Ribeye Steak

Adam MacchiaIn his series Marcus' Kitchen, chef Marcus Samuelsson shares dozens of recipes that prove "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world.

In this video, Marcus showcases one of his favorite meats -- a high quality, dry-aged prime ribeye steak. He suggests leaving the steak on the bone, and quells any concerns about the visible amount of fat -- both qualities provide tremendous flavor and juiciness. Marcus prepares a rub of salt, black pepper, white pepper, paprika, garlic powder and thyme, and after brushing the steak with olive oil, thoroughly coats it with the mixture. He then cooks it in a skillet on high heat and finishes it off in the oven. He demonstrates how to test meat for doneness using the palm test, and then reminds viewers that you should let the steak rest for five minutes after cooking to let its juices redistribute. If you'd like to add more sauce to the steak, pour the fat from the skillet into a bowl, along with some of the rub and any extra thyme leaves, stir, and apply as generously as you like.

Get Marcus' Ribeye Steak recipe.

More on KitchenDaily:

• Get more tips on working with meat from The Culinary Institute of America.
• Think you know how to cook a great steak? Steven Raichlen dispels six common steak myths.
• See Marcus work with a different cut of beef, as he demonstrates Flank Steak with Potato Ragu and Flank Steak Tortilla.