Tiffany Haney
Cooking ribeye steak in a pan is an easy way to achieve a delicious, juicy, and tender steak with a golden crust. The process is simple and quick, taking less than 10 minutes to cook the steak to medium-rare. The key steps include bringing the steak to room temperature, seasoning generously with salt and pepper, using a cast iron skillet or pan for even heat distribution, creating a good sear by heating the pan first, flipping the steak regularly, and finishing with butter, garlic, and herbs. The steak is then allowed to rest for 5 minutes before serving, ensuring a juicy and tender result.
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What You'll Learn
Choosing the right cut of ribeye steak
You can choose between a boneless ribeye or bone-in ribeye. While bone-in steaks take longer to cook and usually require finishing in the oven, some people believe they are more flavourful. Boneless steaks are also just as delicious and can be easier to cook. If you have the chance, Spinalis steak (ribeye cap) is the tastiest part of the ribeye, with incredible tenderness, juiciness, and marbling. For best results, choose a good set of 1-inch boneless ribeye steaks with a vibrant red colour, fresh from the butcher.
Before cooking, remove the steaks from the fridge and let them come to room temperature, which will take about 30 to 40 minutes. This will ensure even cooking. Pat the steak dry with paper towels to remove any excess moisture, which is crucial for creating a better crust. Season the steak generously on both sides with salt and pepper, or just salt if you want to avoid burning. You can also add garlic powder or paprika for an extra burst of flavour.
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Preparing the steak before cooking
Bring the steak to room temperature
Remove the steak from the fridge and let it sit at room temperature for about 30 to 40 minutes before cooking. This helps the steak cook more evenly and prevents it from overcooking on the outside while remaining undercooked inside. It also allows the steak to rise in temperature, resulting in a more thorough cook from the inside out.
Pat the steak dry
Use a paper towel to pat the steak dry and remove any excess moisture. This step is important as it helps create a better crust on the steak, locking in the juices and enhancing the overall flavor.
Season the steak
Generously season the steak with freshly ground black pepper and kosher salt. You can also add other seasonings like garlic powder, paprika, or a blend such as Italian seasoning or herbs de Provence. For a simple steak marinade, mix softened butter with herbs and spices and rub it over the steak for extra flavor and tenderness.
Choose the right cooking equipment
A cast iron skillet or cast iron pan is ideal for cooking ribeye steaks because it retains heat well and helps achieve a beautiful crust. If you don't have a cast iron skillet, a stainless steel or carbon steel pan can also be used. Avoid using a non-stick pan as it won't create the same level of crust.
Heat the pan
Heat the pan over medium-high to high heat until it is very hot. You can test the heat by flicking a few drops of water onto the pan; if they sizzle and evaporate quickly, the pan is ready. Add a little bit of vegetable oil, canola oil, or olive oil to the pan before placing the steaks in.
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Cooking the steak
First, bring the steak to room temperature. This usually takes about 30 minutes to an hour. This step is important because it helps the steak cook more evenly, preventing the outside from burning while the inside remains raw.
Next, pat the steak dry with a paper towel to remove any excess moisture. This is another crucial step as it helps create a better crust on the steak, locking in the juices and enhancing the flavour.
Now, season the 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 want to get creative, make a compound butter by mixing a few herbs and spices with softened butter. This will add even more flavour to your steak!
After seasoning, heat a cast iron skillet or cast iron pan on the stove over medium-high heat. A cast iron pan is ideal because it retains heat exceptionally 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. Heat the pan until it's very hot, and then add in the oil.
Place the steak in the pan and let it cook for 3-4 minutes to create the initial sear. Then, flip it and cook on the other side for 2-3 minutes or until your desired level of doneness. For a medium-rare steak, cook the steak for about 2 1/2 minutes on the second side. You can also stand the steak up on its side with tongs to sear the edges for a minute or two if you want browned sides.
Finally, add some butter, garlic, and herbs to the pan. When the butter has melted, baste the steak with the butter as it finishes cooking. Transfer the steak to a cutting board and let it rest for 5 minutes before serving. This allows the juices to redistribute, enhancing the flavour and texture of the steak.
And that's it! Your perfectly cooked ribeye steak is ready to be enjoyed. Don't forget to spoon any extra garlic herb butter from the pan over the steak before serving. Bon appétit!
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Resting the steak
Resting your steak is an important step in the cooking process. It allows the juices to redistribute throughout the meat, resulting in a juicier and more flavourful steak. This is because the heat of a grill or pan makes the meat's muscle fibres contract, squeezing out moisture. When the steak is removed from the heat, the fibres loosen and can reabsorb the juice.
Let the steak rest for 5-10 minutes. Some sources suggest 5 minutes is enough, while others recommend 10 minutes to lock in the juices. One rule of thumb is to let the steak rest for 1 minute per 100 grams (or 3.5 ounces) of meat. Another is to let it rest for 5 minutes per inch of thickness.
During the resting period, the steak will continue to cook and rise in temperature, so it is important to remove it from the heat when it is 2-5 degrees below your desired final temperature. This will result in a more thorough cook from the inside out.
Do not cut the steak before the resting period, as this will cause the juices to flow out before they have had a chance to reabsorb. Instead, transfer the steak to a plate or cutting board and cover it loosely with foil to keep it warm.
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Serving the steak
Once you've cooked your ribeye steak to perfection, it's time to serve it! But first, don't forget to let the steak rest. Transfer the steak to a cutting board and let it rest for about 5 minutes. This step is crucial as it allows the juices to redistribute, enhancing the flavor and texture of the meat. If you're aiming for a medium-rare steak, pull the steak off the heat when it's about 5 degrees below your desired temperature, as the steak will continue to cook even after being removed from the heat.
Now, it's time to plate your steak. You can simply place the steak on a plate and spoon some of that delicious garlic herb butter from the pan over the steak. Don't let that buttery goodness go to waste! You can also slice the steak for a nice presentation and drizzle the pan sauce over the slices. As a side, mashed potatoes and a classic side salad are always a great choice. If you're feeling fancy, you can add some garlic butter shrimp to the meal. And for a special occasion, a classic cheesecake for dessert will surely impress.
When it comes to drinks, a glass of red wine is a perfect pairing with your ribeye steak. If you're in the mood for something stronger, a bold Cabernet Sauvignon or a full-bodied Zinfandel will complement the rich flavors of the steak beautifully. For something a little more unusual, a peaty Scotch or a robust bourbon will also work well.
Finally, don't forget to enjoy your steak! Take a moment to admire the juicy, golden-brown crust and inhale the mouthwatering aroma before digging in. Remember, a well-cooked ribeye steak is a thing of beauty, so savor every bite and don't be afraid to indulge in a little steak-induced food coma.
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Frequently asked questions
First, bring the steak to room temperature by leaving it out for 30 minutes to an hour. Pat the steak dry with a paper towel to remove excess moisture, then season generously with salt and pepper.
A cast iron skillet or cast iron pan is ideal, as it retains heat well and helps achieve a good crust. If you don't have one, a stainless steel or carbon steel pan will also work.
Flick a few drops of water onto the pan. If they sizzle and evaporate quickly, the pan is ready.
For a 1-inch thick steak, cook for 3-4 minutes on the first side, then flip and cook for 2-3 minutes on the other side for medium-rare. Adjust the cooking time for your desired level of doneness.
Let the steak rest for 5 minutes before serving. You can serve it with mashed potatoes and a side salad, or baked potatoes and roasted broccoli. Don't forget to spoon over some garlic herb butter from the pan!
