Marianne Martinez
Cooking ribs is a beloved pastime for many, and there are various ways to prepare them. One popular method is pan-searing, which can be done on the stovetop or in the oven. Pan-searing is an effective way to seal in the juices and create a delicious crust on the meat. When pan-searing ribs, it is essential to use a heavy-bottomed skillet, preferably cast iron, and to ensure the pan is hot before adding the meat. The cooking time will depend on the desired doneness, with a medium-rare steak requiring a shorter cooking time than a well-done one. In addition to pan-searing, ribs can also be baked in the oven, either on their own or after being seared on the stovetop.
| Characteristics | Values |
|---|---|
| Type of ribs | Country-style ribs, boneless pork ribs |
| Type of pan | Cast iron skillet, oven-safe pan |
| Temperature | 350°F |
| Time | 2-3 minutes per side, 10-15 minutes total |
| Other tips | Use a meat thermometer, seal the pan tightly, ensure the pan is hot before adding ribs |
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What You'll Learn
Pan searing country-style ribs
Yes, you can pan-sear country-style ribs. This technique is an easy way to cook juicy and tender ribs without a grill or smoker.
First, remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes. This allows for more even cooking. Season the ribs generously with salt and pepper on all sides. You can also add minced garlic or fresh herbs if desired.
Heat a large braising pan or skillet over medium-high heat. Add butter or oil and swirl it around to fully coat the bottom of the pan. Once it's hot, carefully place the ribs in the pan and sear them to brown all sides. Work in batches to avoid overcrowding the pan, which would cause the ribs to steam instead of brown. This step will take about 15 to 20 minutes for two batches of ribs.
After searing, return all the ribs to the pan and cover with a tight-fitting lid or foil. Place the pan in the oven and cook the ribs at 275 degrees Fahrenheit for about two hours. If you want to add barbecue sauce, you can do so during the last 10 minutes of cooking.
For a more complex flavor, you can try a reverse sear method. First, marinate the ribs overnight in a mixture of cherry soda, salt, and garlic. Then, rub your favorite spice rub all over the ribs. Smoke the ribs over low heat for about an hour on each side. Pull the ribs and wrap them tightly in foil with a cup of apple and grape juice. Place the foil-wrapped ribs back on the grill and close the lid until the fire goes out, about 2 hours. Remove the ribs from the foil and enjoy!
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Searing in a cast-iron skillet
First, preheat your oven to 350°F (375°F for a conventional oven). Then, trim the fat cap and silverskin from your ribs, leaving about 3/4 of the thickness intact. You can also remove the bones if you prefer boneless ribs. Next, pat the ribs dry with paper towels and season all sides generously with salt, pepper, or your favourite seasoning blend. You can also brine the ribs before seasoning if you like.
Now it's time to heat up your cast-iron skillet. Place the skillet on the stove over medium-high heat and add 1-2 teaspoons of oil. Let the oil heat up until it shimmers; this indicates that it's hot enough. You can also 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 ribs into the hot skillet. Sear the ribs for 2-3 minutes on each side, or until they are a golden to dark brown colour. You may need to sear the ribs in batches to avoid overcrowding the pan. Once the ribs are seared, transfer them to an oven-safe baking dish.
Add a splash of chicken broth to the skillet to deglaze it and release all the tasty fond (the brown bits stuck to the pan). Pour this liquid into the baking dish with the ribs, adding more broth or water if needed to cover the ribs halfway. Tightly seal the baking dish with tin foil and place it in the preheated oven.
Bake the ribs for 4-8 hours, checking the pan at the 4-hour mark to ensure the ribs are still halfway submerged in liquid and adding more broth if needed. Keep in mind that the cooking time will depend on the thickness of your ribs and your desired level of doneness. For a more well-done rib, you'll need to add several minutes to the baking time.
Once the ribs are cooked to your liking, remove them from the oven and let them rest for 5 minutes before serving. This helps keep the juices in and ensures tender, juicy meat. Enjoy your delicious, perfectly seared ribs!
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Preparing the steak
Bring the steak to room temperature:
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes to an hour before cooking. This step helps the steak cook more evenly, preventing the outside from overcooking while the inside remains undercooked.
