12 Ways How to Make Ribeye Taste Better for a Juicy Steak
Enhance your ribeye’s flavor with smoking, marinades, beating for tenderness, garlic and herb rubs, salt brining, sugar for crust, sous vide method, mindful marinating, velvet glove treatment, stuffing, acidic splashes, and flavor-boosting toppings.
Ready to explore ways to make your ribeye taste better? Embark on a culinary journey filled with endless possibilities. Crafting the perfect ribeye is an art, with your grill or oven as the canvas and a variety of seasonings and techniques as your palette.
Imagine the enticing aroma of your ribeye smoking over fragrant wood chips, each imparting a unique flavor. Or explore the intense heat of broiling, sealing in juices, and creating a charred exterior for a different taste experience. Prepare for a gastronomic adventure where every seasoning and cooking method promises excellence. The stage is set, and the ribeye awaits – let’s master the art of flavor together.
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1. Smoke It
Smoking your ribeye, whether roast or steak, yields delectably sweet, smoky flavors that permeate the meat, enhancing its richness. This slow process requires patience, but the result is a deeply satisfying dining experience with layers of complex taste waiting to be savored.
Here are some of the best woods to use for beef:
- Cherry
- Alder
- Pecan
- Hickory
- Maple
- Mesquite
- Oak
2. Use a Good Marinade
When it comes to ribeye steaks, there are two schools of thought. Some say that all you need is salt and pepper, no marinade, especially since the cut is already super fatty and juicy. And the other school says marinate away. There’s no harm. We love marinating steaks since you can achieve all kinds of wild and exciting flavors. It even works well when smoking steaks.
Ideally, you want to marinate for one – to two days before cooking. And if you’re not smoking the meat but want to give it some smoke flavor, you can try adding liquid smoke to your marinade. Just be sure not to overdo it. Just a little goes a very long way.
When marinating, put your steaks in an airtight container or bag and set them in the fridge until it’s time to grill. You’ll want to flip your steaks halfway through the marination process. After you’ve marinated your steaks, you can pour your marinade into a saucepan and heat it for some delicious sauce you can drizzle over your cooked steaks.
Here is a delicious marinade recipe you can use to flavor your steaks. Ingredients needed are balsamic vinegar, soy sauce, garlic, honey, freshly ground black pepper, onion powder, Worcestershire sauce, ginger powder, liquid smoke, and scallions (or chives).
3. Just Beat it
No matter how good a steak’s flavor might be, if it’s tough as shoe leather, it won’t matter. The good news is that ribeye is a very tender cut of meat. But if it’s a low-quality cut, you might be out of luck. If you’ve got a tough cut of meat, beating it with a meat mallet will help tenderize it, saving your jaw a lot of hard work once it’s cooked. While this method isn’t the easiest, it does work and is essential, especially for cuts such as flank, flap, and skirt. Besides, it can also be rather therapeutic.
4. Pack a Treat
Another cool trick to make your ribeye taste better is to crush a garlic clove to release its oils and rub it all over your steak. Next, pack some of the remaining crushed garlic into little folds and pockets of your steak. This will help your meat soak up the flavor better while cooking.
This method also works with rosemary. Crush a fresh sprig in your hands to release its oils and do the same thing you did with the garlic. You can also grill your steak directly on top of the rosemary and garlic or sauté them in a hot pan for a minute to make their flavor stronger before returning them under your steak.
5. Make Your Rub Brine
Dry rub seasoning can only penetrate the meat so far, making the flavor stronger on the surface. However, you can speed up the seasoning process by adding salt to your rub. Salt also serves to tenderize your steak by drawing moisture out of your steak. The moisture mixes with the salt and is reabsorbed into your meat. Your salty seasoning will also serve as a good dry brine. About 3-4 grams of salt per pound of steak should do the trick.
In the video, Uncle Matt’s Cookery Lessons explains –
- Dry brining a ribeye steak involves generously salting the meat and letting it sit for at least 36 hours in the fridge.
- The dry brining process changes the texture and color of the steak’s surface.
- Tying the steak with butcher’s twine helps it hold its shape during cooking.
- Bringing the steak to room temperature before cooking is crucial for even cooking.
- Seasoning with freshly ground black pepper is added before cooking.
- Cooking the steak in a low oven until it reaches the desired core temperature, typically rare to medium rare.
- Pan-searing the steak with unsalted butter enhances the flavor and creates a delicious crust.
- Creating a sauce involves deglazing the pan with brandy and red wine, then adding stock and cream.
- The steak is rested before carving to retain juices.
- Dry brining significantly improves the tenderness and flavor of the steak, with a recommended brining time of 24 to 48 hours.
6. The Dopamine Cheat
While sugar doesn’t work as well as salt in most areas, it does help the meat’s proteins create a tasty Maillard crust. The sugar triggers the brain’s dopamine reward center (also called the VTA) by dusting it on your steak before cooking. Is it cheating? Sure! Does it work? You bet!
7. Living La Sous Vide
Sous Vide Cooking revolutionizes the tenderness of budget-friendly steak cuts. By vacuum-sealing the steak and cooking it in a precisely controlled water bath using a Sous Vide Cooker, tough fibers, and connective tissues break down slowly. This method transforms cheaper cuts into tender, succulent masterpieces, rivaling premium options with ease.
8. Marinade Away but Be Careful
When it comes to marinating steak, there’s a good reason you should not let it too long. While the acids may improve the taste, they can also tighten up the muscle. Thankfully, beef tends to hold up pretty well, so with the chewier cuts like skirt, flank, and top round, using a marinade like pineapple juice with an enzymatic acid can work wonders.
