ALDI Steak Review – and how to cook the PERFECT ribeye steak

Published on June 16, 2016 by Lauren

If you want to know how to cook steak, the Ribeye is a GREAT steak to start with, and I'll walk you right through the process…

how to cook steak

Before I get into my Aldi steak review and directions on cooking the perfect ribeye, let me give you some background on my history with ALDI and why I decided to do this post.

In case you didn't know, I'm a big Aldi fan. And I'm also a big fan of ribeye steak. And I'm also a big fan of so many of their branded products – from their gluten free items to produce. I also buy a lot of my meat there – like chicken, pork loin, and the less expensive types of steak like top sirloin or a chuck roast.

Ok back to the steak – so a ribeye, strip, or a porterhouse… I don't know why, but I've just never thought of buying one of those at ALDI. They are vacuum sealed, seem to be a darker crimson color than I'm used to seeing, and they're less expensive. $8.99 a pound for USDA Choice ribeye (that's the regular not-on-sale price) is downright cheap these days. At my local grocery store, the regular price is $12.99 a pound; at my local butcher, it's a little better at $11.99 a pound.

On those rare occasions that I make a nice steak (which happens about 2-3 times a year), I'd usually just use my local butcher.

But over the weekend, I decided to just go for it. I was looking through the ribeye steaks on the top shelf of the meat case at ALDI and found a really nice-looking ribeye. It was time to give it a try and review a nice ALDI steak.

But if I was gonna give this steak a proper review, I will treat it as well as I treat any nice steak and prepare it the best way I know how. And I'll also show you how!

how to cook steak

I totally forgot to take a picture of the steak in the package. But if I did, you'd notice the very dark red color. But once I opened it, it became the usual bright red within minutes.

How to Cook Steak – the Perfect Ribeye Steak

If you are into ribeyes, you will know why this particular steak caught my eye – pretty good marbling, and a good-sized ribeye cap – that's the slightly darker red area on the right. Technically, that part of the steak is called the spinalis dorsi, and it's the most delicious meat on the entire steer.

For preparation, I gave it a nice heavy salting on both sides, and then put it back in the refrigerator completely uncovered overnight on a paper plate. This does two things. First, the salt acts as a dry brine – the salt sucked into the meat and seasons the entire steak, not just the outside. And the purpose of leaving it uncovered is to dehydrate it a bit and concentrate the flavor.

how to cook steak

Then I cooked it my favorite way – on my trusty cast iron pan with butter. I get my pan REALLY hot – literally smokin hot. Once it's ready, I place 3 Tbsp of butter in the pan. After it melts (which takes like 20 seconds), I place the steak (cold – not room temperature) in the pan.

how to cook steak

Then flip it every 30 seconds. Yes. I'm breaking the “flip once” rule in addition to the “get it to room temperature” rule. You should try breaking these rules too. Flipping often is the way to go – you get a better sear, and the middle cooks slowly. And spoon some of the hot butter on top occasionally as it cooks. As you can see in the picture below, I obtained a nice even medium rare through the steak, with minimal “gray” area.

how to cook steak

Ok – so how was this ALDI steak? This was a fantastic ribeye. Perfectly cooked, juicy, salty, buttery – AMAZING. This steak was as good as any I've gotten from my butcher or the local grocery store. If I was served this steak at a high-end steakhouse, I'd be more than adequately pleased.

And for $8.99 a pound? That's a great everyday price. ALDI seriously impressed me with this one. Just make sure you are buying the right steak that suits your needs in terms of marbling and the composition of the meat/fat. This is more important than what store you buy it from.

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  • Ok, so now I’m sold on this. I have to be honest, I have been afraid of ALDI meat (just never tried it!) but since I need ribeye in my life, I’ll have to try this since I do shop there for some items. Thanks for the write up!

  • You should try their grass fed ground beef. Delicious and at least $1/pound cheaper than other stores. When our Aldi first opened a few years ago, they had some frozen Tbone steaks at a fantastic price. They were delicious. Sadly, they haven’t had them since. I love their salmon, I think it’s honey bourbon, and their Parmesan chicken. They are both seasonal. The chicken is so good. It has a Parmesan coating on it and when I cook it on my pizza cooker(purchased at Aldi as well), it becomes crispy and the flavor is so good.

  • I think you should probably specify how liberal one should really be with that salt. Dumb bunny me took you seriously… way too seriously. Next time I will be much less exuberant with salting.

    • I recommend not salting your steak until it is cooked. Try “Salt Free Seasoning” for $1 a bottle from the Dollar Tree, season the steaks as soon as you purchase them, package and freeze. When ready to eat, thaw and proceed with the instructions listed above with pan searing in butter (salt after cooking) this is a much juicier steak and it is much healthier!!!!

  • This worked PERFECTLY. I had never cooked Prime Rib before. And, it’s a meat I only enjoy tartare. So I investigated ways to cook and chose your method. My “eater” loved it. I tried a bite and it was very tender. I only used about 1.5-2T butter and was plenty.

  • I tried this recipe as written, but my steak was raw inside after 9 minutes of cooking with this method. It did have a nice, brown crust. I’m cooking it in the oven now with a meat thermometer to see if I can finish it up.

  • The recipe is okay, but you forgot some very important things. First, you should leave the steak out on the counter for about an hour to come to room temperature. Second, you shouldn’t heat butter by itself to that high of a heat. It’s better to mix it with some canola oil or other oil that has a higher smoke point.

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