CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
Steps:
- Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
- Heat olive oil in a cast-iron skillet over high heat.
- Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
- Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
- Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
- Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
PAN SEARED RIBEYE STEAK
A cast iron skillet classic is pan seared ribeye steak. We're taking it to the next level with garlic, shallots, rosemary, and loads of butter. This steak exudes flavor in all the right ways. With all these tips and tricks, you'll be known for your perfect-everytime steak.
Provided by Katie Chase
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Remove your steaks from their packaging. Using a paper towel, dry your steaks on all sides. Allow them to come to room temperature. This will take anywhere between 10-20 minutes. After 10 minutes, salt and pepper your steaks generously on all sides. While waiting, prep your aromatics.
- Remove the skin from on shallot and roughly chop into large pieces. Cut an entire head of garlic in half horizontally.
- Preheat your dry skillet over medium heat until it starts to smoke. This will take about 3 minutes. Skillet should come to 475F.
- Pour in the olive oil. It will be shiny against the hot skillet. Gently lay your steak in the pan away from you. It will continue to smoke and sizzle. Allow to cook for 2 minutes.
- Using tongs, flip the steak onto the other side. Cook for another 1-2 minutes. During this second flip, add the shallot, garlic, rosemary, and butter to the skillet. Render the fat on the edge of the steak.
- As the butter melts, tip the skillet towards you. Using a spoon, gather the brown butter continuously and baste the aromatics and steak.
- Remove from the skillet and set on a cutting board. Allow to rest 5 minutes before cutting. While resting pour one more spoonful of browned butter over the steak. Once ready, cut into 1/4 inch - 1/2 inch strips against the grain and at an angle. Serve and enjoy.
Nutrition Facts : Calories 816 kcal, Carbohydrate 5 g, Protein 47 g, Fat 69 g, SaturatedFat 31 g, Cholesterol 199 mg, Sodium 4972 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED STEAK
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
- Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
- Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.
Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g
PAN SEARED RIB EYE
This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network.
Provided by cooking_geek
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
- Bring steak (s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat.
- Coat steak lightly with oil and season both sides with a generous pinch of salt.
- Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan.
- Cook 30 seconds without moving.
- Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
- Flip steak and cook for another 2 minutes.
- (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
- Serve whole or slice thin and fan onto plate.
Nutrition Facts :
PAN SEARED CAST IRON RIBEYE STEAK
Gordon Ramsay's Pan Seared Ribeye Steak
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
- Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
- Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don't move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
- Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.
Nutrition Facts :
PAN SEARED RIB EYE
Provided by Alton Brown
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
- Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
CAST IRON RIBEYE WITH GARLIC MUSHROOMS
This Cast Iron Ribeye Steak Recipe is the quickest and easiest way to cook a steakhouse quality meal at home that is perfect for a special occasion!
Provided by Courtney Rowland
Categories Beef
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees.
- Remove the steak from the packaging and allow it to rest at room temperature while the oven preheats. Brush both sides of the steak with vegetable oil and sprinkle generously with salt and pepper.
- Place a cast iron skillet over medium high heat and coat with about a Tablespoon of vegetable oil. Heat the pan until the oil is shimmering and droplets of water sizzle in the pan. Add the steaks to the pan and allow them to cook until seared on one side, about 3-4 minutes. Flip the steaks over and then place in the oven to continue cooking until the internal temperature reaches 145 degrees for medium, or about another 4-6 minutes. Remove the steaks from the oven, transfer to a plate (preferably a warm plate!) and place a Tablespoon of butter on each steak. Tent with foil and allow to rest for at least 10 minutes.
- Meanwhile, make the mushrooms. Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and allow them to cook undisturbed until well browned on one side. Flip them over and continue to saute until the mushrooms are soft and browned. Stir in the garlic and cook for another minute, or until fragrant. Serve the steaks with the mushrooms on top.
Nutrition Facts : Calories 480 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 41 grams fat, Fiber 3 grams fiber, Protein 24 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 2, Sodium 338 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
PERFECT REVERSE SEAR STEAK (STEP BY STEP)
Learn how to grill the perfect reverse sear ribeye steak following this easy cooking method!
Provided by Isabel Laessig
Categories Steak Recipes
Time 24m
Number Of Ingredients 5
Steps:
- Preheat the oven to 275°F.Place a wire cooling rack onto a baking sheet, then place 1 ribeye steak onto the wire rack. Season both sides of the ribeye with 1 tablespoon Santa Maria seasoning.
