Emilie Meyer
A ribeye steak is a cut from the upper rib cage area of a cow, known for its rich marbling and juicy flavour. When it comes to cooking this cut of meat, pan-grilling is a popular method. The internet, and YouTube in particular, is awash with tutorials and tips on how to achieve the perfect pan-grilled ribeye steak. From seasoning and searing to the type of pan you should use, there's a lot to consider when attempting this dish. So, if you're looking to impress your Valentine or simply treat yourself to a steakhouse-style dinner at home, read on for a step-by-step guide to pan-grilling the perfect ribeye steak.
| Characteristics | Values |
|---|---|
| Steak Type | Ribeye |
| Steak Quality | USDA Prime or Wagyu |
| Steak Cut | Boneless or bone-in |
| Steak Thickness | 1-1.5 inches |
| Cooking Equipment | Cast iron skillet or pan, stainless steel pan, or carbon steel pan |
| Seasoning | Salt, black pepper, butter, and fresh herbs |
| Oil | Canola or olive oil |
| Cooking Time | 9-15 minutes |
| Serving Suggestions | Mashed potatoes, garlic mashed potatoes, salad |
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What You'll Learn
Choosing the right pan
Cast Iron Skillet or Pan
A cast iron skillet or pan is the most recommended option for cooking ribeye steak. It retains heat exceptionally well, allowing you to achieve a beautiful, even crust on your steak. The cast iron's heat retention also helps keep the grease, smoke, and splatter contained within the pan, making it a tidier option for indoor cooking. However, cast iron pans can be heavy, making basting more challenging. Additionally, if the pan gets too hot, your butter may burn.
Stainless Steel Pan
A stainless steel pan is another viable option for cooking ribeye steak. Some chefs prefer stainless steel because it is easier to control the heat by moving the pan on and off the burner. This helps prevent the butter from burning. Stainless steel pans also provide a better sear than cast iron, according to some users. However, they may not retain heat as well as cast iron, and you may experience more grease splatter.
Carbon Steel Pan
If you don't have access to a cast iron or stainless steel pan, a carbon steel pan can also work well for cooking ribeye steak. It will provide similar results to stainless steel in terms of heat retention and ease of use.
Non-Stick Pan
It is generally advised to avoid using a non-stick pan for cooking ribeye steak. Non-stick pans cannot achieve the same level of crust on the steak as cast iron, stainless steel, or carbon steel pans.
Other Considerations
When choosing your pan, consider the thickness of your steak. If your steak is over 1" thick, you may need to finish cooking it in the oven, especially if you prefer your steak medium-rare. Additionally, always ensure your pan is hot before adding the steak. You can test this by flicking a few drops of water onto the pan; if they sizzle and evaporate quickly, the pan is ready.
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Preparing the steak
Next, season your steak generously. In a small bowl, combine seasoning salt, lemon and pepper seasoning, and kosher salt. Add lots of black pepper and mix to create a rub for your steak. Sprinkle the rub on one side of the steak, then flip and rub the remaining seasoning all over. You can also add other seasonings like garlic powder, paprika, or Italian seasoning for an extra burst of flavour. Some recipes suggest salting the steak well ahead of time, leaving it uncovered in the fridge to dry out, which will help you achieve an amazing sear.
Before cooking, choose the right equipment. A cast iron skillet or pan is ideal as it retains heat well and helps achieve a beautiful crust. If you don't have cast iron, a stainless steel or carbon steel pan can work, but avoid non-stick pans as they can't create the same level of crust. Make sure your pan is hot before adding the steak. You can test this by flicking a few drops of water onto the pan; if they sizzle and evaporate quickly, the pan is ready.
Finally, add a cooking fat to your pan. You can use olive oil, butter, or a combination of both. Butter adds flavour but burns more easily, so some cooks recommend a mixture of butter and ghee to prevent burning while achieving the desired flavour.
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Making a rub
A good rub can make all the difference in the final flavour of your steak. A simple salt and pepper rub can be delicious, but if you want to take it to the next level, you can create a dry rub with a combination of spices and herbs.
A basic dry rub for steak usually includes salt, pepper, and brown sugar. You can then add a variety of spices such as paprika (preferably smoked)>,
To make the rub, simply combine all the ingredients in a small bowl, using a fork or whisk to mix well and break up any clumps. You can then use your fingers and hands to rub the spice blend into the steak, making sure to cover both sides generously.
For the best results, it is recommended to let the steak sit at room temperature for at least 15-30 minutes after applying the rub, to allow the flavours to permeate the meat. The steak can also be refrigerated overnight or for at least an hour to let the flavours develop even more.
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Cooking the steak
First, decide on the quality of steak you want to cook. USDA Prime or Wagyu ribeye is recommended for pan-searing because they are already top-quality, tender cuts of meat. Next, season your steak generously with salt and pepper to enhance its flavour. You can also add garlic powder or paprika for an extra burst of flavour. If you have the time, you can marinate the steak in your favourite blend for 1-2 hours before cooking.
Before cooking, bring the steak to room temperature by leaving it out for about 30 minutes to an hour. This will help the steak cook more evenly. If you want to salt your steak, do so well ahead of time and let it dry out uncovered in the fridge. This will give you an amazing sear.
When you're ready to cook, heat a cast iron skillet or cast iron pan over medium heat. Cast iron is preferred because it retains heat well and gives you a great sear. If you don't have cast iron, you can use a stainless steel or carbon steel pan, but avoid non-stick as it won't achieve the same level of crust. Once the pan is hot, add olive oil and butter. Cook until the oil is hot and the butter begins to brown. Then, place your steak into the sizzling butter and oil mixture.
Cook your steak for 9-15 minutes, depending on its thickness. For a 1-inch ribeye steak, grill for 9-12 minutes, and for a 1½ inch steak, grill for 12-15 minutes. You can also use a meat thermometer to help you determine when your steak is done. For a medium steak, cook it to 145°F.
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Resting and serving the steak
To rest the steak, remove it from the grill or burner and transfer it to a cutting board, warm plate, or serving platter. Tent the steak with aluminium foil to trap the heat. You can use this time to prepare any sides, such as a sauce, salad, or baked potatoes.
When it comes to serving, a pan-fried ribeye steak goes well with roasted garlic mashed potatoes and a classic salad. Alternatively, top the steak with a pat of compound butter.
Some chefs prefer to use a cast iron pan on the grill to cook their ribeye steak. This method ensures even cooking and keeps the smoke and mess out of the kitchen.
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Frequently asked questions
A cast-iron skillet or cast-iron pan is ideal as it retains heat well and can achieve a beautiful crust on the steak. If you don't have a cast-iron skillet, a stainless steel or carbon steel pan can also work. Avoid using a non-stick pan as it can't achieve the same level of crust on the steak.
Cooking ribeye steak in a pan requires medium to medium-high heat. This ensures even cooking and a brown, caramelized exterior.
For a 1-inch ribeye steak, grill for 9-12 minutes, and for a 1½ inch steak, grill for 12-15 minutes.
It is recommended to salt the steak well ahead of time, letting it dry out uncovered in the fridge to get an amazing sear. You can also marinate the steak in your favourite blend for 1-2 hours before cooking. Before cooking, bring the steak to room temperature by leaving it out for about 30 minutes to an hour.
You can serve ribeye steak with roasted garlic mashed potatoes and a classic salad. You can also top the steak with compound butter and fresh herbs, such as rosemary, thyme, or sage.
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