Tenderising ribeye steaks properly will ensure that they remain moist after you cook them. Steaks need to be tenderised so that they are not tough or unpleasant to eat. Tenderising a ribeye steak breaks down the fibres and connective tissues. After you tenderise the ribeye steak, you can prepare it using your preferred cooking method.
Apply kosher salt to both sides of the ribeye steak. Coat the steak generously with the salt.
Let the steak sit at room temperature for 1 hour; water will begin to rise to the meat's surface.
Rinse the steak under cool water to remove the salt. Pat the meat dry with paper towels to remove the excess moisture.
Place the ribeye steak in a container. Fill the container with vinegar to cover the steak.
Allow the steak to marinate in the refrigerator for 2 to 3 hours.
Remove the steak from the vinegar. Pat it dry with paper towels.
Rub the ribeye with your preferred dry seasonings, such as pepper, cayenne and salt. Allow the rub to sit on the steak overnight in the refrigerator.
Marinate the steak in wine if you do not have vinegar.
Always wash your hands after handling raw meat to prevent food-borne illnesses.
Tips and warnings
- Marinate the steak in wine if you do not have vinegar.
- Always wash your hands after handling raw meat to prevent food-borne illnesses.