- Add to the oven and bake for 15 minutes, until the internal temperature reaches 90°F. Along with the steak, place your cast-iron skillet in the oven to allow it to heat as the beef cooks.Once the ribeye reaches 90°F, remove it from the oven. Carefully remove the cast-iron skillet with oven mitts and place onto a burner on the stove.Add 1 tablespoon avocado oil to the cast iron skillet and heat over high heat until it begins to smoke. Once smoking, carefully add the ribeye to the skillet and sear for 2 minutes on one side. Flip, and sear for another 1-2 minutes on the opposite side or until the internal temperature reaches 135°F or your desired level of doneness (see chart below).
- Carefully remove the reverse sear ribeye from the skillet and let it rest on a plate for 10 minutes. Top with 1 tablespoon unsalted butter and allow it to melt. If using, top with fresh rosemary.
Nutrition Facts : ServingSize 1 g, Calories 585 kcal, Carbohydrate 2 g, Protein 22 g, Fat 56 g, SaturatedFat 17 g, Cholesterol 170 mg, Sodium 124 mg, Fiber 1 g, UnsaturatedFat 37 g
RIB EYE STEAK RECIPE
Guys, I honestly thought I didn't like steak that much. BUT OH WAS I WRONG. This Ribeye Steak recipe is unreal! You will not believe how tender and juicy it is! Salting well ahead of time is the secret. Oh, and tons of garlic butter. I've got all the details for the best way to cook ribeye steak, grilled or on the stove top!
Provided by Karen
Categories Main Course
Time 8h20m
Number Of Ingredients 12
Steps:
- Choose your ribeye steak: You can buy either bone-in or boneless steak for this recipe. The most important thing is to buy a high quality steak (read: expensive. Mine was $15/pound.) The grade of the meat should be labeled USDA Prime, or Choice if you are desperate. Don't buy Select, it is not appropriate for this cooking method. The steak should be well marbled, which means that you can see lots of swirly white veins of fat all over the meat. Fat=flavor. Bring it on.
- Prepare your ribeye steak: At least 4 hours or up to 48 hours before you want to eat, prepare your steak by rubbing it with a ton of kosher salt. For 1 pound of steak, I used 2 teaspoons kosher salt (one teaspoon per side, and make sure to get the edges too). This sounds like a lot! But something magical happens while it sits for so long: the salt first draws out the moisture, but then absorbs it back into the meat and tenderizes and flavors the entire steak, not just the outside. Place the salted steak on a plate and put it in your fridge uncovered. Yes, uncovered. This allows the steak to dry out and give you an incredible sear when you cook it. (NOTE: If you are using table salt (regular salt that you find on the table in any restaurant) then use a total of 1 and 1/2 teaspoons).
- 30 minutes before cooking: Get your salted steak out of the fridge and set it on the counter for at least 30 minutes. Don't cook a cold steak, it will be overdone on the edges and undone in the middle. Just before cooking, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Don't be shy.
- Make the garlic butter sauce: In a small bowl, add 3-4 tablespoons butter and melt it in the microwave. (The more butter you use the more drizzling sauce you will end up with.) Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1 teaspoon thyme leaves, and 1 teaspoon chopped rosemary. (Use 1/2 teaspoon each dried thyme and rosemary if you don't have fresh). Use the side of a chef's knife to smash two cloves of garlic. Peel them and slice the garlic into strips. Add the garlic to the butter. Stir it together and set aside. If you have fresh thyme and rosemary, prep the sprigs you are using and set them nearby.
Nutrition Facts : ServingSize 1 steak, Calories 643 kcal, Fat 51 g, SaturatedFat 27 g, Cholesterol 183 mg, Sodium 2594 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 1 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 22 g
PERFECT PAN SEARED RIBEYE STEAK
There is always the question of which method is the best for preparing steak, but this Pan Seared Ribeye Steak is perfect and undeniably delicious! Your ribeye will be seared to perfection whether you add some garlic cloves, herbs like rosemary and thyme, or not!!
Provided by Angela
Categories Beef Dishes Dinner Recipes Main Course Main Dish
Time 15m
Number Of Ingredients 6
Steps:
- Bring a medium to large skillet or frying pan to medium high heat, making sure that it is really HOT before you place your steak(s) in the pan.
- Coat both sides of your steak with olive oil, spreading the oil to evenly cover both surfaces and edges. Season the side facing up with my steak seasoning, using your finger tips to press the seasoning in to set it firmly on the steak ( do not rub it onto the steak as the seasoning can be more heavily concentrated in areas if done this way ). Season the fatty sides for extra flavor!
- Place the steak in the pan, seasoned side down and then season the side of the steak that is facing upward. Do not move the steak until you are ready to flip it over to cook the other side. If your steak is about 1" thick, cook the first side for 3-4 minutes, if it is 1 1/2" thick let it cook for about 5 minutes ( for medium rare ).
