When cooking rib eye steak there are three things you have to keep in mind:
- Buy good quality rib eye steak
- Rest meat to room temp and season well before searing
- After searing your steak let it rest for at least 10 minutes before cutting into it (rest under foil)
When you buy rib eye you want to see bright red meat with good mobilization within the meat, not just a large hunk of fat on one side. One thing I always stay away from is MANAGER SALE steaks. MANAGER SALE = BAD QUALITY MEAT. Good quality meat is usually not cheap, but you really get what you pay for. Make sure you buy a steak that is even in thickness so it can cook evenly. I also do not recommend buying a steak that is less than 1 inch thick because it will shrink a bit when cooking, so anything thinner would basically turn into a pancake.
Rest your steak on the counter to let it get to room temperature before cooking. If you do not then the steak will be too cold in the middle so buy the time the center cooks to rare the outside is over cooked like jerky. By having the meat at room temperature the center will be done and the outer crust will just be cooked. Season your steak well with kosher salt and fresh cracked pepper. Add more than you think you would need because the crust is where the burst of flavor is, the interior is the texture.
I can’t give you an exact time because it depends on the thickness of your steak, how hot your stove cooks, and the type of pan you use (I always use cast iron). It will take some practice to know how long to cook it for but after a while you will be able to tell by sight and by touch. Always cook your steak a little less than you think it should be cooked because when you let it rest for 10 minutes it will continue to cook for at least a few degrees (Carry Over Heat). Make sure you let the steak rest on a rack or something that keeps it from sitting in it’s own juices and cover it with foil. Cut against the grain, serve, and enjoy!