Classic Pan Seared Ribeye SteakFatima July 22, 2020 805 Views 1 Likes! You've already liked this!
Let’s talk Steak
Steak is a cut of meat from the fleshy part of the cow, it usually includes a bones but not necessary. There are many cuts of steaks available in the market from high end cuts like mignon or ribeye to more affordable ones like flank and steak. Today we are going to talk about ribeye specifically.
Ribeye can be available with both bone-in and boneless, which is my preferred cut. It comes from the upper rib cage of the cow. Due to high fat content and marveling throughout the meat it has a rich and deep flavor. When cooked correctly it stays juicy and packed with flavor.
This steak is very versatile in terms of cooking method. You can pretty much pan sear, broil or grill this steak over high heat.
Do’s and Don’ts of Steak
Steak is a beautiful piece of meat which does not require a long cooking time. The longer you cook the tougher the meat will get.
Maxiumum cooking time on steak is 5 minutes per side and should be determined on the thickness of your cut. a regular size ribeye steak which weighs around 1.25 to 1.5 lbs should be done cooked on high heat for around 2 to 3 minutes per side.
Cook on a steak is a personal preference, but in a perfect world medium cook is preferred.
Basting the meat while cooking the steak is very important. It’s the process of spooning the hot fat at the bottom of the pan on top of the meat. This technique helps the meat stay moist.
Steak should always be cooked when its at room temperature. Otherwise it will not cook evenly.
Resting the meat is very crucial. Cutting into a hot steak will end up in a dry steak because you will run out all the juices.
If you choose to cook the steak on a pan, the pan needs to be screaming hot to the point of smoking otherwise the steak will not sear. Make sure the pan is big enough so that the entire steak touches the bottom on the pan. Searing is technique in which the meat forms a crust on the outside and locks in the juices.
Do not over crowd the pan. Otherwise the temperature of the pan will drop drastically and the steaks will steam instead of sizzle.
Steak does not need to be marinated for a long time. Just a generous sprinkle of salt and pepper should be enough for a good cut of steak.
Remember to always slice the steak against the grain for maximum tenderness!
Serve the steak with your favorite sides. We love it with a classic chimichurri sauce https://flavoredbyfatima.com/recipe/chimichurri-sauce baked potatoes, bread and a side salad.
A detailed recipe video is on my youtube channel on how to cook a perfect steak. I hope you guys enjoy this recipe, please don’t forget to like comment and share this recipe with family and friends.
Classic Pan Seared Ribeye Steak
A classic pan seared ribeye steak.
Classic Pan Seared Ribeye Steak
- 1 1⁄2 Lbs Ribeye steak May substitute
- 2 Tbsp Butter
- 2 Tsp Sea salt Or to taste
- 2 Tsp Fresh ground black pepper
- 1 Tbsp Wostershire sauce
- 1 Tbsp Butter
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 1 Clove Garlic
- Season the steak with salt and pepper generously on both side. Make sure to pat down the seasoning on the steak.
- In a hot (nearly smoking) pan add 1 tbsp oil. To this add the steak. Add 1/2 tbsp wostershire sauce, rosemary, thyme, garlic and butter.
- Start basting the hot fat on top of the steak. Cook for around 2 minutes until its seared nicely on the pan down side. Now flip the steak carefully.
- Add the remaining wostershire sauce on the steak, and repeat with basting. Cook for an additional 2 minutes.
- Remove the steak onto a plate, add a pat of butter, cover and let it rest for a few minutes.
- Once it’s rested and absorbed back it’s juices, slice the steak against the grain.
- Enjoy with chimichurri sauce and your favorite sides.
- Remember to slice the steak against the grain before serving!