Marianne Martinez
Pan-fried ribeye steak is a delicious meal that can be prepared for a special occasion or a romantic dinner. The process involves heating a cast iron pan over high heat, adding oil and butter, and then searing the steak to the desired level of doneness. The steak is typically seasoned with salt, pepper, and garlic, and served with sides such as mashed potatoes and a salad. To ensure a good sear and crust, it is important to pat the steak dry before cooking and to use a pan that is very hot. Ribeye steak is a flavorful cut of meat that can be cooked to medium-rare or medium, taking into account the level of doneness desired and the thickness of the steak.
| Characteristics | Values |
|---|---|
| Pan Type | Cast iron pan, skillet, or stainless steel pan |
| Pan Temperature | High heat |
| Oil Type | Vegetable oil |
| Oil Temperature | Sizzling hot, shimmering |
| Steak Type | Ribeye, boneless, 1-inch thick |
| Steak Temperature | 115ºF in the thickest part for rare, 120ºF for medium-rare |
| Steak Seasoning | Salt, pepper, lemon & pepper seasoning, Lawry’s seasoned salt |
| Sides | Roasted garlic mashed potatoes, salad, red wine sauce |
| Sauce | Herb butter sauce, garlic butter, pan sauce |
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What You'll Learn
Pan-frying a ribeye steak vs grilling it
There are several ways to cook a ribeye steak, including pan-frying and grilling. Both methods can deliver excellent results, but there are some key differences to consider when choosing between the two.
One advantage of pan-frying a ribeye steak is the ability to get a great all-over sear. By cooking the steak in a hot pan with butter, you can create a flavorful crust on the surface of the meat. The even heat distribution of a cast iron pan, in particular, can result in a well-browned and crispy exterior. Additionally, the leftover butter in the pan can be spooned over the steak, enhancing its taste. To achieve the perfect sear, it is crucial to pat the steak dry before cooking, as this removes excess moisture, allowing the steak to brown better. Seasoning the steak generously with salt and pepper also contributes to flavour and aids in creating a desirable crust.
On the other hand, grilling a ribeye steak can offer a different set of benefits. Grilling typically involves higher temperatures than pan-frying, allowing for more pronounced sear marks and a slightly different flavour profile. Grilling is also often associated with outdoor cooking, making it a popular choice for barbecues or when aiming for a smoky flavour.
When pan-frying a ribeye steak, the cooking time is generally shorter than grilling. A medium-rare steak, for example, can be achieved in around 3 to 4 minutes per side in a pan, while a grilled steak might take slightly longer, depending on the heat source and grill setup. This quicker cooking time in a pan can be advantageous when cooking multiple steaks or when time is a factor.
In terms of presentation and serving options, both methods have their advantages. Pan-frying allows for the creation of delicious pan sauces, such as a classic red wine sauce, which can be made using the leftover fond and butter in the pan. This adds flavour and sophistication to the dish. Grilling, on the other hand, may be preferred when aiming for a more rustic or charred appearance, especially if grill marks are desirable.
Ultimately, the decision between pan-frying and grilling a ribeye steak depends on personal preference, the desired cooking time, and the specific flavour and presentation goals. Both methods can produce exceptional results, and it is worth experimenting with both to determine which technique aligns best with your tastes and cooking style.
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Choosing the right cut of ribeye steak
First, look for a good set of boneless ribeye steaks that are about 1-inch thick. A thicker steak will take longer to cook and reach the desired internal temperature. The ideal ribeye steak should have a vibrant red colour and be fresh from the butcher. If you can find Spinalis steak (ribeye cap), go for it—this cut is incredibly tender, juicy, and well-marbled.
When it comes to marbling, which refers to the streaks of fat within the meat, it's a matter of personal preference. Marbling adds flavour and tenderness to the steak. If you prefer a more marbled steak, look for ribeyes with a good amount of intramuscular fat throughout. However, if you prefer a leaner steak, choose one with less marbling.
Bone-in or bone-out is another consideration. Some people prefer bone-in steaks because they believe they are more flavourful, and the meat attached to the bone is enjoyable. On the other hand, boneless steaks are easier to slice and can be just as delicious.
