Cooking Techniques for Ribeye and Tenderloin Steaks: A Comprehensive Guide

Steaks can be a true celebration of culinary art, and each cut requires a different approach to bring out its full potential. Ribeye and tenderloin steaks are no exceptions, and in this guide, we will explore the best methods to prepare these magnificent cuts of meat.

Respecting the Ribeye Steak

A ribeye steak is a revered cut of beef, often regarded as a work of art due to its creamy, buttery texture and rich flavor. It is a magnificent slab of meat that should be treated with the utmost respect and cooked to perfection. One way to honor the ribeye is to avoid butterflying it.

Butterflying a ribeye can be seen as a desecration of its natural form. The ribeye is a full, thick cut that benefits from the simple, classic techniques that showcase its inherent quality. My preferred method is to season it with salt and pepper, allowing it to come to room temperature to eliminate any chill, before grilling it over hot charcoal — even in winter. The smokiness and heat from the charcoal enhance the natural flavors of the meat and create a perfect crust.

Butterflying for Enhanced Flavor

There are instances, however, where butterflying meats can be beneficial. For example, I do not butterfly a ribeye, but I do for other cuts like flank steak for stuffing or shrimp.

Butterflying can be a technique that enhances the flavor and cooking experience of certain cuts, such as the tenderloin. Towards the end of the tenderloin, you will inevitably end up with a smaller piece that is thinner than the rest. By butterflying this piece, you can open it up so that it is of a similar thickness to the rest, ensuring that all pieces are evenly cooked and flavorful.

To butterfly a tenderloin:

Cut the last piece of the tenderloin to be twice as thick as the rest of the filets. Using a sharp knife, score the meat along the length of the piece, being careful not to cut all the way through. You can use a meat tenderizer or a mallet to gently open the meat, creating a flat surface. Season the meat heavily with salt and pepper, as well as any other desired seasonings, and let it sit for about 30 minutes to an hour to allow the flavors to penetrate the meat. To cook the butterflied tenderloin, you can use a variety of methods, such as grilling, pan-searing, or oven roasting, depending on your preference. Ensure that the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, making sure not to overcook the meat.

Choosing the Right Cut for Your Cooking Style

The choice between a ribeye and a tenderloin steak depends on your cooking style and the occasion. A ribeye is perfect for those who prefer rich, full flavors, while a tenderloin is ideal for those who enjoy a more delicate and tender meat. Both cuts can be enjoyed in a variety of ways, and understanding their characteristics will help you choose the one that best suits your needs.

For a ribeye, the focus should be on grilling, which allows the meat to develop a crust on the outside while maintaining its tender and juicy qualities on the inside. On the other hand, a tenderloin is excellent for marinades and tenderizing techniques, where the meat can absorb flavors more quickly and evenly.

No matter the cut, the key to a delicious steak is in the preparation. By understanding the nature of the meat and the best ways to prepare it, you can create a culinary masterpiece that will be the highlight of any meal.