Raymon Kim 3cm Ribeye Steak
A thick, 3cm-thick ribeye steak perfectly grilled at home without an oven, using just a stovetop and frying pan with zero fail rate
Ingredients needed 2 servings
Recipe
Cooking tips
- For a 3cm-thick cut, always reduce the heat in half after the initial Maillard reaction to avoid burning the outside while ensuring even internal cooking.
- Discard the yellowish fat that accumulates midway to prevent the meat’s natural off-flavors from lingering and keep the dish clean and fresh.
- Rest the meat using foil or a lid for the same duration as cooking time—this ensures the juices remain evenly distributed and do not run out when sliced.
Recommended for
- Those who want to grill thick, restaurant-quality steaks at home.
- People aiming to successfully prepare tender steaks using only a frying pan and induction cooktop, without an oven.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Kim Ho-yoon's Striploin Steak
- Raymon Kim's Wine Sauce Ribeye Steak
- Jung Ho-young's Ribeye Steak
- Raymon Kim's Texas-Style Ribeye Steak
- Lee Jae-hoon's Strip Loin Steak
- Jung Ho-young's Truffle Ribeye Steak
- Kim Milan Sirloin Steak
- Striker Chef's Thai Dressing Sirloin Steak
- Sam Kim's Striploin Steak
- Lee Won-il's Perilla Leaf Chimmichuri Pot Steak
