Cody Casey
Cooking a ribeye steak on a broiler pan is a great way to prepare this tasty cut of meat. It's a simple process that only requires a few ingredients and some time. The beef ribeye steak is the best part of the rib section of a cow, and it's known for its marbling, tenderness, and rich flavor. To get started, you'll want to remove the steaks from the refrigerator 30 minutes to an hour before cooking to let them come to room temperature. Then, preheat your oven and broiler pan, season the steaks, and cook them to your desired doneness. Let the steaks rest before serving to allow the juices to redistribute.
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What You'll Learn
Preheat the oven and skillet
To broil a ribeye steak, it is important to preheat your oven and skillet. This is a crucial step as it ensures your steak cooks evenly and efficiently. Here is a detailed guide to help you master this step:
First, adjust your oven rack so that it is placed 5 to 6 inches away from the heating element. This distance is important as it allows for even heat distribution. Place your broiler pan on the rack and ensure it is stable and secure.
Next, turn on your oven to the broiler setting. Set the temperature to high and preheat for around 15 to 20 minutes. This duration may vary slightly depending on your oven, so keep an eye on it to ensure it doesn't overheat. While the oven is preheating, prepare your skillet by placing it inside. A cast-iron skillet works best for broiling steak, as it retains heat effectively and creates those desirable sear marks.
During the preheating process, you can also prepare your steak. Remove the steak from the refrigerator about 30 minutes to an hour beforehand, allowing it to reach room temperature. This step is important because it ensures your steak cooks evenly. Rinse your steak and pat it dry with a paper towel. This step helps any seasonings you add to stick better to the surface.
Now that your oven and skillet are preheated, it's time to add your steak. Carefully remove the skillet from the oven using oven mitts to protect your hands from the heat. Place your steak on the hot skillet. It is important to note that the pan will be extremely hot and may spit and splatter, so caution is necessary.
With your steak placed on the skillet, you're ready to continue with the next steps of broiling your ribeye to perfection!
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Season the steak
To season a ribeye steak before broiling, start by rinsing the steak and patting it dry with a paper towel. This will help your seasonings stick better to the meat. Next, spray or drizzle both sides of the steak with olive oil or butter spray. If you're using butter spray, leave out the olive oil as the butter will add extra flavor.
Now it's time to add your seasonings. You can season your steak with salt and pepper, or get creative with other seasonings like garlic, smoked salt, or a teriyaki marinade. Be generous with your seasonings and make sure to coat both sides of the steak evenly. If you want to keep things simple, just use salt and pepper—this classic combination will enhance the natural flavor of the steak without overwhelming it.
If you're feeling adventurous, experiment with different types of salt and pepper. Try using gourmet garlic and black pepper or high-quality sea salt and freshly ground pepper for an extra special touch. You can also try marinating the steak in a teriyaki marinade before adding the salt and pepper for an extra flavor boost. Whatever seasonings you choose, make sure the steak is at room temperature before you start cooking so that it cooks evenly.
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Sear the steak
To sear your ribeye steak, first remove it from the refrigerator and allow it to come to room temperature for 30 minutes before cooking. This will ensure the steak cooks evenly. You can also rinse your steak and pat it dry with a paper towel. This step is optional but it will help your seasonings stick to the steak better.
Now, season the steak. You can use salt and pepper, or any other seasonings of your choice. You can also rub the steak with olive oil, or spray or drizzle both sides with olive oil or butter spray. Place the steak on a broiler pan.
Preheat your oven to broil on high. Place an oven rack on the second position from the top or 5-6 inches from the heating element. Place the broiler pan in the oven and heat it up for 5-7 minutes.
Once the oven is heated, place the steak under the broiler and sear for 3 minutes on each side for a total of 6 minutes. You can also sear the steak for 5-7 minutes on each side for a total of 10-14 minutes, depending on how well done you want your steak to be. Use spring-loaded tongs to flip the steak so that it cooks evenly on both sides.
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Cook the steak
Cooking the steak is a straightforward process. First, ensure your steak is at room temperature by removing it from the refrigerator 30 minutes to an hour before cooking. Next, preheat your oven and broiler pan by placing the pan 5-6 inches from the heating element and turning the broiler on high. You should also preheat your skillet, if using one, by heating it in the oven.
Once preheated, prepare your steak by rinsing it and patting it dry. Season both sides generously with your chosen seasonings—a simple combination of salt and pepper works well, but you can also try olive oil, garlic, or butter spray for extra flavor.
Now, place the steaks on the broiler pan or skillet, ensuring they are in direct contact with the heat source. Sear the steaks for 3 minutes on each side, then set the oven temperature to 500°F (260°C) to finish cooking. The cooking time will depend on the thickness of your steak and your desired level of doneness. For a 1-inch thick steak, cook for 2-3 minutes for rare, 4-5 minutes for medium-rare, and 4-5 minutes for medium-well.
Use a digital thermometer to check the internal temperature of the steak to ensure it reaches your desired doneness. Rare steaks should have an internal temperature of 120-130°F (49-54°C), medium-rare 130-140°F (54-60°C), medium 140-150°F (60-66°C), and medium-well 150-160°F (66-71°C).
Once your steak is cooked to your liking, remove it from the oven and let it rest for 5-15 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful steak.
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Let the steak rest
Allowing your steak to rest is an essential step in the cooking process. It ensures your steak is juicy and flavorful. As the meat rests, the muscle fibers relax, and the juices are redistributed throughout the steak. This is called carryover cooking. The outer layers of the steak cool while the temperature in the center continues to rise, and the juices flow back into the meat.
Resting time depends on the thickness of your steak. As a general rule, rest thinner cuts of meat for a minimum of 5–7 minutes. Thick cuts should rest for 10–20 minutes. You could rest your steak for 5 minutes for every inch of thickness, or 10 minutes for every pound. You could also rest the steak for half the time it took to cook. For example, if it took 20 minutes to cook, it should rest for 10 minutes.
While the steak rests, you can keep it warm by tenting the pan with aluminum foil. This will prevent the steak from cooling down too much. You can also add a pat of regular or flavored butter to the resting steak, which will melt into the meat and add a richer taste.
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Frequently asked questions
Before cooking, remove your steak from the refrigerator and allow it to reach room temperature, which should take around 30 minutes. Rinse your steak and pat it dry, then season both sides generously with olive oil, salt, pepper, and any other seasonings of your choice.
Preheat your oven to a high temperature, usually the highest setting. Place your oven rack 5-6 inches from the heating element, or in the second position from the top, to allow the broiler to spread its heat.
For a medium-rare steak, broil each side for around 5-7 minutes. For a medium steak, broil for 9-10 minutes in total. The cooking time will vary depending on the thickness of your steak and your desired level of doneness.
Use a digital thermometer to check the internal temperature of your steak. For rare steaks, cook to 120-125°F, medium-rare to 130-140°F, medium to 140-150°F, medium-well to 150-160°F, and well-done is 160°F and above.
