Pan-Roasted Ribeye: The Ultimate Guide

Pan-roasting a ribeye steak is a great way to enjoy a juicy, tender, and flavourful steak without firing up the grill. It's also a quick and easy method that can be used to cook steak for a special occasion or a simple weeknight dinner. Here's everything you need to know about how to pan-roast a ribeye steak to perfection.

Choosing the right cut of ribeye

When it comes to selecting the perfect ribeye steak, there are several factors to consider. From the type of feed the cow has consumed to the amount of fat marbling in the meat, each aspect plays a crucial role in determining the quality and taste of your final dish. Here are some guidelines to help you choose the right cut of ribeye for your pan-roasted masterpiece:

Grass-Fed vs. Grain-Fed

The first consideration is whether to choose grass-fed or grain-fed beef. Grass-fed steak is generally considered a healthier option, as it tends to be leaner and contains higher levels of Omega-3s, fatty acids, and vitamins A and E. It also boasts a more complex flavour profile, making it a favourite among those who appreciate a well-rounded taste experience. However, grain-fed beef, with its diet of soy, corn, and other grains, results in higher intramuscular fat content, leading to juicier steaks with a richer flavour. Ultimately, the choice between grass-fed and grain-fed comes down to personal preference and the desired culinary outcome.

Understanding the Beef Grade System

The United States Department of Agriculture (USDA) has established a beef grading system that can guide your selection. The system grades beef according to age and fat marbling, with "Prime" being the highest grade due to its superior marbling. The second grade is "Choice," which is widely available in groceries and offers a good balance of marbling and flavour. Finally, the "Select" grade is much leaner and has minimal marbling, making it ideal for those watching their fat and cholesterol intake.

Examining Marbling

When choosing your ribeye, look for a cut with abundant marbling—those beautiful white flecks of fat distributed throughout the meat. Prime cuts have the best marbling, but they also come with a higher price tag. Choice cuts offer a happy medium, providing a good amount of fat at a more reasonable cost. Remember, marbling equals tenderness, so don't shy away from those fatty lines!

Thickness Matters

The ideal thickness for a ribeye steak is about one and a quarter inches. This thickness allows for a perfect ratio of browned exterior to juicy, tender centre. A uniform thickness will also ensure even cooking, so keep an eye out for evenly cut steaks.

Bone-In or Boneless

The debate between bone-in and boneless ribeye is a matter of preference. Bone-in steaks are believed to be tastier and juicier, as the bone insulates the meat during cooking, retaining moisture. However, cooking a bone-in steak requires more skill, as the meat closest to the bone cooks slower than the outer parts. Boneless cuts, on the other hand, are more expensive per pound due to the extra effort required to separate the meat from the bone.

Selecting the Right Part

When it comes to ribeye, the central part of the ribs is often considered the prime choice. This section contains a larger cut of the spinalis muscle, also known as the "rib eye cap," which is renowned for its tenderness and flavour.

By keeping these factors in mind, you'll be well on your way to selecting the perfect ribeye steak for your pan-roasted creation. Remember, a great steak starts with choosing the right cut, so take your time, trust your instincts, and get ready to indulge in a mouthwatering culinary experience!

Resting the steak before and after cooking

Resting your steak before cooking is a crucial step to ensure your meat is cooked evenly and safely. Firstly, it is important to bring your steak to room temperature before cooking. Removing your steak from the fridge 20 minutes before cooking will prevent you from shocking an ultra-cold steak with high heat. This will also promote even cooking.

After cooking your steak, it is critical to let your meat rest for a few minutes. This allows the juices to redistribute and be reabsorbed by the steak, resulting in a juicy and flavourful cut. The temperature of the steak will also decrease slightly, preventing overcooking. As a general rule, you should let your steak rest for at least five minutes, and no less than three. For thicker cuts, it is recommended to rest for at least 10 minutes, or even 5 minutes for every inch of thickness.

