Emilie Meyer
Cooking a ribeye steak in a pan is a great way to bring out its rich flavour and create a delicious crust. The cooking time will depend on the thickness of the steak and the level of doneness you prefer. For a rare steak, cook for 4 minutes in total; for medium, 5-6 minutes; and for well-done, 8-10 minutes. It is recommended to sear and turn the steak every 30 seconds to a minute, and to let it rest for 5-10 minutes before serving to allow the juices to redistribute.
| Characteristics | Values |
|---|---|
| Steak thickness | 1-1.25 inches |
| Steak type | USDA Prime, Wagyu, Spinalis, or boneless ribeye |
| Steak temperature | Room temperature |
| Pan type | Cast iron or stainless steel |
| Pan temperature | Very hot |
| Oil type | Vegetable, sunflower, avocado, or olive |
| Oil temperature | Smoking point |
| Seasoning | Salt, pepper, garlic powder, paprika, rosemary, thyme, or oregano |
| Cooking time | 4-10 minutes |
| Internal temperature | 115-135°F |
| Resting time | 5-10 minutes |
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What You'll Learn
Rare ribeye: 4 minutes in total
Cooking a ribeye steak in a pan is a great way to get a delicious, all-over sear on your meat. To make a rare ribeye, you'll want to cook your steak for 4 minutes in total. Here's a step-by-step guide to help you achieve the perfect rare ribeye:
First, take your ribeye steak out of the refrigerator 30 minutes to an hour before cooking. This is a crucial step as it allows your steak to reach room temperature, which helps it cook more evenly. A steak that's still cold from the fridge won't cook evenly and may end up undercooked.
Next, pat your steak dry with paper towels to remove any excess moisture. A dry steak will brown better. Season both sides of your steak generously with kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder, paprika, or fresh herbs if you want to enhance the flavor of your steak.
Now, it's time to heat up your pan. Use a heavy-bottomed skillet, preferably cast iron, over medium-high to high heat. Add some olive oil or unsalted butter to the pan and let it heat up until the oil shimmers or the butter foams. It's important to get your pan nice and hot before adding the steak to ensure a good sear.
Carefully place your seasoned steak into the hot pan, being cautious of any oil splatter. Let the steak sear without moving it for about 2 minutes on the first side. Then, flip your steak and cook it for another 2 minutes on the second side. This will give you a total cooking time of 4 minutes, resulting in a beautifully rare steak.
Once your steak is cooked to your desired level of doneness, transfer it to a plate or cutting board and let it rest for 5 to 10 minutes before slicing or serving. This resting period allows the juices to redistribute, ensuring your steak is juicy and flavorful.
And that's it! You now have a perfectly cooked, rare ribeye steak. Don't forget to serve it with your favorite side dishes, like roasted vegetables, mashed potatoes, or a simple green salad. Enjoy your delicious, pan-fried ribeye!
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Medium-rare ribeye: 5-6 minutes in total
Cooking a medium-rare ribeye steak in a pan takes around 5-6 minutes in total. The key to achieving a good sear and a crispy crust is to use a hot pan, oil, and lots of heat.
First, ensure your steak is dry by patting it with paper towels. Season the steak generously with salt and pepper to enhance its flavor. You can also add other seasonings like lemon and pepper or seasoned salt. Some recipes suggest adding pepper later in the cooking process, as pepper can burn at high temperatures.
Next, heat a little vegetable oil in a medium frying pan or cast-iron skillet over medium-high to high heat until it starts to smoke. Place the steak in the pan and cook, flipping every minute or so, until it is dark golden brown all over. This should take around 2 minutes on the first side. Then, flip the steak and cook for another 2-3 minutes on the second side for a total of 4-5 minutes. If you want browned sides, stand the steak on its side with tongs and sear for a minute or two.
Finally, lower the heat to medium-low and cook for another 30 seconds to 1 minute for a total cooking time of 5-6 minutes. You can baste the steak with butter, garlic, and herbs during the final minutes of cooking.
After cooking, let the steak rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a juicier and more flavorful steak.
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Medium ribeye: 5-6 minutes per side
To cook a medium ribeye steak, you'll need to pan-fry it for 5-6 minutes on each side. This cooking time assumes that you're using a thick, 1-inch ribeye steak, and that you want to achieve a nice sear on the outside.
Before you start cooking, take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This allows for more even cooking. Then, pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. You can also add minced garlic or fresh herbs if desired, pressing them into the surface of the steak.
When you're ready to cook, heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. You'll know the pan is hot enough when you see a wisp of smoke. Place the steak in the pan and cook for 5-6 minutes, then flip it over and cook for another 5-6 minutes on the other side. If you want a nice crispy sear on the outside, keep the heat higher at first, then decrease it to medium-low after flipping the steak.
