Pan-Seared Bone-In Ribeye Perfection

How to Pan-Sear a Bone-In Ribeye Steak

Pan-searing a bone-in ribeye steak is a great way to achieve a tender and juicy steak with a perfectly seared crust. This method delivers excellent results and gives your steak a rich golden-brown colour and enhanced flavour. Here's a step-by-step guide to help you achieve the perfect pan-seared bone-in ribeye steak.

Choosing the right cut of meat

Ribeye Characteristics

The ribeye is a cut from the rib section of the cow, specifically between the chuck (shoulder) and the loin, spanning ribs six through twelve. This area of the animal has a higher amount of intramuscular fat, creating the characteristic white lines of fat known as marbling. This marbling is what gives ribeye its rich, buttery flavour and juicy, tender texture. The three sections of the ribeye are the longissimus dorsi (eye of ribeye), spinalis (ribeye cap), and complexus. The eye of the ribeye is the meatiest portion and the source of much of the marbling, while the ribeye cap is the most tender and flavourful part.

Bone-In vs. Boneless

When choosing a ribeye, you have the option of selecting a bone-in or boneless cut. A bone-in ribeye presents a more complex cooking challenge due to the bone's insulating effect, which causes the meat to cook unevenly. However, the bone also adds flavour and moisture to the meat, resulting in a juicy and delicious steak. If you opt for a bone-in ribeye, keep in mind that it requires more culinary skill to achieve the perfect doneness. Boneless ribeyes, on the other hand, are simpler to cook but may not have the same depth of flavour as their bone-in counterparts.

Grade and Quality

The grade and quality of the ribeye are also important factors to consider. Prime or choice grades are considered high-grade ribeyes and are known for their superior flavour and tenderness. These cuts are ideal for pan-searing or grilling, requiring little more than a sprinkle of salt to enhance their natural flavour. Dry-aged ribeyes can also add another layer of complexity to the flavour, but this technique results in weight loss and increased cost.

Personal Preference

Ultimately, the "best" cut of steak depends on personal preference. While some prefer the tenderness of a filet mignon or the balance of the New York strip loin, others may favour the robust flavour of the ribeye. If you're seeking a steak with a rich marbling, juicy texture, and buttery flavour, the ribeye is an excellent choice.

Preparing the steak

Ingredients

To prepare a bone-in ribeye, you will need the following ingredients:

• A 1.5 to 2-inch thick bone-in ribeye steak
• 1 tablespoon of high-smoke-point oil (such as avocado oil)
• 1 teaspoon of kosher salt
• 1 teaspoon of ground pepper
• 0.5 sticks of unsalted butter
• 2 thyme or rosemary sprigs

Tools

You will also need the following tools:

• A cast-iron skillet
• An instant-read thermometer

Salting the steak

Take your steak out of the fridge and pat it dry with paper towels. This removes excess moisture and allows for a nice crust to form. Next, you will want to salt your steak. There are two options for this:

• Salt both sides of the steak and place it on a rack in the fridge overnight. This will give you the perfect crust and flavour. The next day, let the steak rest at room temperature for at least 30 minutes before cooking.
• If you don't want to wait, you can salt your steak and let it sit for 45 to 60 minutes at room temperature, then pat it dry. This will still boost the flavour.

The key to a great crust is starting with a dry steak. After salting, the salt will draw moisture out to the surface of the steak. You then want to wait for the salt to dissolve in this moisture and get reabsorbed by the steak. This usually takes around 45-60 minutes, but for the best results, it is recommended to leave the salted steak in the fridge overnight.

Heating the skillet

Turn your burner to medium-high and place your cast-iron skillet on it. Let it heat up for 2-3 minutes, then add a tablespoon of oil and wait another minute. Your skillet should now be hot—somewhere between 400°F and 450°F.

Seasoning the steak

While your skillet is heating up, season your steak. Rub both sides with finely ground black pepper.

Cooking the steak

Place the seasoned steak in the hot skillet, gently pressing it with your hand or tongs to ensure even contact with the surface. Flip the steak every 30 seconds until its internal temperature reaches about 90°F.

Next, add butter, garlic, and rosemary or thyme to the pan. As the butter melts, quickly sear the edges of the steak. Then, turn the burner down to medium-low.

Tilt the pan slightly to pool the melted butter, garlic, and herbs near the bottom edge. Move the steak to the centre of the pan and use a spoon to baste it with the butter mixture for about 30 seconds. Then, flip the steak and repeat the basting process.

Remove the steak from the pan when it is about 20-25°F below your desired temperature. For instance, if you are aiming for medium-rare (around 130-135°F), take the steak out at about 110-115°F. This is because the steak's internal temperature will continue to rise by about 20-25°F as it rests.

Resting the steak

After removing the steak from the pan, let it sit for 6 to 7 minutes. During this time, the steak will continue to cook, and its internal temperature can rise by as much as 20-25°F.

