Pan-Seared Ribeye: The Ultimate Guide

Pan-searing a ribeye steak is a simple way to cook a delicious, restaurant-quality meal at home. This method involves using a cast iron skillet to create a crispy crust on the outside of the steak, while retaining a juicy, tender texture on the inside. The process is straightforward and can be completed in under 30 minutes, making it an ideal choice for a romantic dinner or a special occasion.

Choosing the right steak

When choosing the right ribeye steak to pan-sear, there are several factors to consider. Firstly, decide whether you want a bone-in or boneless steak. Bone-in steaks are often considered more flavourful, but boneless steaks are just as delicious and easier to slice. The choice is yours!

Next, you'll want to look at the thickness of the steak. Thicker steaks are better if you want a well-browned exterior and a rosy interior. Go for a steak that's around 1 and a quarter inches thick; this will give you a good ratio of browned exterior to a juicy, soft centre.

When it comes to the fat content, look for even marbling throughout the steak. This will result in a more tender and tasty cut of meat. The fat will melt and distribute itself evenly, creating that juicy texture ribeye is famous for.

If you're particular about the grade of your meat, the United States Department of Agriculture (USDA) has established a beef grading system. Prime cuts have the highest marbling content, followed by Choice, and then Select, which is leaner and has low-marbling content. Prime and Choice cuts are best for dry-heat cooking methods such as pan-searing, whereas Select cuts are more suitable for moist-heat cooking methods.

Finally, consider the feed of the cow. Grass-fed steak is generally considered healthier and has a more complex flavour profile, while grain-fed steak tends to have more intramuscular fat and a more even taste.

Now that you've chosen the perfect ribeye steak, it's time to start cooking! Remember to pat your steak dry, season generously, and get your pan nice and hot before adding the steak. Don't forget to let it rest for a few minutes after cooking to ensure those juices are locked in.

Preparing the steak

The first step in preparing your ribeye steak is to take it out of the fridge and let it sit at room temperature for about 20 minutes to half an hour. This process, known as "temp out", helps to prevent the steak from tensing up and becoming tough when exposed to high heat.

While the steak is reaching room temperature, you can start heating up your cast iron pan. It is recommended that you dry heat the pan over medium to high heat until it is very hot. You want the pan to be hot enough to create a good sear, so don't be afraid to turn up the heat and make sure you have good ventilation. If you are cooking two steaks, use a 12-inch pan to avoid overcrowding.

Now it's time to prepare the steak for searing. Pat the steak dry with paper towels to remove any excess moisture, as dry steaks will brown better. Then, season the steak with salt and pepper. Some recipes suggest seasoning the steak generously with just salt at this stage, as pepper may burn at high temperatures. Others suggest a more complex seasoning or rub, which can be applied to both sides of the steak.

At this point, your pan should be hot enough, so add your cooking oil. Oils with a high smoke point, such as olive oil or canola oil, are recommended. Heat the oil until it is shimmering and thin. You can also add butter to the pan for extra flavour, but be careful as it burns easily.

Once the oil is hot, it's time to sear the steak. Place the steak in the middle of the pan and cook for around 30 seconds to two minutes without moving it. Then, using tongs, flip the steak and cook the other side for the same amount of time. If your steak is thicker than one inch, you will need to increase the cooking time, searing for up to six minutes per side.

After searing both sides, you can finish the steak in the pan or transfer it to the oven. To finish in the pan, turn the heat down to medium and add butter, garlic, and herbs to the pan. Baste the steak with the seasoned oil and cook for an additional one to two minutes, or until the steak is at your desired temperature.

If you are finishing the steak in the oven, preheat your oven to 500 degrees F and place the skillet in the oven for two minutes. Then, flip the steak and cook for another two minutes for a medium-rare steak. You can add a minute to each side for a medium steak.

Finally, remove the steak from the heat and let it rest. Tent it loosely with foil and let it rest for at least five minutes to allow the juices to redistribute and ensure a juicy, tender steak.

