Emilie Meyer
Cooking ribeye in a pan is an easy way to achieve a steakhouse-quality meal at home. It's a quick and simple process that delivers gourmet results, with a juicy, tender bite and a golden crust. The key to success is in the preparation: bringing the steak to room temperature before cooking, seasoning generously, and achieving an even sear. Cooking times vary depending on how well done you like your steak, but it's important to keep an eye on the clock as ribeye cooks quickly. You can't undo an overcooked steak, so it's better to undercook it slightly and put it back in the pan if needed.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet |
| Steak type | Boneless ribeye |
| Steak weight | 10-12 ounces |
| Steak thickness | 1 inch |
| Steak temperature | Room temperature |
| Oil type | Avocado oil or other high-heat oil |
| Oil temperature | Shimmering/sizzling hot |
| Seasoning | Salt, pepper, garlic, herbs |
| Cooking time | 2 minutes on the first side, 2.5 minutes on the second side for medium-rare |
| Resting time | 5-10 minutes |
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What You'll Learn
Choosing the right cut of ribeye steak
Cooking ribeye steak in a pan is an easy way to achieve steakhouse status without the expensive bill. Choosing the right cut of ribeye steak is essential to cooking it perfectly. Here are some tips to help you choose the right cut:
Bone-in or Boneless
The first choice you'll need to make is whether to go for bone-in or boneless ribeye. Bone-in ribeye usually takes longer to cook and often requires finishing in the oven after searing. However, some people prefer bone-in steaks as they find them more flavourful. Boneless steaks, on the other hand, are just as delicious and can be cooked entirely in the pan. So, choose the one that appeals to you the most.
Cut and Quality
When it comes to ribeye steak, the cut and quality matter. Look for well-marbled meat, which will be more tender and juicy. If you have the chance to buy Spinalis steak (ribeye cap), go for it—it's the tastiest part of the ribeye. For quality, choose a wet-aged or dry-aged steak marked as USDA Prime or Wagyu. These are already top-quality cuts, ensuring tender and flavourful results.
Thickness
The thickness of your ribeye steak will impact cooking time. A thicker steak will take longer to cook, so adjust your timing accordingly. A good rule of thumb is to cook a 1 1/4-inch thick steak for 8 to 10 minutes for medium-rare. If you prefer your steak rarer, reduce the cooking time; for a well-done steak, increase the time but be careful not to overcook it.
Preparation
To ensure your ribeye steak cooks evenly, bring it to room temperature before cooking. Leave it out for about 30 minutes to an hour. Pat the steak dry with paper towels to remove excess moisture, as dry steaks brown better. Season generously with salt, and if desired, black pepper, but remember that pepper can burn at high temperatures.
By following these tips and choosing the right cut of ribeye steak, you'll be well on your way to cooking a delicious pan-fried ribeye steak.
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Preparing the steak before cooking
Preparing a ribeye steak properly is essential to achieving a delicious and juicy result. Here are the key steps to follow before cooking your ribeye steak in a pan:
Bring the steak to room temperature
Take the steak out of the fridge and let it sit at room temperature for about 30 to 40 minutes before cooking. This is a crucial step as it helps the steak cook more evenly and prevents the outside from overcooking while the inside remains undercooked. It is important to note that the steak should be brought to room temperature before seasoning.
Choose the right cut and quality
When selecting your ribeye steak, opt for a high-quality cut with a good amount of marbling, which refers to the swirly white veins of fat running through the meat. Fat equals flavor, so look for a steak with a nice fat cap along the outside and perhaps a larger piece of fat in the middle. As for the grade, choose USDA Prime or Wagyu if possible.
Season generously
Seasoning your steak is key to enhancing its flavor. Be generous with freshly ground black pepper and kosher salt or seasoned salt. You can also experiment with other seasonings like lemon pepper or steak spice blends such as Montreal Seasoning. Apply the seasonings just before cooking to ensure they stick to the steak. Additionally, you can rub the steak with kosher salt several hours or even a day in advance. This technique, known as dry brining, draws out moisture, tenderizes the meat, and infuses flavor throughout the steak.
Use a cast iron pan
A cast iron pan is recommended for cooking ribeye steaks as it retains and distributes heat more evenly than other materials. A well-seasoned cast iron pan will also develop a natural nonstick surface, resulting in a better crust on your steak.
Preheat the pan
Before adding your steak, preheat your cast iron pan over medium-high heat. Once the pan is very hot, add a high-heat oil like avocado oil or vegetable oil. You'll know the oil is ready when it starts to shimmer and sizzle.
Now that your steak is prepared and your pan is preheated, you're ready to start cooking your ribeye steak! Remember to monitor the cooking time and use a meat thermometer to achieve your desired doneness.
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Cooking the steak
Firstly, bring your ribeye steak to room temperature. Leaving it out for 30 minutes to an hour before cooking will help the steak cook more evenly and prevent the outside from burning before the inside is cooked.