After cooking, let the steak rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a juicier and more flavorful steak. The internal temperature of a medium ribeye steak should be 140-145°F (60-63°C). Keep in mind that the steak will continue to cook slightly during the resting period, so remove it from the heat when it's 2-5 degrees below your desired final temperature.
You can serve your medium ribeye steak with classic steak sides like French fries, mashed potatoes, roasted vegetables, or a simple green salad. Enjoy!
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Preparing the steak: 30 minutes to an hour at room temperature
Preparing the steak is a crucial step in achieving a delicious and juicy ribeye. It is recommended that you take the steak out of the refrigerator and leave it at room temperature for about 30 minutes to an hour before cooking. This is an important step as it allows the steak to cook more evenly, preventing the outside from burning while the inside remains undercooked.
There are a few different opinions on the ideal amount of time to leave the steak at room temperature. Some sources suggest that 20 to 30 minutes is sufficient, while others recommend up to 40 minutes for a 500g steak. Leaving the steak at room temperature for too long may not make a significant difference to the final product, as the temperature difference is relatively small compared to the cooking temperatures. However, it is important to note that leaving raw meat at room temperature for too long can be unsafe.
During this time, you can prepare the steak by patting it dry with paper towels to remove any excess moisture. This step is important as it helps the steak to brown better during cooking. You can also season the steak with salt and pepper, or try an overnight dry brine by leaving the steak on a drying rack in the fridge for 24 hours before cooking. This process helps to draw out moisture, creating a better crust and a juicier steak.
If you choose to season the steak with salt before cooking, it is important to let it rest for a while to allow the salt to break down the myosin proteins. This will give your steak a crispier texture. However, if you are cooking a smaller steak, be mindful that salting too early can cause the steak to lose moisture and start to cure, affecting the crust.
Additionally, it is recommended to use a heavy-based pan, preferably cast iron, when cooking your ribeye steak. Make sure to preheat the pan and add a small amount of olive oil or vegetable oil. You can test if the pan is hot enough by flicking a few drops of water onto it; if they sizzle and evaporate quickly, the pan is ready for your steak.
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Testing the pan's heat: flick water droplets and observe
Testing the pan's heat by flicking water droplets is a well-known method, also known as the "water test". It is a simple and effective way to determine if your pan is hot enough for cooking your ribeye steak. Here is a step-by-step guide to performing the water test:
Prepare the Pan
Firstly, ensure that your pan is dry. This is important because the water test works by observing how the water droplets interact with the dry surface of the pan. Any residual moisture on the pan can affect the accuracy of the test.
Heat the Pan
Turn on the stove and set it to medium-high heat. This is a good starting point for searing ribeye steak, as you want the pan hot enough to create a delicious crust on the steak. You can adjust the heat as needed during the cooking process.
Flick Water Droplets
Once the pan has been heating for a couple of minutes, it's time to perform the water test. Gently flick or sprinkle a few drops of water onto the pan. Observe the behaviour of the water droplets carefully.
Interpreting the Results
If the water droplets form balls and glide or roll around the pan's surface like mercury, the pan is adequately preheated and ready for cooking. This indicates a medium-high or high heat, perfect for searing steak.
On the other hand, if the water fizzles, splits into multiple droplets, or evaporates too quickly, the pan is not hot enough. In this case, continue heating the pan and perform the water test again after a short interval.
Adding Oil
Once your pan has passed the water test, it's time to add a thin layer of cooking oil. Pour a small amount of oil into the pan and ensure it coats the entire cooking surface. Heat the oil for about 30 seconds to a minute. If the oil starts to smoke, your pan is too hot, so be cautious.
A properly heated pan will cause the oil to glisten and move gently across the surface. This indicates that the pan is now ready for cooking your ribeye steak!
By following these steps and observing the behaviour of water droplets, you can ensure that your pan is at the correct temperature for cooking ribeye steak. Remember, cooking times may vary depending on your desired doneness and the thickness of your steak, so adjust your cooking time accordingly. Enjoy cooking your ribeye steak to perfection!
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Frequently asked questions
For a medium-rare steak, cook for 3-4 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C).
For a medium steak, cook for 5-6 minutes per side, or until it reaches an internal temperature of 140-145°F (60-63°C).
Test the heat by flicking a few drops of water onto the pan. If they sizzle and evaporate quickly, the pan is ready.
Let the steak rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a juicier steak.
Look for a thick cut with good marbling (fat) running through the meat, as this creates more flavour.
