Emeril Lagasse at a red carpet event

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You could visit one of the best steak restaurants in the US any time you're craving a drool-worthy ribeye. But it'd be easier (and cheaper) to cook it yourself, unless you find steak intimidating. Luckily, Emeril Lagasse makes cooking fatty ribeye steak a breeze with a few simple tips.

Take his recipe for roasted bone-in ribeye for two, from Season 2, Episode 30 of "Emeril Live." After preheating a large pan and seasoning the steak with salt and pepper, the recipe calls for placing it fatty-side down so it can caramelize, leaving a pool of rendered fat behind to flavor the steak. The ribeye is a whopping 48 to 52 ounces, meaning the large fat cap takes roughly five minutes to melt down. Next, Lagasse rotates the steak, searing each short side for an additional five minutes each. To cook the interior, he roasts it in the oven for about an hour until it's 135 degrees Fahrenheit on the inside, or medium rare (that's how the celebrity chef likes to order his steak, especially bone-in ribeyes).

After 10 minutes of resting the steak at room temperature, Lagasse advises slicing it in half, then carving each half into long pieces that run across the grain, guaranteeing a tender texture. He pairs it with creamed spinach and potato gratin, but there are plenty of side dishes for steak that work.

There's a method for buying ribeye steak and cooking it well

Grilled ribeye steak on a cutting board

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Emeril Lagasse isn't the only pro singing ribeye's praises. In fact, ribeye steaks are the favorite of many Michelin chefs, due to its generous marbling, which gives the steak amazing flavor when cooked.

You could follow Lagasse's instructions to a T, but the recipe really starts at the grocery store. Consider if you want a bone-in or boneless ribeye. The former boasts more flavor due to extra fat and muscle on the bone, but boneless steaks are easier to cook and cut. Opt for a steak that's 1 to 2 inches thick, so it doesn't overcook. Ribeyes of the same size vary in marbling and fat cap size, so prioritize one with more fat for maximum flavor.

A few more tips from Lagasse? Let the steak come to room temperature before cooking. Also, if you decide to grill the steak, resist the urge to turn the flame as high as possible. You can get an impressive sear without blasting the exterior, and it may result in burning the outside of the meat before the interior has a chance to cook through.