Juices also reabsorb into the steak to enhance flavor and texture. This is why you remove ribeye steak from heat when it reaches a lower temperature than what you’d like the final temperature to be. During these 5-10 minutes, your steak continues to cook after removing it from the heat, bringing it to your ideal temperature. Resting steaks after cooking happens for a different reason. It also allows the salt to brine the steak, giving it a crispier texture when you sear it. The resting period before pan-searing ribeye helps the steaks rise in temperature, resulting in more thorough cooks from the inside out.
#Pan searing ribeye steaks how to
Use the following tips to learn how to cook ribeye in a pan like a professional steakhouse chef. If you’d like a more done steak, you can finish it off in the oven for another 5-10 minutes. You’ll need another 5-10 minutes of resting time before serving. In total, ribeye steak takes 10-15 minutes to pan-sear to medium rare. This takes about five minutes, so do it toward the end of the resting period. Meanwhile, preheat a cast-iron skillet with oil to medium-high. Right before cooking, sprinkle pepper on both sides. Transfer them to a clean plate, salt them on both sides, and let them rest for 45 minutes. To prepare ribeye to cook in a pan, you’ll first need to remove the steaks from the refrigerator. Summing Up: How to Cook Ribeye in a Pan.
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Filet Mignon: The Ultimate Cooking Guide.Allowing it to rest before slicing will let the juices redistribute throughout your entire piece of steak. Remove the steak to a plate and let it rest for 5 minutes. Remember, using a meat thermometer is the best way to tell when your steak has reached its desired temperature. For instance, it'll take about 5 minutes to finish cooking a 1 ½-inch-thick steak to medium-rare on a stovetop and between 10 and 20 minutes if you’re finishing it in the oven.ĭepending on how rare or well-done you like your steak, here's the breakdown of what temperature your steak should reach. To do this, transfer the pan into a preheated 350☏ oven to finish cooking and to keep it warm.Ĭooking time depends on the thickness of your meat and how you'd like it cooked. You can also finish your steak by placing it in the oven. If you're using butter, as the butter melts, baste the butter, garlic and herb mixture over the top of the steak for extra flavor. "The secret weapon - a little bit of butter!" Curtis says.Ħ) FINISH COOKING YOUR STEAKS ON THE STOVETOP OR IN THE OVEN If you want to pump up the flavor even more (like Curtis does), add about 2 tablespoons of butter - along with smashed garlic and a few sprigs of thyme and rosemary - to the pan before the steak finishes cooking. This will allow the meat’s sugars to develop, forming a perfect crust.ĥ) ADD BUTTER FOR ADDITIONAL FLAVOR (OPTIONAL)
#Pan searing ribeye steaks pro
Pro tip: "Don't move the steak around too much, allowing it to get a golden sear," Curtis says. Once you’ve achieved a good sear, turn the meat and sear on the other side for 2 minutes.Ĭast-iron is perfect for cooking steak because it gets really hot (and stays that way) for a long period of time. Add a bit of olive oil to prevent your steak from sticking to the skillet, then place your steak it to get cooking.Ĭook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom. Make sure you preheat the skillet over medium-high heat to get it hot. Removing extra moisture helps the steak brown better, which equals more flavor. This will help your steak reach an evenly distributed temperature from edge to center, and will allow for more even cooking when on the skillet.Ģ) PREHEAT YOUR OVEN TO 350☏ (IF YOU WILL BE FINISHING STEAKS IN OVEN - SKIP IF NOT)īefore placing the steaks on the skillet, pat the steak dry with paper towels and season with salt and pepper. While you can buy your prime rib dry-aged, you’ll be paying a pretty penny - so consider dry-aging your beef at home with two easy steps instead.ġ) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKINGīefore you take your steak out of the fridge to cook, you should actually let it sit at room temperature for 30 minutes before cooking. "Also, the natural enzymes in the meat break down the tissue, so it's that much more tender."
#Pan searing ribeye steaks plus
If you're not sure how much meat you need, butcher Ray Venezia suggests 1/2 pound per person, plus 2 pounds to account for the bones (so you need at least 4 pounds for 4 people).ĭry-aging beef "concentrates the meat flavor," says chef Sara Moulton. "You get a delicious amount of flavor from cooking beef on the bone like that."
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"The bone-in ribeye is such a beautiful cut of meat," Curtis says.