Pat the steak dry and season:
Use paper towels to pat the steaks dry and remove any excess moisture. Season both sides generously with salt and freshly ground black pepper. For an extra burst of flavour, you can also add minced garlic, garlic powder, fresh herbs, or paprika. Press these seasonings into the surface of the steak.
Heat the pan:
Use a heavy-bottomed skillet, preferably cast iron, and place it over medium-high heat. Add a mix of olive oil or unsalted butter to the pan and heat it until it shimmers or the butter foams. This step is essential to ensure a good sear on the steak. Test the heat by flicking a few drops of water onto the pan. If they sizzle and evaporate quickly, the pan is ready.
Sear the steak:
Carefully place the seasoned steaks in the hot pan. For a medium-rare steak, sear for 3 to 4 minutes on one side, then flip and cook for another 3 minutes. Adjust the cooking time according to your desired doneness and the thickness of the steak.
Baste the steak:
After the steak has cooked for about 2 minutes on the second side, add butter, garlic, and herb sprigs to the pan. Use a spoon to baste the steaks for about a minute. Thyme and oregano are more tender herbs, while rosemary has a stronger flavour.
Rest and serve:
Transfer the steaks to a cutting board and let them rest for 5 to 10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a juicier steak. Slice the ribeye against the grain into thick slices and serve immediately with your favourite side dishes.
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Cooking the steak
First, take the steak out of the refrigerator and leave it at room temperature for 30 minutes to an hour. This helps the steak cook more evenly and prevents the outside from burning while the inside is still raw.
Next, pat the steak dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. You can also add other seasonings like garlic powder, paprika, or fresh herbs, pressing them into the surface of the steak.
Now, heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add a mix of oil and butter or just olive oil to the pan and let it heat until the butter foams or the oil shimmers. Make sure 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.
Carefully place the seasoned steak in the hot pan. For a medium-rare steak, sear for 3 to 4 minutes on one side, then flip and cook for another 3 to 4 minutes. Adjust the cooking time according to your desired level of doneness. If you want a more well-done steak, add a few minutes to the searing time on each side.
Once the steak is cooked to your liking, remove it from the pan and transfer it to a plate. Let the steak rest for 5 to 10 minutes before slicing or serving. This allows the juices to redistribute, making the steak juicier.
Finally, slice the steak against the grain into thick slices and serve immediately. You can pair it with side dishes like roasted vegetables, mashed potatoes, or a simple green salad.
Enjoy your perfectly cooked steak!
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Resting and serving the steak
During the resting period, the steak will continue to cook, so it is important to remove it from the heat when it reaches a lower temperature than your desired final temperature. For example, if you are aiming for a medium-rare steak, you should remove it from the heat when it reaches an internal temperature of 130-135°F (54-57°C). The steak will continue to cook during the resting period and will reach the final temperature of 135-140°F (57-60°C) for medium-rare.
If you are making a pan sauce, this is also the time to do so. You can use the fond, or the brown bits left in the pan, to create a delicious sauce. Simply remove any burnt bits and oil, and add your desired ingredients to the pan. You can also baste the steak with butter, garlic, and herb sprigs during the last two minutes of cooking.
After resting, slice the steak against the grain into thick slices. You can then spoon any extra sauce or garlic herb butter from the pan over the steak before serving. Pair your steak with side dishes such as roasted vegetables, mashed potatoes, or a simple green salad.
Resting and serving a steak properly are essential steps to ensure a juicy and flavorful final product. By allowing the steak to rest, the juices redistribute, and the steak reaches the ideal temperature. Serving the steak with a delicious pan sauce or garlic herb butter adds extra flavor and makes for a memorable meal.
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Frequently asked questions
Yes, you can pan-sear ribs. For country-style ribs, heat a skillet to medium-high heat and add the ribs to the pan to sear. For boneless pork ribs, heat oil in a large oven-safe skillet over medium-high heat, then add the ribs and sear for 2-3 minutes per side.
You can use a cast-iron skillet or another oven-safe pan.
It takes 10 to 15 minutes to pan-sear ribs on a stovetop. If you are searing boneless pork ribs, sear for 2-3 minutes per side.
Heat the pan to medium-high heat. 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.
