Pan-Seared Ribeye: Thick, Juicy, Perfection

Pan-searing a thick ribeye steak is a simple way to cook a juicy, delicious steak with a crunchy crust. This method is perfect for date night, a Monday night treat, or any time you fancy a steak dinner without having to go to a fancy steakhouse.

The keys to nailing the perfect steak are to get good-quality meat, use the right pan, and season the steak fearlessly.

Choosing the right pan

The right pan is crucial to achieving the perfect sear on your ribeye steak. Here are some factors to consider when selecting a pan:

Material

Cast iron, carbon steel, and stainless steel are the best materials for searing steak. Here's a breakdown of each:

• Cast iron pans are heavy-duty and renowned for their exceptional heat retention. They get extremely hot and stay that way, providing the high temperatures needed for a beautiful sear. However, they require more maintenance and need to be seasoned regularly.
• Carbon steel pans heat up quickly, distribute heat evenly, and are lighter than cast iron, making them easier to handle. They retain heat effectively and are perfect for searing. Carbon steel also requires seasoning but is generally easier to maintain than cast iron.
• Stainless steel pans, especially 5-ply stainless steel, heat up quickly and evenly, eliminating hot spots. They are highly durable, withstand intense heat without warping, and are easy to clean, often being dishwasher-safe. Stainless steel is a low-maintenance option that delivers consistent searing results.

Size

For searing a thick ribeye steak, you'll want to use a large pan, typically a 12-inch pan. This size allows enough space to sear the steak effectively without crowding the pan.

Weight

A heavier pan is generally preferable for searing steak. Cast iron and stainless steel are known for their weight, which contributes to their excellent heat retention. A heavier pan will help you achieve that desirable crust on your steak.

Heat Retention and Conductivity

The ability of a pan to retain heat is crucial for searing. Cast iron and carbon steel are exceptional in this regard, maintaining the high temperatures needed for a proper sear. Stainless steel also performs well, thanks to its even heat distribution across the entire pan surface.

Durability

Durability is an important consideration, as you want a pan that can withstand high-temperature cooking methods like searing steak. Stainless steel stands out as one of the most durable options, followed by carbon steel and cast iron, which also offer longevity but require more maintenance.

Ease of Cleaning and Maintenance

The ease of cleaning and maintenance varies among the different pan materials. Stainless steel is the easiest to maintain, as it can be cleaned with warm water and soap, and is often dishwasher-safe. Carbon steel and cast iron require handwashing and regular seasoning, with cast iron typically needing more upkeep.

Selecting the right oil

When searing a thick ribeye steak, selecting the right oil is crucial to achieving the perfect crust and flavour. Here are some factors to consider when choosing the best oil for the job:

Smoke Point

The smoke point of an oil is the temperature at which it begins to smoke and burn, which can leave a bitter taste on your steak and fill your kitchen with smoke. Oils with a high smoke point are recommended for searing steaks as they can withstand higher temperatures without burning. Examples of oils with high smoke points include avocado oil, canola oil, vegetable oil, safflower oil, peanut oil, sunflower oil, and soy oil.

Flavour

The oil you choose can also affect the flavour of your steak. Avocado oil, for example, is known for adding richness to the steak. On the other hand, some oils like canola oil and vegetable oil have more subtle flavours that won't overpower the taste of the steak.

Cost

It's also important to consider the cost of the oil, especially if you're searing multiple steaks or cooking steak regularly. Avocado oil, for instance, tends to be more expensive than other options, so it may not be the best choice if you're on a budget.

Technique

The technique you use for searing can also impact your choice of oil. Some cooks prefer to oil the steak directly rather than the pan, which can reduce the amount of smoke produced during cooking. Others may use a combination of oils and fats, such as butter and olive oil, to balance flavour and smoke point.

In conclusion, when selecting the right oil for pan-searing a thick ribeye steak, consider factors such as smoke point, flavour, cost, and your preferred cooking technique. Avocado oil, canola oil, and vegetable oil are popular choices, but feel free to experiment with different oils to find the one that best suits your taste and cooking style.

Getting the timing right

The timing of your ribeye steak will depend on the thickness of your steak, the heat of your stovetop, and the type of pan used. A good indication of when your steak is ready is by checking its internal temperature with a meat thermometer.

For a 1-inch thick steak, sear each side for 3 to 4 minutes. If your steak is 2 inches thick, sear for 5 to 6 minutes per side.

If you are cooking a thinner steak, check on it earlier. For a thicker steak, continue searing and flipping the steak until it hits 120ºF, which will take a few minutes longer.

For a medium-rare steak, remove the steak from the pan when its internal temperature reaches 135 ℉. For a medium-well steak, remove it from the pan at 150 ℉.

Let the steak rest for 5 to 10 minutes before serving.

Adding flavour with herbs and spices

A thick ribeye steak is a juicy, flavourful cut of meat, but you can add even more flavour with herbs and spices.

Before cooking

Before you cook your steak, pat it dry with kitchen paper and season with salt and pepper. You can also add other herbs and spices at this stage, such as oregano, thyme, or rosemary, and minced garlic. If you're adding garlic, be sure to crush or mince the cloves first. Leave the steak to sit for at least 45 minutes before cooking to allow the salt to draw out moisture, creating a better crust.

During cooking

When you're ready to cook the steak, heat oil in a cast-iron pan over medium-high heat. When the oil is shimmering, turn the heat down to medium and add butter, garlic, and your choice of herbs – thyme and rosemary are popular options. As the butter melts, tilt the pan to pool the butter at the bottom, then use a spoon to baste the steak with the butter for 30 seconds on each side.

After cooking

After cooking, transfer the steak to a cutting board and cover it loosely with foil. Let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, making the steak more tender and juicy.

Resting the steak

During the resting period, the juices inside the steak will redistribute evenly, ensuring a juicy and tender bite. This process helps to lock in the moisture, creating a more flavourful and succulent steak. It is worth noting that the steak's internal temperature will continue to rise slightly as it rests, so it is crucial to account for this when determining the ideal time to remove it from the heat.

While the steak is resting, you can prepare any side dishes or sauces to accompany your meal. You can also use this time to set the table, pour yourself a drink, or simply relax and let the steak do its magic.

Once the resting time has elapsed, you can slice the steak and serve it with your chosen accompaniments. Remember to cut the steak against the grain for optimal texture and presentation. Enjoy your perfectly cooked, juicy ribeye steak!

Frequently asked questions