- Turn the steak and cook for the same amount of time, depending on the steak thickness ( 3-4 minutes for 1" thick steak, or 5 minutes for a 1 1/2" thick steak ). The fat should all be rendered from the steak when done, and the internal temperature should be about 135 degrees F (57 degrees C).
- Place the butter, garlic, and herbs into the pan once you have turned your steak(s), let it melt, then spoon over the cooked side of your steak ( basting or 'arroser' ) while you finish cooking.
- Remove the cooked steak from the frying pan or skillet and tent a square of aluminum foil over it, allowing the steak to rest for about 5-10 minutes before serving.
Nutrition Facts : Calories 825 kcal, Carbohydrate 1 g, Protein 46 g, Fat 72 g, SaturatedFat 25 g, Cholesterol 168 mg, Sodium 2545 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BUTTER-BASTED, PAN SEARED RIB-EYE STEAK
Steps:
- Enjoy!
Nutrition Facts : Calories 522 kcal, Carbohydrate 0 g, Cholesterol 155 mg, Fiber 0 g, Protein 11 g, SaturatedFat 32 g, Sodium 345 mg, Sugar 0 g, Fat 54 g, ServingSize 1 Steak (2 Servings), UnsaturatedFat 0 g
PERFECT PAN SEARED STEAK
Learn how to make the most incredible Pan Seared Ribeye Steak in under 30 minutes using my fool-proof method!
Provided by Isabel Laessig
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F. While it heats, place a cast iron pan (or other oven-proof pan) into the oven for 5 minutes.While the skillet heats, season your steaks with salt and pepper. When the oven is heated, carefully remove skillet using oven mitts and place on the stovetop over medium heat.
- Place ribeye steak in the skillet and sear for 2 minutes on each side. Top the steak with garlic and thyme, and place the skillet back in the oven for 6-7 minutes.
- After 6-7 minutes is up, carefully remove the pan from the oven and place it back on the stovetop over low heat. Flip the steak and top with butter. Using pot holders, carefully tilt pan to pour the melted butter, garlic, and thyme over the steak for approximately 3 minutes. Cook to the desired doneness with an instant-read thermometer.
- Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!
Nutrition Facts : Calories 884 kcal, Carbohydrate 3 g, Protein 46 g, Fat 77 g, SaturatedFat 43 g, TransFat 2 g, Cholesterol 258 mg, Sodium 1681 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 30 g, ServingSize 1 serving
CLASSIC PAN-SEARED RIBEYE STEAK
Let this sizzling recipe be your guide! Learn how to cook a ribeye steak in a frying pan or skillet, on the stove.
Yield Serves 2
Number Of Ingredients 9
Steps:
- Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
- Place ribeye steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
- Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.
- Note: This technique creates a great mouth-watering charred ribeye steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.
PAN-SEARED RIB-EYE
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
More about "pan seared cast iron ribeye steak food"
CAST IRON RIBEYE STEAK - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (1)Category Main CourseCuisine AmericanCalories 641 per serving
- Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.
- Now smash the garlic with the back of your knife and place it into the pan along with the thyme, rosemary, and butter.
- Once the steak has seared for a few minutes and formed a brown crust, flip it over, and continue basting with the melted herb butter on top. The best way to tell when your steak is done is by using an instant-read meat thermometer. For a medium steak, you want the meat to be about 145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit
HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY RIBEYE ...
From masterclass.com
2.7/5 (92)Category DinnerCuisine AmericanTotal Time 50 mins
- 1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring steak back to room temperature before cooking, by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press pepper into the steak to adhere.
- 2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125°-130°F, internal color should be opaque, lighter red, and texture should be just resilient to the touch, droplets of red juice should rise to the surface of the steak.
- 3. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest, 5–20 minutes. This is a good time to make a simple pan sauce, if desired. Internal temperature will increase about 5°F during resting.
- Learn more about meat cooking techniques with Chef Thomas Keller [here](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-meats-stocks-and-sauces).
PERFECT PAN-SEARED RIBEYE STEAKS RECIPE - ALTON BROWN
From altonbrown.com
4.5/5 (47)Category MainsServings 2-4Estimated Reading Time 2 mins
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 secondsYou should use a kitchen timer. without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.) For medium-rare, the temperature of the steaks should be between 130 and 140°F.
CAST IRON RIBEYE STEAK RECIPE – PAN SEARED, OVEN FINISHED ...
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PAN SEARED GARLIC RIB EYE STEAK - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
Reviews 164Calories 588 per servingCategory Entrees
- Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook 15-20 minutes stirring every minute, to prevent any burning. Remove and set aside.
- Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when the pan begins to smoke add in steaks. Cook 4-5 minutes then flip.
- Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
PAN-SEARED RIBEYE WITH GARLIC BUTTER - THE TOASTY KITCHEN
From thetoastykitchen.com
4.9/5 (21)Total Time 15 minsCategory Main CourseCalories 650 per serving
- Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
- Once pan is hot, add canola oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
- Set a timer and sear first side for 2 minutes and 30 seconds (For a 1 inch steak at medium doneness - see table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
AL ROKER'S CAST-IRON RIB-EYE STEAK RECIPE - TODAY.COM
From today.com
4.4/5 (8)Category EntréesAuthor Al RokerTotal Time 25 mins
- 1. Put steak on a plate, coat it with olive oil, then season the meat liberally with sea salt and black pepper. Let steak sit out until it comes to room temperature.
- 4. Put the steak into the skillet and let it sear for at least 4 to 5 minutes on one side, then turn it over and sear for another 4 to 5 minutes. Both sides should have a nicely browned crust.
PAN SEARED RIBEYE STEAK RECIPE WITH HERB BUTTER | JOYFUL ...
From joyfulhealthyeats.com
5/5 (3)Category DinnerCuisine AmericanTotal Time 25 mins
- To a small bowl, add 3 tablespoons of softened butter, thyme, rosemary, garlic, salt and lemon juice. Using a spoon, mix the ingredients together.
CAST IRON RIBEYE WITH SESAME - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine American, AsianCategory Dinner
- Make the marinade. Combine sesame oil, tamari soy sauce, balsamic vinegar, sriracha, and brown sugar in a bowl, then whisk to combine. Place ribeye in a large glass container, then pour marinade on top. Cover tightly and refrigerate for at least 30 minutes, or up to 12 hours.
- Bring the steak to room temp. When you're ready to begin cooking, take the steak out of the refrigerator and allow it to come to room temperature. We usually let it sit out for 30 minutes - 1 hour.
- Heat a large cast iron skillet. Set a large cast iron skillet over high heat. After about 5 minutes, add a couple tablespoons of a neutral oil, such as grapeseed, avocado, or canola oil.
- Sear the steak. Carefully lift the ribeye steak out of the marinade, allowing excess to drip off. Place gently in the hot skillet. Watch out for any oil that may splatter!
PAN-SEARED HIGH PLAINS BISON RIBEYE STEAK WITH ROASTED ...
From highplainsbison.com
Estimated Reading Time 2 mins
- Remove bison steaks from the refrigerator and remove from packaging. Pat steaks dry with paper towels. Season the steaks liberally with kosher salt and black pepper.
- Preheat a large 12” metal or cast iron skillet (we do not recommend nonstick for this application) over medium-high heat until very hot. The pan is hot enough when it starts to smoke slightly. Add oil and swirl the pan to coat it with oil evenly. Add bison steaks, cooking on the first side for about two minutes. Do not move or lift the steak during this time, or it will inhibit the sear. Once the steak starts to form a crust on the bottom, flip the steak and cook for another minute until medium-rare.
- Turn off the heat. Add 3 tbsp of butter, fresh rosemary, fresh thyme, and smashed garlic cloves to the pan. Tilt the pan, then use a spoon to gather butter and baste it over the steak. Cook the steak to the desired doneness, but because bison is naturally leaner than most other meats, medium-rare is ideal for retaining tenderness.
- Remove bison steaks to a cutting board and allow it to rest while making mushrooms. Place the pan back over medium-high heat. The pan should still have leftover butter and browned bits. Add shallots to the pan and cook them for about 1-2 minutes. Add the mushrooms and cook for 3-4 minutes. Next, deglaze the pan with white wine and scrape brown bits from the pan with a wooden spoon. Reduce the wine until it has evaporated, and the pan is almost dry. Add one tablespoon butter and swirl it well to emulsify it into the mushrooms. Season with salt.
BUTTER-BASTED RIB EYE STEAKS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 4
- Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
- In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.
SEARED RIBEYE STEAK WITH RED WINE ... - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Estimated Reading Time 8 mins
- Once the skillet is hot, place the steak into it and cook for 6-8 minutes on each side. Do not move the steak around. Let it sit on each side for the allotted time to ensure a great sear. Be sure to sear the sides all of the way around the edge of the steak as well to render the fat found there.
HOW TO COOK A RIBEYE STEAK - DAMN DELICIOUS
From damndelicious.net
4.9/5 (71)Category EntreeServings 3-4
PAN SEARED RIBEYE STEAK - SEEKING GOOD EATS
From seekinggoodeats.com
5/5 (1)Total Time 4 hrs 19 minsCategory Main Dish RecipesCalories 525 per serving
PALEO PAN SEARED STEAK | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
Servings 2Carbohydrates 3 gCalories 309Calories 309 per serving
CAST IRON SEARED RIB-EYE STEAK - SOUTHERNKITCHEN.COM
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