Next Time You Make Ribeye Steak, Don't Neglect Those Juices - Tasting Table

"Like practically every meat, ribeye steaks release juices when cooked. Searing it to perfection may be your main focus, but it's important not to discard the liquids after cooking. Part of that reddish liquid that seeps out of the steak is called myoglobin, a compound that gives beef its distinctive color and contributes to its savory taste. The juices are also made up of fat, caramelized pieces from the meat,"

"Spooning the juices on top of your plated steak is the easiest way to make use of it, but you can also turn the leftover liquid into luscious gravy. Heat the juices in a pan with butter, then deglaze the mixture with some broth. Whisk in some flour, followed by more broth, and let the gravy thicken and cool before drizzling it atop the steak."

"Apart from simply adding it to your finished steak, the ultra-savory liquids can be used to spruce up much more than the meat they came from. The juices from last night's steak can easily be turned into gravy to top off fluffy cream cheese cheddar biscuits in the morning. Any remaining gravy also works for other dinner dishes. You can drown mashed potatoes in the sauce, or drizzle it atop roasted vegetables."

Ribeye steaks release flavorful juices when cooked, consisting of myoglobin, fat, caramelized meat bits, and seasonings. Those juices contribute color and savory taste and should not be discarded. Spoon the liquids over plated steak or transform them into a gravy by heating with butter, deglazing with broth, whisking in flour, and simmering until thickened. Gravy made from ribeye juices can top biscuits, dress mashed potatoes, or be drizzled over roasted vegetables. The juices also enrich soups, stews, and chili by adding umami depth and beefy flavor. Saving pan drippings enhances many dishes and makes efficient use of flavorful cooking byproducts.

Read at Tasting Table