Searing Ribeye To Perfection: Mastering The Art Without Cast Iron

How to Sear a Ribeye Without a Cast Iron Pan

While a cast-iron pan is a popular choice for cooking steak, it's not the only way to achieve a delicious sear on your ribeye. Here are some alternative methods to help you cook the perfect ribeye without a cast-iron pan.

Stovetop Method

You can use a stainless steel or heavy-duty skillet on your stovetop to sear a ribeye. Start by seasoning your steaks with salt and pepper, or a seasoning blend of your choice. Heat your skillet over medium-high heat and add butter, olive oil, or a combination of both. When the pan is hot, add your steaks and sear for 2-4 minutes on each side, depending on your desired doneness. For a good sear, make sure the pan is hot before adding the steaks, and lower the heat once you've achieved the perfect sear to prevent burning.

Stovetop and Oven Method

Another option is to sear the steaks on the stovetop and then finish them in the oven. Start by searing the steaks for about 1 minute on each side over high heat. Then, transfer the steaks to an oven-safe dish and bake at 430°F (220°C) for 8-10 minutes for a medium-rare steak. Use a meat thermometer to ensure your desired level of doneness.

Air Fryer Method

If you have an air fryer, you can also cook your ribeye to perfection. Preheat your air fryer and place the steak in the air fryer basket. Air fry for 4 minutes on each side for a 1-inch steak cooked to medium-rare. Adjust the time based on your desired doneness and the thickness of your steak. Use a meat thermometer for best results.

Remember, the key to a great sear is a hot pan and allowing the steak to rest after cooking to retain its juices and maximize tenderness.

Use a stainless steel pan

While cast iron pans are a popular choice for cooking the perfect ribeye steak, you can also use a stainless steel pan. Here's a guide to help you achieve a delicious seared ribeye without a cast iron pan.

Preparation

Firstly, remove your steaks from the refrigerator about 20 minutes before cooking and let them rest at room temperature. This technique, known as "temp out", prevents the meat from going from cold to hot too quickly, which can make the meat tough. While the steaks are resting, pat them dry with paper towels. This step is important as it ensures that the seasonings will stick to the meat instead of sliding off. Season both sides of the steaks generously with salt and pepper, gently pressing the seasoning into the meat.

Choosing the Right Oil

When searing ribeye, it's crucial to use a cooking oil with a high smoke point. Oils with a high smoke point can withstand higher temperatures without smoking or burning. Avocado oil, peanut oil, ghee, and vegetable oil are all great choices. On the other hand, it's best to avoid using butter or olive oil for searing, as they have lower smoke points.

Searing the Steak

Now, it's time to heat up your stainless steel pan. Place the pan over medium-high heat for about 4-5 minutes to ensure it gets nice and hot. Once the pan is hot, add your chosen high smoke point oil. You'll know the oil is ready when it starts to shimmer and thin out.

Next, add the steaks to the pan, making sure they don't touch each other. For a 1-inch steak cooked to medium doneness, sear the first side for 2 minutes and 30 seconds, then flip and cook the second side for the same amount of time. If your steak is thicker or you prefer a different level of doneness, you may need to adjust the cooking time accordingly.

After flipping the steak, add a knob of butter, some smashed garlic cloves, and a couple of sprigs of fresh thyme to the pan. Once the butter has melted, spoon it over the steaks as they continue to cook.

Finishing and Serving

When your steaks are seared to perfection, transfer them to a plate and loosely cover them with foil to rest. Let the steaks rest for about 5 minutes before serving. This resting period allows the juices to redistribute, ensuring your steak is juicy and tender. Finally, drizzle some extra garlic herb butter over the steaks, if desired, and enjoy!

Tips for Success

• Don't overcrowd the pan. Leave a few inches of space between each steak to ensure even cooking. If necessary, cook the steaks in batches or use a larger pan.
• Avoid moving the steaks around too much while they're searing. Only flip them once the first side has developed a nice crust.
• Use a meat thermometer to check the doneness of your steaks. For a medium-rare steak, aim for an internal temperature of 135°F, while a medium-well steak should reach 150°F.
• If your steak is sticking to the pan, let it cook a little longer. This usually happens if the pan isn't hot enough, and the steak will release once it has formed a proper sear.
• For thicker steaks, you may need to finish cooking them in the oven. Place the steaks in a preheated oven at 375°F for 6-8 minutes or until they reach your desired doneness.

Now you're ready to sear ribeye steaks like a pro using a stainless steel pan!

Sear for 2-4 minutes on each side

It's important to note that the timing will also depend on the thickness of your steak. For a 1-inch thick steak, 2-3 minutes per side is usually sufficient. However, for thicker steaks, you may need to sear for a little longer to achieve the desired doneness.

