Perfect Ribeyes: Pan-Seared, Oven-Finished

Cooking the perfect ribeye steak is an art, but it's an art that anyone can master. The key to success is a combination of the stovetop-to-oven method and a cast-iron skillet.

First, you'll want to get your steaks to room temperature. Then, pat them dry and season them with salt and pepper, or your chosen steak seasoning. Next, heat your cast-iron skillet on the stovetop until it's super hot—this is important for getting a good sear on your steaks. Once your skillet is hot enough, sear your steaks for a couple of minutes on each side—you're looking for a nice brown crust to form. Finally, transfer your skillet to a preheated oven and finish cooking your steaks to your desired level of doneness.

And there you have it—a restaurant-quality steak cooked to perfection in your own home!

Choosing the right cut of steak

Thickness:

The thickness of your steak matters, especially depending on your chosen cooking method. Thinner cuts of steak can be challenging to cook as they are more prone to overcooking. Opting for a thicker cut, ideally at least 1-inch thick, gives you more time to work with and helps achieve the perfect grill marks without overcooking.

Marbling:

Marbling refers to the white lines of fat running through the steak, almost like thin veins. While you may think that fat is undesirable, marbling is crucial as it adds tenderness and flavour to your steak. Look for nice, thin lines of marbling rather than chunks of fat to ensure your steak stays juicy and tasty.

Part of the Cow:

Different parts of the cow offer varying levels of tenderness and flavour. Cuts from the back of the cow, such as ribeye, strip, tenderloin, and T-bone, are generally more tender as these muscles are less used by the animal. In contrast, cuts closer to the legs and shoulder, like brisket and beef shanks, require slower cooking methods to soften the connective tissues.

USDA Grading:

The USDA grades beef as prime, choice, or select based on the amount of marbling. Prime cuts are the highest quality, sourced from young, well-fed cows with abundant marbling. Choice beef is still high-quality but has less marbling. Select beef is leaner and may be less juicy and flavourful.

Aging:

Aging beef involves letting it sit in controlled conditions after it has been cut, which helps break down the tissue and creates more tenderness. Wet-aged beef, like Omaha Steaks, sits for a minimum of 28 days, while dry-aged beef undergoes a lengthier process of around 60 days, resulting in richer, earthier flavours.

Diet of the Animal:

The diet of the cow can also impact the flavour and texture of your steak. Grass-fed beef tends to be leaner with less marbling, while grain-finished beef offers superior marbling and texture.

When selecting your steak, consider your personal preferences for flavour and texture, as well as your cooking method. Whether you're grilling, pan-frying, or baking, choosing the right cut of steak will ensure a juicy and flavourful dining experience.

Selecting the right pan

Material

The material of the pan greatly affects its heat retention, weight, and ease of handling. Here are some common materials for steak pans:

• Cast iron: Cast iron skillets are a classic choice for steak lovers. They excel at retaining heat, which is essential for creating a nice sear on the steak. However, they are quite heavy and can be difficult to handle due to their weight. Cast iron pans require seasoning and need to be hand-washed.
• Carbon steel: Carbon steel is a lighter and more expensive alternative to cast iron. It offers similar heat retention properties while being more responsive to temperature changes. Carbon steel pans have a smooth surface, which allows for a more complete sear. They require seasoning and are typically hand-wash only.
• Stainless steel: Stainless steel pans are known for their durability and ability to heat up quickly. They have a smooth surface and are easier to handle than cast iron pans. Stainless steel is non-reactive, making it ideal for adding acidic ingredients without causing a reaction. They are also whisk-friendly, perfect for building a pan sauce. Many models are dishwasher-safe and don't require seasoning.
• Non-stick: Non-stick pans are easy to clean and durable. They heat evenly and are versatile in the kitchen. However, they may not handle the high temperatures needed for the best sears, so always check the brand's instructions.

Size

The size of the pan depends on the number of steaks you plan to cook simultaneously and their thickness. A larger pan is advisable if you want to cook multiple steaks or thicker cuts without crowding the pan, which can lead to steaming instead of browning. For one or two steaks, an 8- to 10-inch pan is sufficient, while a 12-inch or larger model is better for larger cuts or multiple steaks.

Cooking Surface

The cooking surface of the pan should be able to reach high temperatures and distribute heat evenly. A rough surface, like that of a cast-iron skillet, can help create a nice sear on the steak, while a smooth surface, such as that of stainless steel or carbon steel pans, may require the addition of oil to prevent sticking.

