Tillie Doyle
Cooking ribeye steak in a frying pan is a great way to prepare this cut of meat. Pan-searing a ribeye steak can bring out its rich flavour and create a delicious crust. There are a few steps to follow to ensure your steak is cooked to perfection. Firstly, bring the steak to room temperature before cooking. Then, season the steak generously with salt and pepper, and perhaps some minced garlic or fresh herbs. Heat oil or butter in a heavy-bottomed skillet over medium-high heat and ensure the pan is hot before adding the steak. Cook the steak for a few minutes on each side, depending on how well done you like your steak. Finally, let the steak rest before serving to allow the juices to redistribute.
| Characteristics | Values |
|---|---|
| Steak type | Ribeye |
| Steak quality | USDA Prime or Wagyu |
| Steak thickness | 1-inch |
| Steak weight | 10-12 ounces |
| Steak temperature | Bring to room temperature for 30 minutes-1 hour |
| Pan type | Cast iron skillet |
| Pan temperature | Medium-high to high heat |
| Oil type | Vegetable, avocado, olive, or other high-heat oil |
| Oil temperature | Shimmering or sizzling hot |
| Sear time | 3-4 minutes on the first side, 2-3 minutes on the second side |
| Resting time | 5-10 minutes |
| Seasoning | Salt, pepper, garlic powder, paprika, rosemary, thyme, oregano, sage, Italian seasoning, Creole seasoning, blackened seasoning, herbs de Provence |
| Sauce | Herb butter |
| Sides | Mashed potatoes, salad |
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What You'll Learn
Preparing the steak
Next, season the steak generously on both sides with freshly ground black pepper and kosher salt. For an extra burst of flavor, you can also add minced garlic, garlic powder, paprika, or fresh herbs like rosemary, thyme, sage, or oregano. Press the seasonings gently into the steak to ensure they adhere well, and pat the steak dry with a paper towel to remove any excess moisture. This step helps create a better crust on the steak, locking in the juices and enhancing the flavor.
Before cooking, make sure to choose the right cooking equipment. A cast-iron skillet or cast-iron pan is ideal as it retains heat well and creates a beautiful crust. If you don't have a cast-iron skillet, stainless steel or carbon steel pan can also work. Avoid using a non-stick pan as it won't achieve the same level of crust. Preheat the skillet in oil to prevent the steak from sticking to the pan, and use butter during the searing process for added richness and flavor.
Finally, ensure the pan is hot before adding the steak. You can test the heat by flicking a few drops of water onto the pan. If they sizzle and evaporate quickly, the pan is ready for the steak to be carefully placed inside.
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Choosing the right pan
Material
Select a pan made from a suitable material that can withstand high temperatures and has good heat retention. Stainless steel skillets are a popular choice as they are generally good quality, durable, and rust-resistant. Cast iron pans are also recommended for their heat retention and ability to create a beautiful crust on the steak. If you prefer a non-stick option, choose a ceramic-coated pan that is eco-friendly, easy to clean, and oven-safe.
Size and Weight
Opt for a pan that is large enough to accommodate the steak comfortably. A heavy-bottomed pan, such as a cast iron skillet, can provide even heat distribution and help you achieve a consistent sear. A pan that is too small or lightweight may not retain heat effectively and could affect the cooking process.
Heat Distribution
Look for a pan that offers even heat distribution. Cast aluminum grill pans, for example, are known for providing even heat and helping you achieve your desired cooking temperature. This ensures that your steak cooks evenly and prevents undercooked or overcooked spots.
Handle Design
Consider a pan with a helper handle, especially if you plan to cook multiple steaks or larger cuts of meat. A helper handle allows you to use two hands when the pan is heavy and filled with food, making it safer and easier to handle.
Non-Stick Coating
If you're concerned about the steak sticking to the pan, you can choose a non-stick option. However, avoid non-stick coatings that contain Teflon, cadmium, or lead. A well-seasoned cast iron skillet can also provide a natural non-stick surface while adding a steakhouse flavor to your meal.
Personal Preferences and Budget
Ultimately, the best pan for cooking ribeye steak depends on your personal preferences and budget. You may want to invest in a high-quality stainless steel or cast iron skillet that will last for years, or you might prefer the convenience and ease of a non-stick ceramic-coated pan. Consider your cooking habits, the number of people you typically cook for, and your budget when making your decision.
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$14.95
Cooking the steak
First, take the steak out of the refrigerator and let it sit at room temperature for around 30 minutes to an hour before cooking. This helps the steak cook more evenly and prevents the outside from burning before the inside is cooked.
