Seared Ribeye Steak: What You Need To Know

Pan-seared ribeye steak is a juicy and tender dish that is easy to make at home. It is cooked in a cast-iron skillet, seasoned with salt and pepper, and finished with garlic herb butter. The key to achieving a perfect sear is heating the pan to a very high temperature and using oil with a high smoke point, such as avocado oil, peanut oil, or ghee. The steak is then seared for a few minutes on each side, resulting in a crispy crust and a juicy, tender inside. This impressive and delicious meal can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a garden salad.

Choosing the right steak

• Thickness: For pan-searing, choose steaks that are between 1 to 1.5 inches thick. Thicker steaks will take longer to cook and may need to be finished in the oven.
• Cut: Look for boneless, quick-cooking cuts such as ribeye, NY Strip, or filet mignon. These cuts are ideal for pan-searing as they cook evenly and have a juicy texture.
• Marbling: Opt for steaks with good marbling, which is the amount of intramuscular fat in the meat. Marbling adds flavour and juiciness to the steak, making it more tender and delicious.
• Quality: Invest in high-quality steaks from your local butcher or meat market. Look for steaks with a deep red colour and firm texture.
• Freshness: Choose steaks that are fresh and have been refrigerated properly. Check the "use-by" dates and avoid steaks that have been sitting in the display case for too long.
• Personal preference: Finally, consider your own preferences. Do you like your steak rare, medium-rare, or well-done? Choose a steak that suits your desired level of doneness.

By following these tips, you'll be sure to select the perfect steak for your pan-seared ribeye. Remember to let the steak come to room temperature, pat it dry, and season generously with salt and pepper before cooking. Enjoy your delicious, perfectly cooked steak!

Getting the right pan

When it comes to choosing the right pan for pan-searing a ribeye steak, there are a few key factors to consider. Firstly, it is important to use a pan that can withstand high temperatures, as this technique requires cooking the steak at a high heat to achieve a good sear. For this reason, cast iron pans are often recommended as the best option for pan-searing steaks. Cast iron has excellent heat conduction and retention properties, ensuring a consistent and even sear. Its smooth surface is also ideal for achieving a crispy crust on the steak. If you don't have a cast-iron pan, a heavy-duty stainless steel skillet or frying pan can also work, as long as it can withstand high temperatures.

Another important consideration is the size of the pan. For a single ribeye steak, a 10-to-12-inch pan is typically sufficient. However, if you are cooking multiple steaks at once, it is crucial not to crowd the pan. Using multiple pans or cooking the steaks in batches may be necessary to ensure even cooking. Additionally, the shape of the pan should accommodate the size and shape of the steak, allowing enough space for the steak to sear without touching the sides of the pan.

When preparing to sear your ribeye, it is essential to preheat the pan before adding the steak. This helps to achieve a proper sear and prevents the steak from sticking to the pan. Heat the pan over medium to medium-high heat until it is very hot. You'll know it's ready when the oil you add to the pan starts to shimmer and thin out. A very hot pan is crucial for achieving a delicious, crispy crust on your steak.

Lastly, when it comes to choosing the right oil for pan-searing, it is best to opt for oils with a high smoke point. This is because the high heat required for searing can cause oils with lower smoke points to smoke or burn. Oils such as avocado oil, peanut oil, ghee, vegetable oil, canola oil, extra light olive oil, or grape seed oil are recommended for pan-searing ribeye steaks.

Using the right oil

When pan-searing a ribeye steak, it's important to use an oil with a high smoke point. Oils with high smoke points can withstand the high heat needed to cook a ribeye steak without smoking or burning. A smoke point of over 400°F (204°C) is ideal.

Some oils with high smoke points include:

• Avocado oil
• Peanut oil
• Canola oil
• Grapeseed oil
• Safflower oil
• Vegetable oil
• Ghee
• Sunflower oil
• Soy oil

Some oils that you should avoid using include:

• Olive oil (smoke point: 374-410°F/190-210°C)
• Butter

You can also combine oils with high smoke points, such as olive oil, with butter to create a perfect searing liquid. The olive oil will protect the butter from burning, allowing the buttery flavour to seep into the crust.

When heating the oil, you should wait until it is very hot, shimmering, and thin before adding the steak. This will help ensure that your steak gets a nice crispy crust.