Lastly, consider the seasoning and preparation. A simple combination of salt and pepper can enhance the natural flavour of the steak. However, if you want to experiment, try a bold seasoning blend like Italian seasoning, Creole seasoning, blackened seasoning, or herbs de Provence. You can also marinate the steak in your favourite blend for 1-2 hours before cooking to add more flavour and tenderness.
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How to season a ribeye steak
To season a ribeye steak, you can follow these steps:
Firstly, pat the steak dry with kitchen paper to remove any excess moisture. This is important because dry steaks tend to brown better. You can do this up to 8 hours before cooking, storing the steak in the fridge until half an hour before you're ready to cook.
Next, season the steak generously with salt and pepper. It is recommended to season with salt first and to save the pepper for later, as pepper can burn at high temperatures. You can also add other seasonings of your choice, such as lemon & pepper seasoning, Lawry's seasoned salt, or fresh herbs like rosemary, thyme, or oregano.
After seasoning, let the steak rest for about half an hour before cooking. This will allow the seasoning to stick to the surface, creating a delicious crust when the steak is cooked.
Finally, cook your ribeye steak to your desired doneness. For a medium-rare steak, cook for 3 to 4 minutes on one side, then flip and cook for another 3 minutes. If you prefer your steak well done, you may need to cook it for up to 8-10 minutes.
Remember, the key to a great ribeye steak is a hot pan and generous seasoning!
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How to get a good sear on a ribeye steak
To get a good sear on a ribeye steak, there are several steps to follow. Firstly, choose a good cut of steak, ideally a 1-inch thick boneless ribeye with a good amount of marbling and a vibrant red color. If you can get your hands on a Spinalis steak (ribeye cap), even better! This particular cut is incredibly tender and juicy.
Before cooking, pat the steak dry with a paper towel to remove any excess moisture. This step is crucial, as dry steaks tend to brown better. You can also season the steak at this stage with salt and pepper, but be aware that pepper can burn at high temperatures, so you may want to add it later in the cooking process.
Now, it's time to heat up your pan. Use a cast iron pan or a medium-large, heavy-based frying pan to ensure even heat distribution. Turn the heat up high and heat the pan for about 5 minutes before adding oil. You'll know the pan is hot enough when you see a wisp of smoke or when the oil starts to shimmer. Be careful not to let the oil smoke, as this will indicate it's too hot.
Once the pan is ready, add the steak. For a medium-rare steak, sear for 3 to 4 minutes on one side, then flip and cook for another 3 minutes. If you prefer your steak more well-done, simply cook it for a couple of minutes longer. Don't be afraid to use tongs to stand the steak on its side to get those beautiful brown edges.
After the steak has cooked for about 2 minutes on the second side, it's time to add the butter, garlic, and herbs to the pan. Baste the steak with a spoon for about a minute, infusing it with flavor and moisture.
Finally, transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful steak. Before serving, spoon some of that delicious garlic herb butter from the pan over your perfectly seared ribeye steak. Enjoy!
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What to serve with a pan-fried ribeye steak
A ribeye steak is a delicious meal to serve on special occasions, such as Valentine's Day, or even just a regular weeknight dinner. The best way to cook it is in a cast iron pan on the stove, which allows you to get a great all-over sear. The steak should be cooked in butter, which, along with heavy seasoning, makes the meat really flavorful.
When it comes to what to serve with a pan-fried ribeye steak, there are several options. A classic choice is to serve the steak with a generous helping of roasted garlic mashed potatoes and a side salad. The garlic mashed potatoes can be garnished with roasted garlic cloves, and you can spoon some of the leftover butter from the pan over the steak and potatoes.
If you want to get creative, you can slice the steak and lay it over the mashed potatoes, adding a special touch to your presentation. You can also drizzle the steak with leftover pan sauce from the skillet.
For a more restaurant-style meal, serve the steak with truffle oil pomme purée, fondant potatoes, or garlicky green beans. You can also make a classic red wine sauce to go with the steak, or try other sauces like peppercorn sauce, chimichurri, or béarnaise.
If you're in the mood for something more casual, you can serve the steak in warm tortillas with salsa and sliced radishes for easy steak tacos.
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