Next, pat the steak dry with a paper towel to remove excess moisture. This will help the steak brown better. Season both sides generously with salt and freshly ground black pepper. You can also add other seasonings, such as garlic powder, paprika, or minced garlic and fresh herbs, pressing them into the surface of the steak.
Heat a heavy-bottomed skillet, preferably cast iron, over medium-high to high heat. Add a couple of tablespoons of olive oil, avocado oil, or other high-heat oil, or unsalted butter to the pan and let it heat until it shimmers or the butter foams. Make sure the pan is hot before adding the steak to ensure a good sear. You can test the heat by flicking a few drops of water onto the pan. If they sizzle and evaporate quickly, the pan is ready.
Carefully place the seasoned steak in the hot pan and let it cook for around 3 to 4 minutes to create the initial sear. Then, flip it and cook on the other side for another 2 to 3 minutes, or until it reaches your desired level of doneness. For a medium-rare steak, the total cooking time should be around 5 to 7 minutes. If you want to create a crust, baste the steak with butter, garlic, and herbs after it has cooked for about 2 minutes on the second side.
Use a meat thermometer to verify that the steak has reached the desired temperature. For a medium-rare steak, the final temperature should be around 120-125°F. Remove the steak from the heat when it's about 5 degrees below your ideal temperature, as it will continue to cook after being removed from the heat.
Let the steak rest for a few minutes before serving to allow the juices to redistribute. For the perfect presentation, slice the steak and drizzle with the leftover pan sauce.
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Resting the steak
The main reason for resting a steak is to allow the juices to redistribute within the meat. This helps to prevent moisture loss when the steak is cut into, ensuring that it remains juicy and tender. Additionally, resting the steak allows the internal temperature to rise further due to carryover cooking. Depending on the cooking method, the steak's internal temperature can increase by a few degrees to over 30°F (16°C) after being removed from the heat source. By letting the steak rest, you can achieve your desired final temperature without overcooking it.
Another benefit of resting the steak is that it gives time for the salt to brine the meat, resulting in a crispier texture when seared. It is also important to note that the steak should be brought to room temperature before cooking, which usually takes about 30 minutes. This helps the steak cook more evenly, preventing it from being overcooked on the outside while remaining undercooked inside.
While resting the steak, you can add a pat of regular or flavored butter to the plate and lay the warm steak on top. This allows the butter to melt into the meat, adding a richer taste and preventing the steak from drying out. To prevent the steak from cooling down too much, you can loosely tent it with foil.
In summary, resting the steak is crucial for achieving the perfect doneness, retaining juices, and enhancing flavor. By following the recommended resting time and techniques, you can ensure your ribeye steak is juicy, tender, and flavorful.
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Serving suggestions
There are many ways to serve a ribeye steak cooked in a frying pan. For a classic steak meal, serve the steak with a baked potato and a side of creamed spinach. For a more indulgent option, choose garlic mashed potatoes and a simple salad.
If you're cooking for a special occasion, you could serve the steak with garlic butter shrimp and a glass of red wine. For a more well-rounded meal, add a side of roasted vegetables, such as broccoli.
If you have leftover steak, you can use it in a variety of dishes. Slice and serve on top of a spinach salad with apples, walnuts, and feta, or stir-fry it into fried rice. You could also add it to garlicky soba noodle bowls or tuck it into warm tortillas with salsa and sliced radishes for easy steak tacos.
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Frequently asked questions
First, bring the steak to room temperature by leaving it out for 30 minutes to an hour. Pat the steak dry with a paper towel to remove excess moisture, then season both sides generously with salt and pepper. Heat oil or butter in a heavy-bottomed skillet over medium-high heat until shimmering, then carefully place the steak in the pan. For a medium-rare steak, sear for 3 to 4 minutes on one side, then flip and cook for another 2 to 3 minutes. Baste the steak with butter, garlic, and herbs for about a minute, then let it rest for 5 to 10 minutes before serving.
The cooking time will depend on your desired level of doneness and the thickness of your steak. For a medium-rare steak that's about 1 inch thick, sear each side for 3 to 4 minutes. If your steak is thinner, check on it earlier; if it's thicker, cook for a few minutes longer. You can also use a meat thermometer to check the internal temperature of your steak.
The ideal temperature will depend on your desired level of doneness. For a rare steak, remove it from the heat at 115°F (24°C); for medium-rare, remove at 125°F (51.6°C). The steak will continue to cook after removing it from the heat, so you should take it off when it's 2 to 5 degrees below your desired final temperature.
Ribeye steak pairs well with a variety of sides. Some popular options include mashed potatoes, roasted broccoli, a side salad, or garlic butter shrimp. You can also serve it with a compound butter made by mixing herbs and spices with softened butter.
