Ella Walter
Pan-broiling a ribeye steak is a great way to achieve a juicy, tender, and flavourful steak with a perfect crust. This method is suitable for beginners and experienced chefs and can be easily done at home. The key to success is balancing the cooking time in the pan and in the oven, as well as using a cast iron skillet or stainless steel pan that can withstand high heat. The choice of oil is also important, with avocado oil, peanut oil, ghee, or vegetable oil recommended due to their high smoke points. The thickness of the steak and the desired doneness level will determine the exact cooking time, and a meat thermometer can be a helpful tool to ensure the steak is cooked to your preference.
| Characteristics | Values |
|---|---|
| Pan | Cast iron or stainless steel |
| Oil | Avocado, peanut, ghee, vegetable, grapeseed, extra virgin olive oil |
| Steak thickness | 1 inch or 1.5 inches |
| Steak weight | 8 ounces |
| Seasoning | Salt, pepper, garlic, thyme, rosemary |
| Steak temperature | Bring to room temperature before cooking |
| Pan temperature | Medium-high heat |
| Sear time | 3-5 minutes on each side |
| Oven temperature | 450°F-500°F |
| Oven time | 2-7 minutes |
| Rest time | 2-5 minutes |
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What You'll Learn
Choosing the right cut of steak
Thickness:
The thickness of the steak will impact its cooking time and doneness. For pan-broiling, choose steaks that are at least 1 inch thick, with thicker cuts like 1.5 inches or more allowing for a better sear and preventing the steak from drying out. Thinner steaks can be more challenging to cook evenly and may require a shorter cooking time to avoid overcooking.
Marbling:
Marbling refers to the amount and distribution of fat within the steak. More marbled cuts, like rib-eye or T-bone, have a higher fat content, resulting in a juicier and more flavourful steak. These cuts are excellent choices for pan-broiling as the fat renders and adds flavour during the cooking process.
Personal Preference:
Consider your preferred level of doneness. If you like your steak rare to medium-rare, thicker cuts like ribeye or strip steak are ideal. For those who prefer their steak more well-done, leaner cuts like flank steak or London broil may be better choices, as they can be cooked longer without becoming overly tough.
Bone-in or Boneless:
The decision between bone-in or boneless ribeye steaks is a matter of personal preference. Bone-in steaks may have a slightly longer cooking time and often have more flavour, while boneless steaks are easier to cook evenly and are more convenient for serving.
Quality and Freshness:
Always opt for high-quality, fresh steak from a reputable butcher or grocery store. Look for bright red meat with a decent amount of marbling and firm texture. Avoid steaks with excessive liquid in the packaging or discolouration, indicating that they may not be at their freshest.
Size:
Consider the size of the steak in relation to your pan. Choose steaks that fit comfortably in your skillet, allowing for adequate space between them if cooking multiple steaks simultaneously. This ensures even cooking and proper searing.
In summary, selecting the right cut of steak for pan broiling involves considering thickness, marbling, your desired doneness, bone-in or boneless preference, and overall quality and freshness. By choosing wisely, you'll be well on your way to creating a mouthwatering pan-broiled ribeye steak.
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Selecting the right pan
Material
For pan-broiling a ribeye steak, it is recommended to use a cast-iron pan or a stainless-steel pan. Cast iron is a popular choice for searing steaks because it retains heat effectively and provides an excellent sear. Stainless steel is also suitable, offering durability and the ability to withstand high temperatures.
Pan Type
Choose a heavy-bottomed skillet or frying pan. A skillet with a thick base will ensure even heat distribution and help prevent hotspots that can cause uneven cooking. A medium-large skillet or frying pan is typically sufficient for cooking one or two steaks.
Pan Size
Consider the size of your steak when selecting the pan. The pan should be large enough to accommodate the steak comfortably without overcrowding. If you are cooking multiple steaks, you may need to cook them in batches to avoid overcrowding the pan, which can lead to uneven cooking.
Heat Tolerance
It is essential to select a pan that can withstand high heat. Pan-broiling requires high temperatures to achieve a proper sear on your steak. Choose a pan that is specifically designed for high-heat cooking to ensure the best results.
Non-Stick Coating
While not mandatory, a non-stick coating on the pan can make it easier to handle your steak during cooking and prevent it from sticking. However, with a cast-iron pan, a properly heated pan, and a steak that has been seared long enough, the steak should release easily without the need for a non-stick coating.