There are a few methods to rest your steak. You can use a warm plate, a cutting board, or an oven rack. Covering your steak with aluminium foil will help retain heat, but it is not necessary. It is best to keep the foil loose, as covering the steak too tightly can result in overcooking.

Using butter during the searing process

When pan-roasting a ribeye steak, you can use a combination of butter and oil for the searing process. Butter adds great flavour to the meat and gives it a nice sizzle, but it has a low smoke point and can burn quickly. Oil, on the other hand, has a higher smoke point and won't burn as easily. Therefore, using both together is ideal as it decreases the smoke factor while providing a nice sizzle and flavour.

When searing your ribeye steak, start by heating oil in a skillet over medium-high heat. You want the pan to be hot enough to create a sizzle when the steak hits the surface. Once the oil is hot, add the butter and swirl it around to coat the bottom of the pan. Then, place your steak in the pan and let it sear without moving it for a few minutes to form a beautiful crust. Keep an eye on the heat and adjust if the butter starts to brown too quickly.

After searing the first side, flip the steak and continue cooking until it reaches your desired level of doneness. You can use a meat thermometer to ensure the steak is cooked to your liking. Finally, remove the steak from the pan and let it rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more juicy and tender steak.

For searing steaks, it is best to use clarified butter or ghee, as they have a higher smoke point than regular butter. If you want to add extra flavour, you can also add aromatics like thyme or rosemary, and sweet alliums like shallots or garlic, to the butter as it melts.

Using a thermometer to check the steak's temperature

Using a thermometer is the best way to ensure your steak is cooked to perfection. It is the only way to guarantee that your meat is cooked properly. While there are other methods to test the doneness of your steak, such as timers, pressing on the steak, or visual cues, these are not reliable. A thermometer provides an accurate reading of the internal temperature of your steak, which is the best way to determine its doneness.

When using a thermometer, it is important to know where to insert it. You want to measure the temperature of the centre of the meat, as this is the coolest part. However, the centre of the steak is not always easy to locate, especially with thinner cuts of meat. A good technique is to insert the thermometer from the side of the steak, avoiding the bone, and push it past where you think the centre is. Then, slowly retract the thermometer until you find the coolest temperature reading. This will be the thermal centre of the steak, and the temperature reading you should follow.

It is also important to consider the type of thermometer you are using. Dial thermometers that use mechanical springs are not always reliable, as they average temperatures across the entire probe area. Digital thermometers are more accurate, but if they are too slow, it can be difficult to hold them over the grilling surface long enough to get an accurate reading. Super-fast thermometers, like the Thermapen, are ideal for grilling steaks as they provide real-time information about the internal gradients of the meat.

When grilling multiple steaks, it is recommended to use tongs to lift each steak and insert the thermometer into the centre of its side. This way, you can ensure that each steak is cooked to your desired doneness. Once the desired temperature is reached, remove the steak from the heat and loosely tent it with foil. Allow the steaks to rest for at least 6 to 7 minutes before serving. This resting period allows the juices to redistribute throughout the steak, ensuring that each bite is juicy and flavourful.

Slicing the steak against the grain

Slicing your steak against the grain is an important step to ensure your meat is tender and easy to chew. The grain refers to the direction of the muscle fibres in the meat. You can see the grain as small lines running through the meat, with some marbling throughout. When you slice the steak, you want to cut perpendicular to these lines, or 'across the grain'.

To do this, lay the steak flat on a cutting board. You'll see the grain as small lines running from left to right, or up and down. Hold your knife perpendicular to the board, so that when you slice, you are cutting against the grain. You can do this before or after cooking the steak, but it is easier to see the grain when the meat is uncooked.

If you are unsure of the direction of the grain, run your thumb gently over the steak and you will feel the muscle fibres forming lines in one direction. Turn the steak so that you are cutting through these lines. You want to cut through the fibres to shorten them, rather than cutting in the same direction that they run, which would leave you with a chewier piece of meat.

Always let your steak rest for at least 7-10 minutes before slicing. This will lock in the juices and prevent the steak from drying out.

Frequently asked questions