However, keep it in for too long, and the meat can become mushy. Also, dairy products like yogurt or buttermilk can serve as a gentle tenderizer. And if you like your marinade a little boozy, alcohols like bourbon and wine are absorbed better in fatty cuts of meat, allowing them to remain juicy even while the alcohol dehydrates the meat. For bland cuts of beef like chuck eye, soak it in soy sauce to achieve a little umami magic. In many cases, just a few hours should do it.
9. The Velvet Glove Treatment
Mix baking soda or egg whites in water, along with water and corn starch, to create a special coating before cooking. You can throw in a dash of soy sauce for more flavor. You can also add a splash or two of alcohol. Just about any type of alcohol should improve the flavor and texture.
10. Stuff It
You can also cut the steak until it opens like a book and stuff it with your favorite herbs, seasonings, butter, veggies, cheeses, and even other kinds of meats like bacon. Tie it up with twine or toothpick it closed before cooking it on low to medium heat. Your steak should absorb the flavorful explosion while cooking.
11. Splash It with Acid
Just before serving, you can splash a little apple cider vinegar, red wine, or lemon juice on a cheap piece of steak to give it a little flavor boost.
12. Mushroom and Blue Cheese Bombardment
If you feel your steak didn’t finish quite as savory as you wanted after it’s done resting, cover it in a pan with blue cheese and/or sauteed mushrooms to boost its flavor. Plus, the mushrooms continue releasing water, which could also help your steak if it’s naturally dry or overcooked.
Choosing the Right Cut of Ribeye
Selecting the perfect cut of ribeye is essential for optimizing flavor and tenderness. Here’s a brief overview of different cuts and their characteristics:
- Ribeye Roast: Ideal for roasting whole or slicing into thick steaks, ribeye roast offers rich marbling and robust flavor.
- Ribeye Steak: A classic choice for grilling or pan-searing, ribeye steak boasts a well-marbled texture and intense beefy flavor.
- Bone-In Ribeye: Known for its exceptional juiciness and flavor, bone-in ribeye provides added depth and succulence to any dish.
Each cut offers unique qualities that can affect cooking methods and flavor profiles, so choose accordingly to suit your preferences.
Enhancing Flavor and Tenderness
Whether you’re working with a budget-friendly cut or aiming to elevate the succulence of your premium ribeye, mastering the art of flavor enhancement and tenderization is key. Here’s a guide to ensuring your ribeye steak delights the palate:
- Tenderizing Ribeye Steak: Employ a meat tenderizer tool to break down tough muscle fibers, ensuring a more tender bite. Consider marinating the steak in acidic solutions like pineapple juice or yogurt to further tenderize the meat.
- Seasoning Techniques: Opt for a classic blend of kosher salt and freshly cracked black pepper for a simple yet flavorful seasoning. Experiment with herb-infused rubs or marinades to add depth and complexity to the steak’s taste profile.
- Choosing the Right Seasonings: Explore a variety of seasoning options such as garlic, rosemary, thyme, or specialty spice blends to suit your taste preferences. Incorporate umami-rich ingredients like soy sauce or Worcestershire sauce to enhance the steak’s savory notes.
By mastering these techniques, you’ll transform any ribeye steak into a culinary masterpiece that’s tender, juicy, and bursting with flavor.
Tips for Grilling the Perfect Ribeye
Grilling a ribeye to perfection requires attention to detail and proper technique. Here are some expert tips to help you achieve steak nirvana:
- Temperature Control: Preheat your grill to medium-high heat for a perfect sear, then adjust the temperature as needed throughout cooking to prevent overcooking.
- Resting the Steak: Allow the cooked steak to rest for a few minutes before slicing to ensure juices redistribute evenly, resulting in a moist and flavorful bite.
- Slicing Against the Grain: To maximize tenderness, always slice ribeye steak against the grain, cutting perpendicular to the direction of the muscle fibers.
By following these tips, you’ll grill the perfect ribeye every time, showcasing its natural flavors and juiciness.
Frequently Asked Questions
How To Make Cheap Steak Taste Good?
Transform an affordable steak into a culinary delight with these pro strategies: Tenderize it using a mallet, and marinate it for maximum flavor—the longer, the better. Apply a liberal amount of salt and pepper before cooking to elevate its taste. Sear it in a hot skillet with garlic and herbs, and finalize with a butter baste for added richness.
How To Make Steak Taste Better?
To enhance the taste of your steak, begin with premium-quality meat. Apply a generous amount of salt and pepper for seasoning, and introduce rich umami flavors with ingredients such as garlic or Worcestershire sauce. Sear the steak in a hot pan with butter, and conclude by incorporating fresh herbs like thyme or rosemary to infuse delightful aromatics.
Best Way To Season Ribeye Steak
For the ultimate succulent ribeye steak, simplicity reigns supreme. Begin by patting the steak dry, then generously season both sides with coarse salt and freshly ground black pepper, ensuring thorough coverage. To enhance the flavor profile, consider incorporating a hint of garlic powder and a sprig of rosemary while cooking, allowing the meat to absorb aromatic nuances.
how to tenderize ribeye steak?
To tenderize ribeye steak, begin by generously sprinkling it with kosher salt. Allow the steak to rest at room temperature for approximately 1 hour per inch of thickness. Once the time has elapsed, rinse off the salt, pat the steak dry, and proceed to cook it according to your preference for a delectably tender texture.
