Pan Seared Ribeye Steak Food

PAN SEARED RIB EYE

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.

PAN SEARED RIBEYE STEAK

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.

PAN-FRIED RIBEYE STEAK

Steps:

• Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
• Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
• Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
• Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
• Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.

PAN SEARED CAST IRON RIBEYE STEAK

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.

RIB EYE STEAK RECIPE

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.

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

PERFECT PAN SEARED RIBEYE STEAK

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.

CLASSIC PAN-SEARED RIBEYE STEAK

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

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.

PERFECT PAN SEARED STEAK

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!

PAN-SEARED RIB-EYE

Steps:

• Remove the steaks from the fridge at least 15 minutes before cooking.
• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
• Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
• Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
• To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
• Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!