Master the Art of Cooking Tender Shaved Ribeye Steak: A Step-by-Step Guide

AvatarByErick Benitez How To Cook (Dishes)

There’s nothing quite like a perfectly cooked shaved ribeye steak. The tender, marbled meat paired with a mouthwatering flavor is enough to make any meat lover’s heart skip a beat. But cooking this delicious cut of beef can be daunting for some, leading to overcooking or under-seasoning. That’s why we’ve put together this guide on how to cook shaved ribeye steak like a pro. From selecting the right cut to achieving the perfect sear, we’ll cover all the essential steps to ensure your next steak dinner is one to remember. So get your apron on and let’s dive into the world of cooking shaved ribeye steaks.

What is Ribeye Steak?

Ribeye steak, also known as rib eye or rib-eye, is a popular cut of beef from the rib section of a cow. It’s well-marbled with fat, making it incredibly tender and flavorful. Ribeye steak is prized by many meat lovers for its rich taste and juicy texture.

This particular cut comes from the rib primal section of the cow and is typically taken from ribs six through twelve. It’s characterized by its large, tender eye of meat surrounded by a band of fat. This marbling (or intramuscular fat) gives it its rich flavor and makes it incredibly tender when cooked properly.

Why Choose Shaved Ribeye Steak?

Shaved ribeye steak has become increasingly popular in recent years due to its ease of preparation and versatility in cooking methods. Unlike other cuts of beef that require specialized skills to cook perfectly, shaved ribeye steak can be cooked easily whether you’re an amateur or experienced cook.

Additionally, with shaved ribeye steak, you get all the deliciousness and flavor of a traditional ribeye but in thinner slices. This allows for faster and more even cooking, resulting in a perfect bite every time. It also makes it easier to control portion sizes, making it a great option for those looking to manage their calorie intake.

How to Prepare Shaved Ribeye Steak

Before cooking your shaved ribeye steak, be sure to take it out of the fridge and allow it to come to room temperature. This ensures that it cooks evenly throughout without leaving the center raw or cold. The best way to do this is by taking your steak out approximately 30 minutes before cooking.

Next, pat your steak dry with some paper towels to remove any excess moisture on the surface. This allows for better browning and reduces any splattering while cooking.

Now that your steak is at room temperature and dry, season it generously with salt and pepper on both sides. Other spices and herbs can also be added according to your preference.

Grilling Shaved Ribeye Steak

Preheat your grill to high heat (around 400-450°F). Place the steak on the grill and allow it to cook for approximately 4 minutes on each side for a medium-rare doneness. Adjust cooking time depending on your desired level of doneness.

When flipping your steak, try not to use a fork as it will puncture the meat and release its juices. Instead, use tongs or a spatula.

After removing the steak from the grill, allow it to rest for 5-10 minutes on a cutting board before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender steak.

Pan-Searing Shaved Ribeye Steak

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add a small amount of oil (or butter) – just enough to cover the bottom of the pan.

Place your shaved ribeye steak in the pan and cook for approximately 4 minutes on each side for medium-rare doneness. As with grilling, adjust cooking time depending on your desired level of doneness.

Once done cooking, remove the steak from the pan and allow it to rest for 5-10 minutes before slicing into it.

Baking Shaved Ribeye Steak

Preheat your oven to 400°F. Place an oven-safe skillet or pan over high heat and add a small amount of oil (or butter).

Once hot, sear both sides of the steak for about 2 minutes each until browned. Transfer the skillet with the steak in it to your preheated oven.

Bake for about 6-7 minutes for medium-rare doneness. Remove from the oven and let it rest for 5-10 minutes before slicing into it.

Slicing and Serving Shaved Ribeye Steak

After your shaved ribeye steak has rested, it’s time to slice and serve it. When slicing, make sure to cut against the grain (perpendicular to the muscle fibers). This will result in a more tender and easier-to-chew steak.

For an extra touch of flavor, you can serve your shaved ribeye steak with a sauce or topping such as chimichurri or caramelized onions. Or simply enjoy it as is with your favorite side dishes.

Shaved ribeye steak is a fantastic cut of beef that offers unmatched flavor and tenderness when cooked properly. It’s versatile enough to be cooked on the grill, on the stove, or in the oven, making it perfect for any occasion. So next time you’re craving a delicious steak dinner, remember these tips on how to cook shaved ribeye steak to perfection.

Introduction

Shaved ribeye steak is a delicious and versatile cut of meat that is popular in many cuisines around the world. It is a flavorful and tender cut from the rib section of the cow, known for its marbling and juiciness. While many people think of grilling or searing as the only way to cook ribeye steak, there are actually several different methods for preparing this mouth-watering dish. In this guide, we will discuss how to cook shaved ribeye steak using various cooking techniques, providing tips and tricks along the way to achieve the perfect dish every time.

Choosing the Perfect Shaved Ribeye Steak

The first step in cooking any dish is to select high-quality ingredients, and shaved ribeye steak is no exception. When choosing your steaks, look for cuts with a rich marbling of fat throughout the meat. This will ensure that your steaks have a tender texture and a robust flavor once cooked.

In addition to marbling, pay attention to the color of the meat. A bright red color indicates freshness, while a dull or brownish hue may mean that the meat has been sitting for too long. You should also look for steaks with well-defined muscle fibers and avoid those with an excessive amount of moisture or dark spots.

While most grocery stores carry shaved ribeye steaks, consider visiting your local butcher shop for even higher-quality cuts. They may also be able to provide suggestions on how thickly sliced you should have your steaks for optimal results.

Preparing Shaved Ribeye Steak

Before cooking your shaved ribeye steak, it’s essential to bring it up to room temperature. Allowing it to sit at room temperature for 30 minutes before cooking will ensure that it cooks evenly and remains juicy throughout.

If you plan on marinating your steak before cooking, it’s recommended to do so for at least four hours, but overnight is even better. A marinade will help tenderize the meat and contribute flavor. When marinating, it’s essential to keep your meat refrigerated and in an airtight container to prevent contamination.

If you decide not to marinate your steak, be sure to season it generously right before cooking. A simple combination of salt and pepper will work wonders when seasoning shaved ribeye; however, you can also use your favorite blend of herbs and spices.

Cooking Shaved Ribeye Steak on the Stove

One of the most common methods of cooking shaved ribeye steak is on the stove. To do so, start by heating a cast-iron or heavy-bottomed skillet over medium-high heat. Once hot, add a small amount of vegetable oil or butter to the pan and allow it to melt.

Carefully place your steaks into the pan and cook for about four minutes per side for medium-rare doneness. Use tongs to flip the steaks, as piercing them with a fork can cause juices to escape, resulting in a less tender steak. Use an instant-read thermometer inserted into the center of each steak to check for doneness; 135 degrees Fahrenheit is ideal for medium-rare.

For rare steak, cook your shaved ribeye for only two minutes per side; for well-done steak, increase cook time by two minutes per side.

Grilling Shaved Ribeye Steak

Grilling shaved ribeye steak is another popular method that provides beautiful char marks and added smoky flavor. Before grilling, ensure that your grill grates are clean and heated to medium-high heat.

Place your seasoned steaks onto the grill, close the lid, and allow them to cook for about four minutes per side or until they reach desired doneness using an instant-read thermometer. The key to achieving beautiful cross-hatch marks on your steaks is to rotate them 45 degrees halfway through cooking on each side.

As with cooking on the stove, be sure to avoid piercing your steaks with a fork while grilling. Use tongs or a spatula instead.

Broiling Shaved Ribeye Steak

Broiling is another popular method for cooking shaved ribeye steak that provides a similar result to grilling. To get started, set your oven’s broiler setting to high and place an oven-safe rack about four inches away from the heating element.

Place your marinated or seasoned steaks onto a broiler pan or rack and cook for three to four minutes per side for medium-rare or until desired doneness is reached.

