't be more simple. Based on a recipe from Alain Ducasse, this method has essentially two parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and then cooking the steaks in a hot cast-iron skillet. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme, and garlic that's already in the skillet, so they're crusty outside and richly flavored. Get the Recipe 04 of 15 Grilled Rib Eye Steaks with Apple-Radish Vinaigrette © Eva Kolenko A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W's Justin Chapple. Get the Recipe 05 of 15 Shabu-Shabu Con Poulos For this shabu-shabu, you'll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice. Get the Recipe 06 of 15 Steak Au Poivre with Red Wine Pan Sauce Justin Walker Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fat and tie it into a round for even cooking. Get the Recipe 07 of 15 Bulgogi-Style Pepper Steak Sandwiches Con Poulos These fast hoagies from Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers, and onions in a tasty mix of soy sauce, garlic, and ginger before grilling. Get the Recipe 08 of 15 Steak Tartare with Smoked Oyster Aioli Greg DuPree To make this steak tartare, you'll need both flatiron steak and boneless rib eye. Freeze the beef until it's just firm (about 15 minutes) before you dice. Get the Recipe 09 of 15 Beef-and-Celery Yakitori © Con Poulos The surprise in this dish is celery, which is actually perfect for skewering and grilling. It becomes deliciously crisp and tender, making it the ideal partner for rich and fatty rib eye steaks. Get the Recipe 10 of 15 Steak Burgers with au Poivre Special Sauce Victor Protasio These burgers are made with a mix of boneless beef chuck and boneless rib eye steak. Homemade au poivre special sauce, flavored with briny green peppercorns and cornichons, cognac, chives, lemon juice, shallot, and salt adds the finishing touch. Get the Recipe 11 of 15 Double-Cut Rib Eye with Sweet Gorgonzola Butter Victor Protasio To celebrate summer, 2002 BNC Suzanne Tracht says, "this juicy, sweet combo of Gorgonzola and beef alongside fresh heirloom tomatoes is how I kick off the outdoor months." A two-rib prime rib eye mini-roast makes it easy to light up the grill. Get the Recipe 12 of 15 Grilled Wagyu Rib Eye with Roasted Fig Miso Eva Kolenko Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Just make sure to thaw them beforehand for the best texture. Get the Recipe 13 of 15 Steak-and-Shrimp Hot Pot Justin Walker Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook the vegetables; meats; and, eventually, noodles throughout the night. Get the Recipe 14 of 15 Rib Eye Aguachile Jen Causey "We're simply saucing a seared piece of well-marbled rib eye (still raw in the center) with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza," Marcela Valladolid writes of her recipe for rib eye aguachile. Get the Recipe 15 of 15 Prakas' Rib Eye Aubrie Pick Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by Kris Yenbamroong, who named the dish for his father, Prakas. Quickly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they absorb even more flavor and cook to a perfect medium-rare. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit