Ella Walter
Pan-frying a ribeye steak is an easy way to achieve steakhouse status without the expensive bill. The key to a good steak is selecting the right meat: a good ribeye steak should have abundant marbling, or thin streaks of fat throughout the meat, which enhances its flavour and juiciness when cooked. Before cooking, the steak should be dried, seasoned, and brought to room temperature. To cook, heat a cast iron pan over high heat and add oil once hot. Place the steak in the pan and sear for 2-4 minutes on each side, depending on how well you like your steak done. After cooking, let the steak rest for a few minutes to allow the juices to settle.
| Characteristics | Values |
|---|---|
| Pan Type | Cast iron |
| Steak Type | Ribeye |
| Steak Thickness | 1-inch |
| Steak Temperature | Room temperature |
| Oil Type | Vegetable, canola, avocado, olive |
| Oil Temperature | Smoking point |
| Butter Type | Unsalted |
| Herbs | Rosemary, thyme, oregano |
| Salt | Kosher |
| Pepper | Ground black |
| Cooking Time | 3-4 minutes per side |
| Meat Thermometer Temperature | 120-135°F |
| Resting Time | 5 minutes |
| Serving Suggestions | Mashed potatoes, salad, garlic mashed potatoes |
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What You'll Learn
Pan-frying a ribeye steak vs grilling it
Ribeye steaks are loved for their juicy tenderness and rich flavour. Pan-frying a ribeye steak is a convenient method that lets you enjoy restaurant-quality steak at home.
To pan-fry a ribeye steak, heat a cast-iron pan over high heat and add oil once it's hot. Place the steak in the pan when the oil starts shimmering and sear for 3-4 minutes on one side. Flip the steak and cook for another 2-3 minutes. If you want a medium-rare steak, pull it off the heat when it's about 5°F below your ideal temperature. For a more well-done steak, continue cooking until it reaches the desired temperature. After the steak has cooked for about 2 minutes on the second side, add butter, garlic, and herbs to the pan and baste the steaks with a spoon for about a minute.
When cooking a ribeye steak, selecting the right meat is crucial. Look for a ribeye with abundant marbling, which are the thin streaks of fat throughout the meat. This marbling enhances flavour and juiciness when cooked. It is also important to pat the steak dry before seasoning for a better sear. Let the steak come to room temperature before cooking, and season it well with salt and pepper.
Grilling a ribeye steak is another popular option. Grilling allows you to achieve a different flavour and texture compared to pan-frying. When grilling, the steak is exposed to direct heat, which can create a crispy exterior while keeping the inside juicy and tender. Grilling also imparts a smoky flavour to the steak, which some people prefer. Additionally, grilling is often associated with outdoor cooking and can be a great option for cooking steaks during the summer months or when hosting a barbecue.
Both pan-frying and grilling have their advantages. Pan-frying allows for more control over the cooking process and is a convenient option for cooking steaks indoors. It is also easier to achieve a consistent sear on the steak when using a pan. On the other hand, grilling adds a unique flavour to the steak and is a great option for outdoor cooking. Ultimately, the decision between pan-frying and grilling comes down to personal preference, the desired flavour, and the cooking environment.
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Choosing the right steak
Before cooking, it is essential to bring the steak to room temperature, which usually takes about 30 minutes. This step helps the steak cook more evenly. Additionally, make sure to pat the steak dry with paper towels before seasoning to ensure a better sear. Seasoning the steak with salt and pepper is a classic choice, but feel free to experiment with bold blends like Italian seasoning, Creole seasoning, or herbs de Provence. You can also try a compound butter by mixing herbs and spices with softened butter for an extra flavour boost.
When it comes to cooking, a cast iron pan is ideal for achieving an even sear. Heat the pan on medium-high heat until it is very hot, and then add oil with a high smoke point, like canola or avocado oil. Place the steaks in the pan and cook for 3-4 minutes on each side for a medium-rare steak, adjusting the time based on thickness and desired doneness. Use a meat thermometer to check the internal temperature, aiming for around 130°F (54°C) for medium-rare.
Remember, the key to choosing and cooking the perfect ribeye steak is to look for good marbling, bring the steak to room temperature before cooking, season generously, and cook with attention to your desired doneness.
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How to season the steak
Seasoning is an important step in the process of pan-frying a ribeye steak. A well-seasoned steak can elevate your dining experience, bringing it closer to that of a steakhouse. Here is a step-by-step guide on how to season your steak:
Step 1: Prepare the Steak
Before seasoning, it is important to bring the steak to room temperature. Take the steak out of the fridge 30 to 40 minutes before cooking. This helps the steak cook more evenly.
Step 2: Pat the Steak Dry
Use paper towels to pat the steak dry and remove any excess moisture. A dry steak is crucial for achieving a good sear. The salt from the seasoning can bring moisture to the surface, so it is best to pat it dry again right before placing it in the pan.
Step 3: Seasoning Options
You can choose from a variety of seasoning options for your ribeye steak. The simplest option is to season it with salt and pepper. Use kosher or regular salt, and freshly ground black pepper. You can also add garlic powder or minced garlic to this mix. Alternatively, you can use a bold seasoning blend such as Italian seasoning, Creole seasoning, blackened seasoning, or herbs de Provence.
Step 4: Experiment with Herbs
Fresh herbs can enhance the flavor of your steak. You can use rosemary, thyme, sage, oregano, or any other herb of your choice. If you're feeling creative, make a compound butter by mixing softened butter with herbs and spices. This will add a burst of flavor to your steak.
Step 5: Timing of Seasoning
The timing of seasoning your steak is important. Do not season the steak and then wait for the pan to heat up, as this can affect the quality of the sear. It is recommended to season the steak hours in advance or immediately before cooking.
By following these steps and choosing the right combination of seasonings, you can create a delicious and flavorful ribeye steak that rivals those from high-end steakhouses.
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How to get a good sear
To get a good sear on your ribeye steak, there are a few key steps to follow. Firstly, choose a good-quality ribeye steak with abundant marbling, which are the thin streaks of fat throughout the meat. This marbling enhances the flavour and juiciness of the steak when cooked. If you can get your hands on a Spinalis steak (ribeye cap), even better—it's the tastiest part of the ribeye.
Next, bring your steak to room temperature before cooking, and season it with salt and pepper. It's important to pat the steak dry of any excess moisture before seasoning, as dry steaks brown better. You can season the steak hours in advance and pat it dry again before cooking, or you can dry and season it immediately before cooking. Just be sure not to season with salt and then let it sit while your pan heats up, as the salt will draw out moisture and prevent a good sear.
Now, heat a cast iron pan over high heat and add a bit of oil with a high smoke point, like canola or avocado oil, once it's hot. You want the pan hot enough to do a good job of searing, so don't be afraid of heat. When the oil starts to shimmer and sizzle, it's time to add the steak.
For a medium-rare steak, sear for 3 to 4 minutes on one side without moving it to get a nice crust, then flip and cook for another 2 to 3 minutes. If you prefer your steak more well-done, simply increase the cooking time, adjusting for thickness and desired doneness.
Finally, let the steak rest for a few minutes before serving. This helps the juices settle, resulting in a tender bite.
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What to serve with the steak
There are several options for what to serve with a pan-fried ribeye steak. A classic choice is to serve the steak with a baked potato and a side of creamed spinach, with some garlic butter on top of the steak. If you want to go all out, you could add some garlic butter shrimp to the meal, and even a classic cheesecake for dessert.
If you're looking for a more romantic meal, you could serve the steak with roasted garlic mashed potatoes and a classic salad. You can spoon some of the leftover butter from the pan onto the steak and potatoes, and garnish the potatoes with some roasted garlic cloves.
For a lighter meal, you could slice the steak and serve it on top of a spinach salad with apples, walnuts, and feta. Alternatively, you could stir-fry the steak into some fried rice or add it to garlicky soba noodle bowls.
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Frequently asked questions
Heat a cast iron pan over high heat and add oil once it's hot. Place the steak in the pan and sear for 2-4 minutes on each side, depending on how well you want it cooked. Add butter, garlic, and herbs to the pan after a few minutes, and baste the steak. Once cooked, let the steak rest for a few minutes before serving.
You want the pan to be hot enough to hear a sizzle when the steak is placed in it. You should also see a wisp of smoke.
It depends on how well you want the steak cooked and how thick it is. For a medium-rare steak that's 1-1.25 inches thick, sear for 3-4 minutes on one side, then flip and cook for another 3 minutes. For a well-done steak, aim for an internal temperature of 160-165°F.
Mashed potatoes and a side salad or roasted vegetables are popular choices. You could also serve it with garlic butter shrimp or a classic cheesecake for dessert.