Sous Vide Shaved Ribeye Steak

Sous vide is a more unconventional method of cooking shaved ribeye steak but yields exceptional results. To cook sous vide, start by setting your immersion circulator in a pot of water and bringing it up to the desired temperature for your desired level of doneness. Typically, this is around 130 degrees Fahrenheit for medium-rare.

Once the water reaches the correct temperature, place your seasoned steaks into vacuum-sealed bags and submerge them in the water bath

Q: What is a shaved ribeye steak?
A: A shaved ribeye steak is a thinly sliced cut of beef taken from the rib section, with the bone removed.

Q: How do I prepare the ribeye steak before cooking?
A: Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes to allow for even cooking. Pat the steaks dry with paper towels to remove any excess moisture.

Q: What are some recommended cooking methods for shaved ribeye steak?
A: You can cook shaved ribeye steak using various methods such as pan-searing, grilling, broiling, or even sous vide. The most important thing is to use high heat to quickly sear and lock in all its flavors.

Q: How long should I cook shaved ribeye steak?
A: The cooking time for shaved ribeye steak will vary depending on its thickness and your preferred level of doneness. As a general guideline, aim for 3-4 minutes on each side for medium-rare, and add an extra minute for each level of doneness.

Q: What should I season shaved ribeye steak with?
A: Shaved ribeye steak has a rich flavor on its own but can be seasoned with simple ingredients like salt, pepper, and garlic. You can also experiment with other herbs and spices such as rosemary or thyme for added flavor.

Q: How do I know when the shaved ribeye steak is cooked to my desired doneness?
A: The best way to determine the doneness of your shaved ribeye steak is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), medium at 140-145°F (60-63°C), and well done at 160°F (71°C). Let the steak rest for a few minutes before slicing and serving.

In conclusion, cooking shaved ribeye steak may seem like a daunting task, but with the right knowledge and techniques, anyone can become a master at this delicious dish. From selecting the right cut of meat to properly seasoning and cooking it, there are several key factors to keep in mind.

Firstly, it is important to always choose high-quality, fresh ribeye steak for the best flavor and tenderness. Properly tenderizing the meat and cutting it into thin slices is crucial for achieving that melt-in-your-mouth texture. Additionally, marinating the steak before cooking can enhance its flavor and help keep it juicy.

When it comes to cooking methods, grilling or pan-searing are popular options for shaved ribeye steak. However, incorporating different flavors like herbs, spices, and sauces can elevate the dish even further. It is also crucial to monitor the internal temperature of the steak to ensure it is cooked to perfection.

Lastly, serving shaved ribeye steak with complementary sides like roasted vegetables or mashed potatoes can create a well-rounded meal. And don’t forget about presentation – arranging the thinly sliced ribeye on a platter or in a sandwich adds that extra touch of elegance.

In summary, mastering how to cook shaved ribeye steak requires attention to detail and some experimentation with flavors and

Author Profile

Erick Benitez
Erick Benitez
In 2003, the Coast Sushi Bar was founded, quickly becoming a beloved fixture in its trendy neighborhood, appreciated for its exceptional sushi and vibrant BYOB atmosphere.

The chefs at Coast have developed a mastery in blending subtle yet intricate flavors, establishing a reputation for pioneering innovative New-Japanese cuisine with only the finest global ingredients.

Building on decades of culinary success, the founder launched a new endeavor in 2024—a blog focused on Japanese snacks. This blog marks a significant shift from restaurateur to food blogger, motivated by a desire to share comprehensive insights into Japanese culinary arts and snack culture. The content covers traditional snacks, the evolution of snack culture in Japan, and the global influence and adaptation of these snacks.

Each blog post reflects the founder's commitment to quality and attention to detail, mirroring the standards of Coast Sushi Bar.

Aimed at both aficionados and novices of Japanese cuisine, the blog serves as a resource for deepening readers’ knowledge and appreciation of Japan's rich and diverse food culture.