Prime Rib vs Ribeye: Baked Ribeye Steak (+Everything You Need To Know!)
Prime rib vs ribeye steaks: everything you need to know, including the differences between them as well as all the ways they're similar! From taste and texture to how to cook each best, I cover it all! If you're a fan of these two delicious cuts of beef, you're sure to learn a thing or two!
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Instructions
Preheat your oven to 400°F (205°C). Add beef tallow to a cast iron skillet or heavy-bottomed oven-safe skillet and place it over high heat.
If your steak is not already seasoned (*see note), pat it dry with some paper towels and then season all of the sides using steak seasoning.
Once the beef tallow is nice and hot, add the seasoned ribeye to the pan and sear the meat for 2-3 minutes per side (use tongs to hold the steak in order to sear the sides).
Once seared, move the skillet to the preheated oven and bake at 400°F (205°C) for 10-15 minutes, or until the meat reaches your desired doneness when checked with a meat thermometer.
Remove the cooked ribeye and transfer it to a plate or cutting board. Then, loosely tent some aluminum foil over top and allow it to rest for 5 minutes before serving.
Notes
Remove your ribeye from the fridge and place it on the counter an hour before cooking.
To dry brine your steak (for best flavor), season your ribeye and leave it uncovered in the fridge overnight.
I love using beef tallow for searing steaks as it has a rich, beefy flavor and a high smoke point of 420°F (215°C).
Using a meat thermometer is the best way to know when your ribeye is done cooking. Pull your steak from the oven 5°F before your desired temperature, as it will continue to cook while resting (called "carryover cooking").
Rare: 115-120°F (46-49°C)
Medium-Rare: 120-125°F (49-52°C)
Medium: 130-135°F (54-57°C)
Medium-Well: 140-145°F (60-63°C)
Well: 150-155°F (66-68°C)
To store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat your ribeye by baking it in the oven at 250°F (120°C) until it is warmed through. For more tips and ideas, take a look at my guide to reheating steak.