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Impress friends and family with your new ribeye skills.
A golden, crusted ribeye steak can be a delicious way to get your daily serving of complete protein, which nourishes your muscles and supports your immune system. However, a steak is also loaded with animal fat containing a high proportion of saturated fat. A diet high in saturated fat can put you at risk for heart disease; the Centers for Disease Control and Prevention recommends that no more than 10 percent of your daily caloric intake come from saturated fat. Preparing a ribeye well can help melt some of the fat off the steak and produce restaurant-quality results.
Remove your ribeye steaks from the refrigerator and pat them dry with a paper towel to remove excess water. Steaks may be soaked in water or brine to improve appearance or shelf life. If the water content of the ribeye is too high, it will steam and turn out grey and rubbery. Additionally, the steam will not be hot enough to melt the fat throughout the thickness of the steak.
Allow the ribeye to warm to near room temperature. Do not allow the steak to sit for more than one to two hours for food safety reasons. Cooking a steak while it is still cold will result in it being overdone on the outside and underdone on the inside. As with a wet steak, a cold steak will not melt the fat throughout the steak.
Sear each side of the ribeye to a golden, caramelized crust. The Maillard reaction between the amino acid components of protein is what produces this crust and only occurs above 250 degrees F. This will visually indicate that the steak is hot enough to melt saturated fat that is normally solid at room temperature.
Use a cooking method that allows rendered fat to collect away from the ribeye. These include grilling a steak or broiling in a pan with a rack. If you use a frying pan or skillet, choose one that is larger than the steak to allow rendered fat to spread away from the steak.
Avoid using steak sauce or other dressings that may also be high in fat. Serve your ribeye with fresh herbs, salt, pepper or a small amount of melted butter.
A ribeye steak also contains several strips of fat in between the sections of the muscle that will not melt away completely regardless of cooking method. To cut out saturated fat, avoid eating these.