Ella Walter
Pan-fried ribeye steak is a juicy, flavourful, and tender dish that can be cooked in under 10 minutes. The key to achieving a perfect steak is to pat the meat dry to ensure a beautiful crust, season generously, and use a very hot pan to sear the steak. The steak should be cooked to a minimum of medium-rare to ensure the fat running through the meat is cooked, adding flavour to the dish. The steak can be finished with a compound butter made with herbs and spices, and served with mashed potatoes and a side salad.
| Characteristics | Values |
|---|---|
| Steak thickness | 1-2cm |
| Steak type | Boneless ribeye |
| Steak prep | Pat steak dry, season with salt and pepper, bring to room temperature |
| Pan type | Cast iron skillet |
| Pan prep | Heat pan to very hot, add oil |
| Cooking time | 3-4 minutes each side for rare, 8-10 minutes for medium-rare |
| Temperature | 50C for rare, 60C for medium, 70C for well done |
| Finishing | Top with butter, garlic, herbs |
| Resting time | 5 minutes |
| Serving suggestions | Mashed potatoes, salad, red wine sauce, garlic butter shrimp |
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What You'll Learn
Choosing the right steak
Bone-in or Boneless
You can choose between bone-in and boneless ribeye steaks. Some people prefer bone-in steaks because they believe they are more flavourful, and they enjoy nibbling on the meat attached to the bone. However, boneless steaks are just as delicious and tend to be easier to slice. Boneless ribeye steaks are also quicker to cook, while bone-in steaks usually require finishing in the oven. Ultimately, the decision comes down to personal preference, as experts claim there is no significant difference between the two.
Marbling
Look for a ribeye steak with a good amount of marbling, which refers to the streaks of fat within the meat. Marbling adds flavour and results in a more tender steak.
Thickness
The thickness of the steak will impact the cooking time. A thicker steak will take longer to cook and will need to be seared for a few minutes longer. Most recipes recommend using a 1-inch thick steak.
Colour
Choose a ribeye steak with a vibrant red colour. This indicates freshness.
Cut
The cut of the steak is important. If you can get your hands on a Spinalis steak (ribeye cap), this is the tastiest part of the ribeye. It has incredible tenderness, juiciness, and marbling.
Preparation
Before cooking, it is essential to bring the steak to room temperature for about 30 minutes. This ensures a more even cook. Pat the steak dry with a paper towel to remove excess moisture, as dry steaks tend to brown better.
By considering these factors when choosing your ribeye steak, you'll be well on your way to creating a delicious, pan-fried steak dinner.
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Preparing the steak
Before seasoning, it's essential to pat the steak dry with kitchen paper to remove any excess moisture. This step will help you achieve a beautiful crust as it ensures the outside of the steak crisps up nicely when it hits the hot pan. You can do this up to 8 hours in advance and keep the steak in the fridge until half an hour before cooking, at which point you should bring it to room temperature.
When it comes to seasoning, be generous! Salt and pepper are essential, but feel free to add other herbs and spices to suit your taste. You can use a pre-made seasoning blend or create your own rub with herbs like rosemary, thyme, sage, oregano, or marjoram. Don't be shy—really massage that seasoning into the meat. You can also try a simple steak marinade if you want to add even more flavour and tenderness.
Now it's time to heat up your pan. A cast iron skillet is ideal, as it retains and distributes heat more evenly. Get the pan very hot—you want it hot enough to sear the steak and create a beautiful golden crust. Add a little vegetable, canola, or olive oil—something with a high smoke point. You'll know the pan is ready when you see a wisp of smoke or the oil starts to shimmer.
With your pan hot and ready, it's time to cook the steak. Place the steak in the pan and let it sear for 3-4 minutes before flipping it and cooking the other side for 2-3 minutes or until your desired level of doneness. For a steak that's about 1 1/4 inches thick, it will take 8 to 10 minutes of cooking time for a medium-rare finish. If you want browned sides, stand the steak up on its side with tongs and sear for a minute or two.
Finally, let the steak rest for a few minutes before serving. This step is essential, as it allows the juices to redistribute throughout the meat, ensuring a juicy, tender bite. If you've made a herb butter sauce, spoon it over the steak while it rests, and don't forget to drizzle any leftover pan sauce on top before serving.
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Preparing the pan
Choose the Right Pan
Select a medium-large, heavy-based frying pan or a cast-iron skillet. A cast-iron pan is ideal for quick searing as it retains and distributes heat more evenly. Ensure the pan is large enough to accommodate the steak with some room around it. Using a pan that is too small can cause the steak to steam instead of sear.
