Emilie Meyer
Cooking a ribeye steak in a pan is a great way to get a delicious, all-over sear. This cut of meat comes from the upper rib cage area of the cow, which means it has a lot of marbling (fat), making it extra tender and flavourful. To cook, start by seasoning generously with salt and pepper, and perhaps some herbs and spices. Then, heat a cast-iron skillet on the stove over medium-high heat and add oil. Place the steak in the pan and cook for a few minutes on each side, flipping regularly, until you reach the desired level of doneness. Finally, let the steak rest for a few minutes before serving.
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What You'll Learn
Pan-frying vs. grilling
When it comes to cooking ribeye steak, there are two popular methods: pan-frying and grilling. Both methods have their own advantages and can produce delicious results. Here is a detailed comparison of the two:
Pan-frying
Pan-frying a ribeye steak is a great way to achieve a full and even caramelization, or Maillard reaction, over a large portion of the steak's surface. This method is especially useful for thinner steaks or for those who want to retain the fat flavour. When pan-frying, it is important to use a hot pan, preferably cast iron, to get a good sear on the steak. Some people prefer to use a mix of butter and oil for basting, while others suggest avoiding butter altogether as it can burn easily and affect the taste of the steak. Instead, you can use oils with high smoking points, such as grapeseed or avocado oil, to rub on the steak before cooking.
Grilling
Grilling a ribeye steak, especially over charcoal or wood fire, can add a unique smoky flavour to the meat. Grilling is a preferred method for those who want to avoid the fat dripping and burning in the pan, making it a healthier option. However, grilling can be more challenging to regulate temperature and may not produce as even of a cook as pan-frying. Additionally, grilling may be more suitable for larger steaks that can handle the higher heat without overcooking.
In conclusion, both pan-frying and grilling have their advantages and can produce delicious ribeye steaks. The choice between the two ultimately comes down to personal preference, the desired flavour profile, and the level of doneness desired. Remember, when cooking steak, it is always better to err on the side of rare as you can't undo an overcooked steak.
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Choosing the right pan
Material:
The most common materials for cooking steak are cast iron and stainless steel. Cast iron pans are known for their heat retention, which helps create an even sear on the steak. They also reach the desired temperature quickly and sear the steak effectively. However, cast iron pans can be heavy and may make basting difficult. On the other hand, stainless steel pans are lighter and easier to handle. They are preferred by some chefs due to their ability to quickly respond to temperature adjustments, making it easier to prevent butter from burning.
Size:
It is important to choose a pan that is large enough to accommodate the steak comfortably. A medium-large, heavy-based frying pan is recommended to ensure even heat distribution. If the pan is too small, it can overcrowd the steak, causing the temperature to drop, and leading to steaming or stewing instead of searing.
Heat conduction:
Select a pan that conducts heat evenly to ensure your steak cooks uniformly. A pan with good heat conduction will help you achieve a consistent sear across the entire surface of the steak.
Handle:
Choose a pan with a sturdy and heat-resistant handle. This will make it easier and safer to handle the pan, especially when basting or moving the pan on and off the heat.
Compatibility with your stove:
Consider the type of stove you have when choosing a pan. For example, if you have an induction stove, stainless steel pans are generally recommended over cast iron.
Personal preference:
Ultimately, the choice between cast iron and stainless steel pans may come down to personal preference. Some chefs prefer the performance and results achieved with one material over the other, based on their cooking style and experience.
In summary, when choosing the right pan for cooking ribeye steak, consider factors such as material, size, heat conduction, handle design, and compatibility with your stove. By selecting a pan that suits your specific needs and cooking environment, you can achieve the best results for that perfect, juicy steak.
