What To Serve With Risotto: Broiled Ribeye (+More Great Ideas!)
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Instructions
If time allows, set your ribeye out to warm to room temperature 30 minutes to one hour before cooking. It helps the steak to cook evenly and quickly.
Preheat your broiler to high (or just set to broil if you do not have a high setting option) and move your top oven rack to the second highest position.
Season your steak generously, getting the sides of the steak as well. Place onto a broiling pan or in a baking dish on a wire cooling rack. *You can also line a tray or pan with aluminum foil if you do not have a rack that fits your pans or baking sheets.
Place your seasoned steak into the center of the raised rack and cook both sides for 7 minutes (for medium-rare) or 9 minutes (for medium) steaks.
Remove from the oven and transfer to your cutting board or plate then loosely 'tent' with a sheet of aluminum foil. Allow the broiled ribeye to rest for 10 minutes before slicing and serving.
Notes
Thinner cuts of steak can also be cooked using this method, just reduce the cooking time and keep a close eye on your beefy main!
You can (optionally) coat all surfaces of your ribeye steak with a light layer of olive oil before seasoning if desired. However, it really isn't necessary - I've tried it both ways many times, and do not have a preference.
Season your steak either well in advance (40 minutes or more) or immediately before cooking (within 3 minutes of going into the oven) to keep your ribeye delightfully moist!