To get a good sear, make sure your pan is hot before adding the steaks. You should hear a sizzle as soon as the steak hits the pan. Additionally, it's crucial not to move or flip the steaks too much while cooking. Allow them to develop a nice crust before flipping them.

Once you've achieved the perfect sear, you can lower the heat to prevent the steaks from burning. Use a meat thermometer to check if your steak is cooked to your desired level of doneness.

After searing, it's essential to let the steaks rest for at least 5-10 minutes before serving. This resting period allows the juices to redistribute, making the steak more tender and juicy.

Use a meat thermometer

Using a meat thermometer is a great way to ensure your ribeye steak is cooked to perfection. It's the only reliable way to make sure your meat is cooked to the right temperature, and it's important for food safety, helping to destroy harmful bacteria like Salmonella and E. Coli.

There are a few different types of meat thermometers, but the easiest to use is the instant-read thermometer. This type of thermometer can't go in the oven, but it will give you a quick reading when inserted into the food after it's been removed from the heat source. Most digital displays can read the temperature accurately when inserted about half an inch into the meat.

When checking the temperature of your steak, insert the thermometer through the side of the meat to get an accurate reading. For red meat like ribeye, insert the thermometer into the centre of the thickest part, avoiding any bones, fat, or gristle. You'll want to let the thermometer sit for a few seconds so that it can register the temperature.

The ideal temperature for your steak will depend on your preferred level of doneness. Here is a summary of the internal temperature ranges for different levels of doneness:

• Rare: 120°F (50°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-Well: 140-145°F (60-65°C)
• Well-Done: 160°F (70°C)

It's important to remember that your steak will continue to cook for a few minutes after it's been removed from the heat, so it's best to remove it from the heat source about 10 degrees before it reaches your desired temperature. This will allow the juices to redistribute and prevent overcooking.

Using a meat thermometer is a great way to ensure your steak is cooked just the way you like it!

Rest for 5-10 minutes

Resting your steak is an essential part of the cooking process. During the resting period, the outer layers of your steak cool while the temperature at the center continues to rise until the outer and inner temperatures meet. This process is called carryover cooking.

Resting your steak for 5-10 minutes allows the juices to redistribute evenly throughout the meat, making it more tender and juicy. The juices constrict during the cooking process, and resting the steak allows the juices to reabsorb and redistribute. If you cut into your steak too soon, the juices will pool out, and you will be left with a dry cut of meat.

The ideal resting time depends on the thickness of your steak. A good rule of thumb is to rest your steak for 5 minutes per inch of thickness. For a 1-inch-thick steak, this translates to a resting time of 5-10 minutes. If you are cooking thicker steaks, you may need to adjust the resting time accordingly.

While your steak is resting, you can prepare any side dishes or sauces to accompany your meal. Keep in mind that the steak will continue to cook slightly during the resting period, so it is important to account for carryover cooking when determining the ideal resting time for your steak.

To rest your steak properly, transfer it to a cutting board, warm plate, or serving platter. You can also tent the pan with aluminum foil to trap the heat. After the appropriate resting time, remove the foil and slice your steak. Enjoy your perfectly cooked ribeye steak!

Use a high smoke point oil

When searing a steak, the oil you use is just as important as the pan. A high smoke point oil is crucial to achieving a good sear on your ribeye steak. A high smoke point oil can withstand higher temperatures without burning or smoking. This is important because searing requires very high heat.

Avocado oil, refined safflower oil, extra light olive oil, clarified butter or ghee, peanut oil, sunflower oil, corn oil, canola oil, grape seed oil, and refined sesame oil are all examples of oils with a high smoke point.

You want your oil to be hot but not so hot that it is smoking. The ideal temperature for your oil is just below its smoke point. You'll know your oil is ready when it begins to noticeably shimmer and has a pebbly texture.

You want to use just enough oil to coat the bottom of the pan. This will prevent your steak from sticking without adding so much fat that it ends up frying. About 1 tablespoon is a good starting point, but you may need to adjust this depending on the size of your steak and how much fat it renders.

If your oil starts smoking, it means it has reached its smoke point and is beginning to break down. This can negatively impact the flavour of your oil, so it's important to keep a close eye on your oil while searing.

While butter and olive oil are great for everyday cooking, they are not ideal for searing steak as they have a lower smoke point and can burn or smoke at the high temperatures required for searing.

Using a high smoke point oil allows you to get your pan hotter without worrying about the oil smoking or burning. This is important for achieving a good sear on your steak. It also helps to lock in the juices, keeping your steak tender and juicy.

Frequently asked questions