Temperature Maximums

If you plan to finish your ribeyes in the oven, ensure that your chosen pan can withstand high temperatures without warping. Stainless steel pans can usually handle temperatures up to 800°F, while carbon steel pans can go up to 1200°F. Cast iron pans can also be used in the oven, but be mindful of their heat retention properties to avoid overcooking your steaks.

Using the right oil

When it comes to searing your ribeye steaks, choosing the right oil is crucial. The oil you use will impact the flavour of the steak and the quality of the sear.

Firstly, it's important to understand the concept of a "smoke point". This is the temperature at which your oil will begin to smoke, and it varies depending on the type of oil you use. If your oil reaches its smoke point, it will leave your steak with a bitter taste, and your kitchen will fill with smoke.

For high-temperature searing, it's best to use a refined oil with a higher smoke point. Oils with a high smoke point include canola oil, avocado oil, safflower oil, peanut oil, sunflower oil, and soy oil. These oils have smoke points ranging from 426-444°F (canola oil) to a whopping 520°F (avocado oil).

On the other hand, oils with a lower smoke point, such as olive oil (smoke point: 350°F) and lard (smoke point: 374°F), are not ideal for searing steaks as they can burn and produce a bitter taste.

When heating your oil, you want it to shimmer—this indicates that it has reached the right temperature for searing. This is the sweet spot between a soggy steak and calling the fire department!

Some cooks even recommend adding the oil to the pan after it has heated up, ensuring that the oil doesn't burn.

Avocado oil is a popular choice for steak due to its high smoke point and the rich flavour it adds to the meat. However, it can be a little costly.

Clarified butter, also known as ghee, is another option with a high smoke point, but regular butter is not recommended due to its low smoke point.

So, for the best results when pan-searing your ribeye steaks, choose an oil with a high smoke point, heat it until it shimmers, and you're ready to go!

Marinating the steak

Marinating your steak is a great way to infuse flavour and moisture into the meat, and can also help to tenderise it. While ribeye is a tender and flavourful cut that doesn't necessarily require a marinade, it can still benefit from one if you want to add extra flavour to your dish.

A good marinade will consist of an acid, a fat, and some seasonings. The acid, such as lemon juice or balsamic vinegar, will help to tenderise the meat and add a tangy flavour. The fat, such as olive oil, will add moisture and richness, and help to prevent the meat from sticking to the pan. The seasonings will add flavour to the meat.

Ingredients:

• Olive oil
• Lemon juice (or balsamic vinegar)
• Soy sauce (low-sodium)
• Worcestershire sauce
• Italian seasoning
• Brown sugar
• Garlic
• Salt and pepper
• Red pepper flakes

Instructions:

• Mix all the ingredients together in a bowl or a resealable plastic bag.
• Add the steaks to the marinade, ensuring they are coated thoroughly.
• Marinate in the refrigerator for at least two hours, or up to eight hours for maximum flavour.
• Remove the steaks from the marinade and shake off any excess.
• Blot the steaks with a paper towel to remove any remaining excess marinade.
• Cook your steaks as desired.

Note: It is important to discard any leftover marinade after removing the steaks, as reusing it can be unsafe due to bacterial contamination. If you want to use the marinade as a sauce, be sure to boil it for at least five minutes first to kill any bacteria.

Cooking the steak to your desired temperature

The best way to determine the doneness of your steak is to use a meat thermometer. The desired internal temperature of your steak will depend on how well done you like your steak. Here is a general guide:

• Rare: 125°F (52°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 140-150°F (60-65°C)
• Medium-well: 150-155°F (65-68°C)
• Well done: 160°F (70°C)

If you do not have a meat thermometer, you can also check the doneness of your steak by touching it. A rare steak will feel soft, a medium-rare steak will yield gently to the touch, a medium steak will only yield slightly and will be starting to firm up, and a medium-well steak will be firm to the touch.

For a 1-inch thick steak, sear each side for 2 minutes on the stovetop and then finish in the oven for 5-8 minutes for a medium-rare steak, or 8-10 minutes for a medium steak. If you are cooking a 1.5-inch thick steak, sear each side for 1-2 minutes on the stovetop and then finish in the oven for 2-3 minutes for a medium-rare steak, or 3-4 minutes for a medium steak.

Remember that the steak will continue to cook after it is removed from the oven, so it is best to remove it when it is slightly less done than your desired level of doneness. Also, let the steak rest for 5-10 minutes before serving to allow the juices to redistribute.

Frequently asked questions