Getting the timing right

The timing of your ribeye steak is crucial to achieving the perfect sear and doneness. Here are the key timing steps to follow:

Remove the Steak from the Fridge

Take your steak out of the refrigerator about 20 minutes to 1 hour before cooking. This step is important as it allows the steak to come to room temperature, which promotes even cooking. It also helps the steak relax, ensuring a more tender texture.

Heat the Pan

Place your cast iron pan (or any heavy-duty skillet) on the stove and heat it over medium-high to high heat. You want the pan to get really hot—wait until it's very hot or starting to smoke slightly before adding the oil. This step ensures a good sear on your steak.

Season the Steak

While the pan is heating up, pat your steak dry with paper towels. Removing excess moisture will help the steak brown better. Then, season the steak with salt and pepper, or your preferred steak seasoning. It is best to season the steak just before cooking or about 40 minutes to 2 hours beforehand. Salting too early can draw out moisture, but if you season ahead of time, the salt will penetrate deeper into the meat for more thorough seasoning.

Heat the Oil

Add your chosen oil to the hot pan. Oils with a high smoke point, such as olive oil, vegetable oil, or canola oil, are ideal. Heat the oil until it's shimmering and thin. This is a key step, as oil that isn't hot enough will cause the steak to stick to the pan and affect the sear.

Sear the Steak

Now it's time to add the steak to the hot oil. Place the steak seasoned-side down and season the upward-facing side. Sear the steak for 3 to 5 minutes on each side, depending on your desired doneness and the thickness of the steak. For a 1-inch thick steak, 3 to 4 minutes per side is sufficient. If your steak is 1 1/2 inches thick, aim for about 5 minutes per side for a medium-rare steak.

Baste the Steak

Once you've seared both sides of the steak, it's time to add flavour with butter, garlic, and herbs. Turn the heat down to medium and add a tablespoon of butter, a couple of garlic cloves, and some rosemary or thyme to the pan. Baste the steak with the melted butter and continue cooking for an additional 1 to 2 minutes. This step adds a delicious, buttery flavour to your steak.

Rest the Steak

After removing the steak from the heat, transfer it to a cutting board or plate and cover it loosely with foil. Let the steak rest for 5 to 10 minutes before slicing and serving. Resting the steak allows the juices to redistribute, ensuring a juicy and tender steak.

Check the Internal Temperature

To ensure your steak is cooked to your desired doneness, use a meat thermometer to check its internal temperature. For a rare steak, aim for an internal temperature of 110°F to 130°F. For medium-rare, shoot for 130°F to 140°F. If you prefer your steak medium, take it to 145°F, and for well-done, cook it to 170°F. Keep in mind that the steak will continue to cook slightly while it rests, so remove it from the heat just before it reaches your desired temperature.

Adding the finishing touches

Resting the Steak

After removing the steak from the heat, it's important to let it rest. Transfer the steak to a cutting board and cover it loosely with aluminium foil. This will trap the heat and allow the juices to redistribute throughout the steak, making it more tender and juicy. The steak should rest for at least 5 minutes, and up to 10 minutes for thicker cuts.

Slicing the Steak

If you plan to slice the steak, it's best to do so against the grain. This will ensure a more tender bite and a better overall eating experience.

Serving the Steak

There are a few options for serving your pan-seared ribeye steak. You can serve it whole, or slice it thinly and fan it out on the plate for a more elegant presentation. Don't forget to drizzle the steak with the leftover pan sauce from the bottom of the skillet for added flavour.

Sides and Accompaniments

A pan-seared ribeye steak pairs well with a variety of side dishes. Here are some suggestions:

• Roasted garlic mashed potatoes
• Classic salad or garden salad
• Grilled lobster tail
• Roasted zucchini and squash
• Roasted turnips and carrots
• Instant Pot asparagus
• Sautéed Swiss chard
• Garlic mashed potatoes
• Sauteed mushrooms and onions

Storing and Reheating Leftovers

While pan-seared ribeye steak is best served immediately, you can store leftovers in the refrigerator for up to 3 days. Wrap the steak well or place it in an airtight container. To reheat, gently warm the steak in a skillet on the stovetop. Avoid reheating in the microwave, as this can make the meat tough.

Frequently asked questions