Ribeye is the steak for people who want the fat to do the work. The eye of meat is tender, the cap is richer, and the marbling bastes the steak as it cooks. You do not need a thick sauce. You need heat, salt, and the patience to rest it. Our ribeye steaks are packed as 2x 6oz for two people and as 8x and 10x packs for the freezer.
Let the fat render in the pan
Rib-eye Steak 2x 6oz is the week-night ribeye. Get the pan hot, but not so savage that the fat catches and turns bitter before the centre is warm. Two to two-and-a-half minutes a side for medium-rare on a 6oz ribeye is plenty, then stand it on the fat edge for 30 to 45 seconds. Spoon the rendered fat over the top rather than adding a block of butter you do not need. Rest 6 minutes. Ribeye carries on cooking more than fillet because of that fat, so pull it a shade earlier than you think.
If you are cooking from the Rib-eye Steak 10x 6oz pack, cook two or three at a time. A crowded pan drops the temperature and you lose the crust that makes ribeye worth buying. Keep cooked steaks loosely tented with foil on a warm plate while the next batch goes in, then rest the last ones with the first so nobody is eating cold beef.
BBQ, oven and air fryer
BBQ ribeye loves a two-zone fire. Sear 2 minutes a side over the coals, then 3 minutes lid-down on the cool side. Probe for 52°C and rest. Oven reverse-sear is excellent on ribeye: 90°C until 48°C internal, then 45 seconds a side in a hot pan to colour the fat. Air fryer: 200°C for 8 to 10 minutes, turning once. Brush with a little of its own fat halfway. It will not get a pub-steak crust, but the marbling keeps it juicy.
When to buy a whole ribeye instead
If you want to cut your own steaks, the whole Gaucho rib-eye in cut your own steaks is the joint. Slice 3cm steaks, freeze what you will not cook this week, and cook the rest as above. For ready-cut steaks, stay in the 2x, 8x and 10x packs, or pair a ribeye 2x with a sirloin 2x from steak for two if two of you cannot agree on a cut.
Salt, heat, render, rest. That is the whole method. Ribeye punishes fussing and rewards a hot pan.