Oven-Safe
Since the process of pan-broiling typically involves finishing the steak in the oven, ensure that your chosen pan is oven-safe. Look for a pan that can withstand high oven temperatures without warping or damaging its coating.
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Picking the right oil
When pan-broiling a ribeye steak, selecting the right oil is crucial to achieving the perfect sear and flavour. Here are some factors to consider when choosing the best oil for the job:
Smoke Point
The smoke point of an oil refers to the temperature at which it begins to burn and smoke. For high-heat cooking methods like pan-broiling, it is essential to choose an oil with a high smoke point to prevent it from burning and imparting a bitter taste to your steak. Oils with high smoke points include canola oil, olive oil, and avocado oil.
Flavour
Different oils can subtly affect the flavour of your steak. Some oils, like avocado oil, are known for adding a delicious savouriness to the steak. However, other oils, such as canola oil, may impart a more subtle vegetable oil-like taste. Butter is also a popular choice for cooking steaks as it adds richness and flavour. You can even make a compound butter by mixing herbs and spices with softened butter for an extra flavour boost.
Steak Type
The type of steak you are cooking may also influence your choice of oil. Ribeye steaks, for example, are known for their rich marbling of fat, which means they can be quite fatty. As a result, you may want to use less oil or even skip it altogether when cooking ribeye. On the other hand, leaner cuts of steak may benefit from oils with more distinct flavours, like avocado oil, to enhance their taste.
Personal Preference
Ultimately, the best oil for pan-broiling a ribeye steak comes down to personal preference. Some people prefer the simplicity of using olive oil or canola oil, while others enjoy the added flavour that butter or avocado oil can bring. Don't be afraid to experiment with different oils to find the one that suits your taste buds and cooking style the best.
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Seasoning the steak
Seasoning is an important step in preparing a ribeye steak, as it enhances the natural flavour of the meat. Here is a step-by-step guide to seasoning your steak before pan broiling:
Firstly, remove your steak from the refrigerator about 30 minutes before cooking. This allows the steak to come to room temperature, which will ensure more even cooking.
Next, you'll want to pat the steak dry with paper towels and lightly coat both sides with a small amount of oil. You can use olive oil, grape seed oil, avocado oil, peanut oil, ghee, or vegetable oil. This step is important because it helps the seasoning stick to the steak.
Now it's time to season! For a classic steak seasoning, use a blend of coarse salt and freshly cracked black pepper. Generously sprinkle both sides of the steak with salt and pepper, gently pressing the seasoning into the meat. You can also use a store-bought steak seasoning blend or make your own. Some popular additional seasonings include garlic powder, onion powder, paprika, cayenne pepper, or dried herbs like rosemary and thyme.
If you have time, you can let the steak sit for a few minutes after seasoning to allow the flavours to penetrate the meat. You can also try a dry brining technique by seasoning the steak and then wrapping it tightly in plastic wrap and placing it back in the refrigerator for several hours or even overnight. This technique helps to deeply season the meat and results in a more tender steak.
Finally, once your steak is seasoned to your liking, it's ready to be pan-broiled! Remember to always use a cast-iron skillet or stainless-steel pan that can withstand high heat to get a nice sear on your steak.
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Cooking the steak
Firstly, remove your steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Then, preheat your oven to 450°F and place a cast-iron skillet inside the oven to heat up.
While the skillet is heating up, season both sides of the steak with salt and pepper, gently pressing the seasoning into the steak. You can also add other seasonings of your choice, such as garlic and thyme.
Once the skillet is hot, carefully remove it from the oven using oven mitts and place it on the stove over medium-high heat. For a good sear, make sure the pan is hot before placing the steak in it. Add a couple of tablespoons of oil with a high smoke point, such as avocado oil, peanut oil, ghee, or vegetable oil. Do not use butter or olive oil.
Place the steak in the pan and sear for 2-5 minutes on each side, depending on the thickness of the steak and your desired level of doneness. For a 1" thick steak, cook each side for 3-4 minutes for medium-rare. If your steak is 1½" thick, cook the first side for about 5 minutes.
After searing, place the entire skillet back in the oven for 6-7 minutes. Then, remove the pan from the oven and place it over low heat. Flip the steaks and top them with butter. Tilt the pan to pool the melted butter, then use a metal spoon to baste the steaks with the butter for about 3 minutes.
To check if your steak is done, use a meat thermometer to check the internal temperature at the thickest part of the steak. The temperature will depend on your desired level of doneness, ranging from rare to medium-well.
Finally, remove the steak from the skillet, cover it loosely with foil, and let it rest for 2 minutes before serving.
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