Next, season your steak generously with salt and pepper to enhance its flavour. You can also add other seasonings such as lemon and pepper, or seasoned salt. Make sure to rub the seasoning into the steak and let it sit for about 10 minutes.
Now, heat an empty cast iron pan on the stove over medium-high heat. Once the pan is very hot, add some oil. Avocado oil or another high-heat oil is best. When the oil starts to shimmer and sizzle, it's ready for the steak.
Place the steak in the pan and let it cook for 2-4 minutes to create the initial sear. Then, flip it and cook on the other side for another 2-4 minutes, depending on your desired level of doneness. For a rare steak, cook each side for a total of 3 minutes. For medium-rare, cook for 3-4 minutes on the first side, then 2-3 minutes on the second side. If you prefer your steak well-done, continue cooking until it reaches an internal temperature of 160-165°F.
Once the steak is cooked to your liking, remove it from the pan and let it rest on a wooden chopping board for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier and more flavourful steak.
Finally, slice the steak and serve with your choice of sides. For an extra touch of indulgence, spoon some of the leftover butter from the pan over your steak before serving. Enjoy!
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Resting the steak
Resting your steak is an important step in the cooking process. Firstly, you should rest your steak before cooking it. This is because a steak that is cooked straight from the fridge will not cook evenly, as the outside will be overcooked by the time the inside is done. Therefore, you should let your steak reach room temperature before cooking it. This usually takes about 30 minutes to an hour. During this time, you can rub salt all over the meat, which will draw out the moisture, dissolve into it, and create a brine that is reabsorbed into the meat.
After cooking your steak, you should also let it rest for a few minutes before serving. This is because the heat of the pan makes the meat's muscle fibres contract, squeezing out moisture. When the steak is off the heat, the fibres loosen and can reabsorb the juices. If you cut the steak before this process has occurred, the juices will flow out, making the steak dry. Therefore, letting the steak rest for a few minutes will result in a juicier and more flavourful steak. The general rule is to let the steak rest for 5 minutes, although some sources suggest up to 10 minutes.
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Serving suggestions
There are many ways to serve a rib-eye steak cooked in a pan. Here are some suggestions:
Sides
A classic side to a steak is a portion of mashed potatoes, particularly garlic mashed potatoes. You could also serve the steak with a classic salad, or green beans. For a more substantial meal, serve the steak with a side of Mexican tomato rice, or beef burritos.
Sauces
A red wine sauce is a classic accompaniment to a steak, but you could also try peppercorn sauce, chimichurri, or béarnaise. If you want to keep things simple, you can just spoon some of the leftover butter from the pan over the steak and potatoes. For a more complex sauce, you can make an herb butter sauce by combining unsalted butter, herbs, and garlic.
Resting
It is important to let the steak rest for a few minutes before serving. This lets the juices redistribute, making the steak juicier and more flavourful. Cover the steak with foil to keep it warm and prevent it from drying out.
Slicing
You can serve the steak whole, or slice it before serving. If you slice it, cut against the grain and at an angle, and be careful not to slice too thinly, as this will cause the steak to dry out and cool too quickly.
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Frequently asked questions
Cooking ribeye steak in a pan is a quick and easy way to achieve a gourmet meal at home. First, bring the steak to room temperature by removing it from the fridge 30 minutes to an hour before cooking. Season the steak generously with salt and pepper on all sides. Heat a cast-iron skillet on medium-high heat and add oil. Once the oil is hot, add the steak and sear for 3-4 minutes. Flip the steak and cook for another 2-3 minutes for a medium-rare steak. Remove the steak from the pan and let it rest for 5-10 minutes before serving.
Cooking a ribeye steak in a pan usually takes under 10 minutes. The cooking time depends on the level of doneness you prefer. For a rare steak, cook each side for 3 minutes. For a medium-rare steak, cook the first side for 3-4 minutes, then the second side for 2-3 minutes. If you prefer your steak less pink in the middle, increase the cooking time for each side.
To cook a ribeye steak in a pan, heat the pan to medium-high heat. This will give the steak a nice sear and help it cook evenly. Use a meat thermometer to check the internal temperature of the steak and ensure it reaches your desired level of doneness.
When choosing a ribeye steak for pan-frying, consider the cut and quality of the meat. Look for USDA Prime or Wagyu ribeye, as these grades offer superior tenderness and flavour. You can also choose between bone-in or boneless ribeye. Bone-in steaks take longer to cook and may need to be finished in the oven.
A pan-fried ribeye steak is delicious when served with roasted garlic mashed potatoes and a side salad. You can also top the steak with herb butter sauce, compound butter, or garlic butter for extra flavour. Don't forget to let your steak rest for a few minutes before serving to ensure it's juicy and tender.
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