Once the steak has rested for at least 5 minutes, you can slice it any way you prefer—it will be very tender. Remember to reheat the leftover butter, rosemary, and garlic from the pan and spoon it over the steak just before serving.

Heating the pan

Firstly, make sure your steak is completely thawed. The best way to do this is to thaw it in the refrigerator for at least 24 hours. Once thawed, take your steak out of the refrigerator and let it sit at room temperature for 20 to 40 minutes before cooking. This will ensure even cooking and help the steak reach the desired internal temperature during cooking.

Now, it's time to heat your pan. For the best results, use a cast-iron skillet or a heavy non-stick skillet. Place your skillet over medium to medium-high heat and let it heat up for about 2 to 5 minutes. You want the pan to be very hot—around 400°F to 450°F (204°C to 232°C). A hot pan is crucial for achieving a good sear.

While the pan is heating up, dry your steak with paper towels to remove any excess moisture. This step is important because a dry surface will ensure a better sear and crust formation. You can also season your steak with salt and pepper at this point. Salting the steak beforehand will draw out moisture and enhance the flavour. However, if you add salt too early, it will draw out moisture, so it's best to season your steak just before cooking.

Once your pan is hot, add a tablespoon of cooking oil with a high smoke point, such as avocado oil, canola oil, grapeseed oil, or extra virgin olive oil. Coating the pan with oil will prevent the steak from sticking and help create an even crust. Let the oil heat up until it's shimmering and thin.

Now you're ready to place your steak in the pan. Make sure not to overcrowd the pan—cook one steak at a time if needed. Gently place the steak in the centre of the hot pan and press it down with your hand or tongs to ensure even contact with the surface. Don't move the steak for the first 30 seconds to one minute to allow a crust to form. Then, flip the steak and cook the other side for the same amount of time.

If you're cooking a thicker steak (1 to 1.5 inches), you'll need to cook it for a bit longer. For a 1-inch steak, cook each side for 3 to 5 minutes for medium-rare. For a 1.5-inch steak, cook each side for 5 to 6 minutes.

Once both sides of the steak have a nice crust, it's time to add the butter, garlic, and herbs. Place a tablespoon of butter, a couple of garlic cloves, and a few sprigs of fresh thyme or rosemary into the pan. As the butter melts, baste the steak with the melted butter mixture for about 30 seconds, then flip the steak and baste the other side. Continue cooking the steak for an additional 1 to 2 minutes, or until it reaches your desired internal temperature.

And that's it! You've now created the perfect sear on your bone-in ribeye steak. Remember, a hot pan, dry steak, and proper timing are key to achieving a delicious crust.

Cooking the steak

To cook a pan-seared bone-in ribeye, you will need a cast-iron skillet or a heavy non-stick skillet, a paper towel, kosher salt, ground black pepper, a high-smoke-point oil such as avocado oil, an instant-read thermometer, and, of course, your steak.

Before cooking, remove your steak from the fridge and pat it dry with a paper towel. This will help to remove any excess moisture and allow a nice crust to form. You can then season the steak with salt and pepper.

Next, heat your skillet on medium-high heat for 2-3 minutes, then add a tablespoon of oil and heat for another minute. The skillet should reach between 400°F (204°C) and 450°F (232°C).

Now it's time to sear the steak. Place the seasoned steak in the hot skillet, pressing gently for even contact. If your steak is 1-inch thick, sear for 3-4 minutes on each side, or 5-6 minutes if it's 2 inches thick. You want to achieve a nice crust on both sides.

Once the steak has a good crust, add butter, garlic, and herbs to the pan. As the butter melts, baste the steak with the juices for about 30 seconds, then flip and repeat. Continue cooking until the steak reaches an internal temperature of 130-135°F (54-57°C) for medium-rare, or 140-145°F for medium.

Finally, remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving. This resting period is crucial, as it allows the juices to redistribute, making the steak more tender and juicy.

Resting the steak

Resting your steak is an important step in the cooking process. Once you've removed your steak from the heat, it will continue to cook due to something called "carryover cooking". This means that the internal temperature of your steak will continue to rise by as much as 20-25°F (11-14°C). For example, if you're aiming for a medium-rare steak with an internal temperature of 130-135°F/54-57°C, you should remove it from the heat at around 110-115°F/43-46°C.

Resting your steak allows the juices to be reabsorbed, keeping the meat moist and flavourful. If you slice into your steak immediately after cooking, those juices will end up on your plate, rather than in your steak.

How long you rest your steak depends on the thickness of the cut and your desired level of doneness. For a 1-inch steak, rest for 5 minutes before serving. For a 1.5-inch steak, rest for 6-7 minutes. Cover the steak lightly with foil during this time.

If you're using the reverse searing method, you don't need to rest your steak for as long, as the low heat used in this method doesn't draw the juices to the surface in the same way.

Frequently asked questions