Heating the pan

First, ensure your ribeye steak is at room temperature. Take it out of the refrigerator about 20 to 30 minutes before cooking. This step is important as it helps the steak cook more evenly.

Next, choose the right pan for the job. A cast-iron skillet or a heavy-duty frying pan is ideal. Place the pan on the stove and turn the heat to medium-high or high. If using an oven, preheat it to 500 degrees F.

Now, the pan needs to get very hot. This is essential for achieving a good sear. For a cast-iron skillet, heat it on the stove for about 5 minutes. You'll know it's ready when you see a wisp of smoke or the pan starts to slightly smoke. If using an oven, place the skillet inside and heat it up along with the oven.

At this point, you can add a little cooking oil to the pan. Oils with a high smoke point, such as vegetable oil, canola oil, or olive oil, are ideal. Heat the oil until it's very hot, shimmery, and thin. This is a key step as it ensures the steak doesn't stick to the pan and helps create a crispy crust.

With the pan and oil ready, it's time to add the steak. Place the steak in the middle of the hot, dry skillet. For a 1-inch thick steak, sear for about 3 to 4 minutes on each side to develop a nice crust. If your steak is thicker, around 2 inches, sear for 5 to 6 minutes per side.

Finally, don't forget to use a meat thermometer to check the steak's internal temperature. This will ensure your steak is cooked to your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 120 to 145 degrees F.

By following these steps and heating your pan properly, you'll be well on your way to creating a delicious, perfectly seared ribeye steak.

Cooking the steak

Before you begin, take your steaks out of the fridge about 20 minutes before cooking and let them come to room temperature.

If you want to be extra thorough, you can pat the steaks dry with paper towels and let them rest for another 10 minutes before seasoning. Repeat the drying process and then season with salt and pepper.

Now it's time to heat up your cast-iron pan. You want it to be hot—a little oil in the pan should smoke. While the pan is heating up, pat your steaks dry again and season with salt and pepper.

Once the pan is hot enough, add the oil and let it heat up until it's shimmery and thin. Then, add the steaks and sear for 3 to 4 minutes on each side. You want to develop a nice crust on the steak.

After searing, add butter, garlic, and herbs to the pan and baste the steak with the melted butter. Continue cooking for another 1 to 2 minutes, or until the steak is at your desired temperature.

Finally, remove the steaks from the heat and let them rest. Place a tent of aluminum foil on top to trap the heat and let the steaks rest for about 10 minutes.

Tips

• Use a cast-iron pan if you have one.
• Don't move the steaks around or flip them too much while cooking—they won't brown properly.
• Let the steaks rest for at least 10 minutes before slicing to lock in the juices.
• Slice the steaks against the grain for the most tender bite.
• Don't press the steak as it sears—this will press out the juices.
• For a rare steak, cook to an internal temperature of 125-130°F. For medium-rare, cook to 130-140°F. For medium, cook to 140-150°F. For medium-well, cook to 150-160°F. For well-done, cook to 160-165°F.

Resting the steak

While the steak is resting, you can make a pan sauce using the fond, or browned bits, left in the pan. To do this, deglaze the pan with a small amount of liquid such as dry white wine, beef stock, or red wine. Scrape up the fond, lower the heat, and add garlic butter or other seasonings to create a flavorful sauce. You can also stir in any juices that accumulate on the cutting board from the rested steak.

For best results, use a meat thermometer to verify that your steak has reached the desired internal temperature. For a rare steak, aim for an internal temperature of 125-130°F, while a medium-rare steak should be cooked to 130-140°F. A medium steak should reach 140-150°F, a medium-well steak should be cooked to 150-160°F, and a well-done steak should be heated to 160-165°F.

Remember, it's always better to slightly undercook your steak, as you can easily put it back in the pan for a minute or two if needed. However, you can't undo an overcooked steak, so always err on the side of rare if you're unsure.

Frequently asked questions