Preheat the Pan
Before adding any oil or butter, heat the dry pan over medium-high to high heat until it becomes very hot. You may notice a wisp of smoke or that the pan is shimmering, indicating it is hot enough. This step is crucial for achieving a good sear and a beautiful crust on your steak.
Add Oil or Butter
Once the pan is sufficiently hot, add a small amount of oil or butter. For oil, consider using vegetable, canola, or olive oil, as these options have high smoke points. Butter will add richness and flavor, but it burns easily, so be cautious. You can also use a combination of both.
Temperature Adjustments
If using butter, reduce the heat to medium-high after adding it to the pan to prevent burning. If you notice your pan starting to burn at any point during cooking, slightly reduce the heat.
Prepare the Garlic and Herbs
While the pan is heating, prepare your garlic and herbs. Smash, mince, or use garlic powder. For herbs, consider rosemary, thyme, sage, oregano, or a combination. These will be added to the pan along with the butter.
Final Checks
Ensure your pan is hot enough before placing the steak. You want the steak to sear immediately upon contact with the pan. A properly heated pan will give your steak a nice caramelized exterior.
By following these steps, you will have a well-prepared pan that is ready for cooking your ribeye steak to perfection. Remember, a properly prepared pan is key to achieving a delicious, well-seared steak.
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Cooking the steak
First, bring the steak to room temperature by letting it sit for about 30 minutes. Choose a good set of 1-inch boneless ribeye steaks with a good amount of marbling throughout and a vibrant red colour. If you can get your hands on a Spinalis steak (ribeye cap), that is the tastiest part of the ribeye with incredible tenderness, juiciness and marbling.
Pat the steak dry with paper towels to remove excess moisture. This is a key step in achieving a beautiful crust. Getting rid of any residual moisture ensures the outside of the steak crisps up nicely and caramelises as soon as it hits the hot pan. Season both sides of the steak generously with salt and pepper. Don't skimp on the seasoning as this contributes to the flavour, and the seasoning will also help create a crust.
Heat a little vegetable oil in a medium frying pan or cast iron skillet over medium-high heat until you see a wisp of smoke. You want the pan hot enough to do a good job of searing, so don't be afraid of the heat. Make sure the pan is large enough that there is room around the steak. If you overcrowd the pan, the temperature will drop too quickly and the steak will steam and stew rather than sear and brown.
When the pan is hot enough, place the steaks in the pan. Let them cook for 3-4 minutes to create the initial sear, then flip and cook on the other side for 2-3 minutes, or until desired doneness. For a steak that is about 1 1/4 inches thick, it will take 8 to 10 minutes of cooking time on the stovetop over high heat until it registers 120ºF for medium-rare. If you have a thinner steak, check on it earlier, and if you have a thicker steak, continue searing and flipping the steak until it hits 120ºF, which will take a few minutes longer.
If you want browned sides, stand the steak up on its side with tongs to sear for a minute or two. For best results, use a meat thermometer to verify that the steak has cooked to your desired level of doneness. The temperatures you're looking for in the middle of the steak are 50ºC for rare, 60ºC for medium, or 70ºC for well done.
When the steak is almost ready, add some butter, garlic and herbs to the pan. Baste the steak with the melted butter as it finishes cooking. Transfer the steaks to a cutting board and let them rest for 5 minutes before serving. This lets the juices redistribute throughout the meat. Top with some freshly ground pepper if you like a peppery kick. Before serving, spoon extra garlic herb butter from the pan over the steaks.
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Resting and serving the steak
Once you've cooked your ribeye steak to perfection, it's time to let it rest and then serve it up. But don't forget about it while it's resting—you can prepare some delicious sides and sauces to go with your steak.
Resting the steak
After cooking, transfer your steak to a cutting board and let it rest for around 5 minutes. This is an essential step as it allows the steak to retain its juices, ensuring a tender and flavoursome bite.
Sides and sauces
While your steak is resting, you can prepare some sides and sauces to accompany your meal. Here are some ideas:
- Mashed potatoes
- Salad
- Baked potatoes
- Creamed spinach
- Truffle oil pomme purée
- Fondant potatoes
- Garlicky green beans
- Warm tortillas with salsa and sliced radishes
- Rice
- Roasted broccoli
You could also make a sauce to drizzle over your steak and sides. A simple combination of butter, garlic, and herbs is a classic, but you could also try something more complex like a red wine sauce, peppercorn sauce, chimichurri, or béarnaise.
Serving the steak
After resting, you can either slice the steak and serve it with a drizzle of sauce, or leave it whole. It's up to you! Don't forget to spoon any leftover garlic herb butter from the pan over the steak before serving.
And there you have it—your ribeye steak is ready to serve!
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