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Preparing the steak
Next, heat a cast-iron skillet on the stove over medium to medium-high heat. Get the pan very hot before adding oil and then the steak. You should hear a sizzle when the steak hits the pan. If you are cooking a 1-inch thick steak, sear for 2 minutes on the first side, then flip and cook for another minute. Sear the edges for another 30 seconds. For a rare steak, cook for a total of 4 minutes, for medium-rare cook for 5-6 minutes, and for well-done, cook for 8-10 minutes. You can use a meat thermometer to check the level of doneness. For rare, the internal temperature should be 50°C, for medium 60°C, and for well-done 70°C.
After searing, baste the steak with butter and aromatics such as shallots, garlic, or fresh herbs to add flavour and deepen the colour of the crust. You can also make a compound butter by mixing herbs and spices with softened butter. Finally, let the steak rest for 5-10 minutes before serving. This allows the juices to settle and ensures a more succulent steak.
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Cooking the steak
First, pat the steak dry and season it generously with salt and pepper on both sides. Leave the steak to stand at room temperature for 30 minutes to an hour. You can also add other seasonings like garlic, rosemary, thyme, or sage. If you have time, you can create a simple steak marinade to enhance the flavour and tenderness of the meat.
Next, heat a cast-iron skillet on the stove over medium to medium-high heat. You can use other types of pans, such as stainless steel, but cast iron retains heat well and creates a great sear. Heat the pan for about 5 minutes before adding oil—the oil should be shimmering but not smoking. Place the steak in the pan and let it cook for 3 to 4 minutes to create the initial sear. Then, flip the steak and cook for another 2 to 3 minutes, or until it reaches your desired level of doneness. For a one-inch steak, a total cooking time of about 4 minutes will give you a rare steak. Increase the cooking time to 5 to 6 minutes for medium-rare, and 8 to 10 minutes for well-done. You can use a meat thermometer to check the internal temperature of the steak: 50°C for rare, 60°C for medium-rare, and 70°C for well-done.
After searing both sides, you can baste the steak with butter to add richness and flavour. You can also add aromatics like shallots or fresh herbs to further deepen the flavour. Flip the steak every minute or so to achieve an even crust.
Finally, transfer the steak to a plate and let it rest for 5 to 10 minutes. This allows the juices to redistribute, resulting in a more succulent steak. Loosely cover the steak with foil to keep it warm and prevent drying. You can serve the steak whole or slice it thickly at an angle against the grain.
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Resting and serving the steak
Resting the steak is a crucial step in the cooking process. As tempting as it may be to cut into the steak as soon as it’s cooked, it is important to let the steak rest for around 5 minutes on a warmed plate or a board. Leaving the steak to rest allows the muscles to relax and release their juices, resulting in a more succulent steak. To prevent the steak from drying out, loosely cover it with foil while it rests. The foil will also help keep the steak warm.
While the steak is resting, you can make a sauce to accompany it. For instance, you can make a classic red wine sauce or drizzle the steak with leftover pan sauce from the bottom of the skillet.
When it comes to slicing the steak, you can choose to serve it whole or slice it thickly at an angle and against the grain using a sharp knife for the best presentation. Avoid slicing the steak too thinly, as it will cool down quickly and become dry and chewy.
Finally, the steak is ready to be served. You can serve the steak with a side of mashed potatoes and a classic salad or roasted garlic mashed potatoes.
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Frequently asked questions
First, pat the steak dry and season generously with salt and pepper. Next, heat oil in a cast iron pan over medium-high heat until it's shimmering. Place the steak in the pan and leave it undisturbed for a few minutes to develop a brown crust. Then, flip the steak and cook for another 2-4 minutes. Finally, let the steak rest for at least 5 minutes before slicing or serving.
The cooking time depends on how well you want your steak done. As a guide, cook for 4 minutes in total for rare, 5-6 minutes for medium, and 8-10 minutes for well-done. You can also use a meat thermometer to check the temperature in the middle of the steak: 50°C for rare, 60°C for medium, and 70°C for well-done.
Heat the pan over medium-high heat until it's very hot, shimmering, and just about to smoke. If using a stainless steel pan, turn off the heat when you baste with butter.
