Cooking a ribeye steak in a pan can be a rewarding and delicious experience, especially when done correctly. Here’s a step-by-step guide to help you achieve a perfectly cooked, pan-seared ribeye steak.
Preparation
Before you start cooking, it’s crucial to prepare your steak properly.
Bring to Room Temperature: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 to 40 minutes. This helps the steak cook more evenly[2][3][5].
Dry and Season: Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. You can also add minced garlic or fresh herbs if desired, pressing them into the surface of the steak[3][5].
Choosing the Right Pan
The type of pan you use can significantly impact the quality of your sear.
Cast Iron Skillet: A cast iron skillet is ideal because it retains heat exceptionally well and can achieve a beautiful crust on the steak. If you don’t have a cast iron skillet, stainless steel or carbon steel pans can also work well. Avoid using non-stick pans as they cannot achieve the same level of crust[1][5].
Heating the Pan
Properly heating the pan is essential for a good sear.
Heat Over Medium-High Heat: Heat the skillet over medium-high heat until it is very hot. You can test the heat by flicking a few drops of water onto the pan; if they sizzle and evaporate quickly, the pan is ready[1][5].
Add Oil: Once the pan is hot, add 1-2 tablespoons of oil (such as canola, olive, or avocado oil) to the pan. Let the oil shimmer or the butter foam before adding the steak[2][3][5].
Searing the Steak
The searing process is where you create the crust that makes a pan-seared ribeye so appealing.
Sear the First Side: Carefully place the seasoned steaks in the hot pan and let them sear without moving them for about 3-4 minutes, depending on the thickness of the steak and your desired level of doneness. For a medium-rare steak, aim for this initial sear time[1][3][5].
Flip and Sear the Second Side: Use tongs to flip the steaks and sear the other side for another 3-4 minutes. Adjust the cooking time according to your preference for doneness. For medium-rare, the total cooking time per side is usually around 3-4 minutes, but this can vary based on the steak’s thickness[1][3][5].
Checking for Doneness
Using a meat thermometer is the best way to ensure your steak is cooked to your desired level of doneness.
Internal Temperature: For medium-rare, the internal temperature should be around 130-135°F (54-57°C). For medium, it should be around 140-145°F (60-63°C), and for well-done, it should be around 160°F (71°C) or higher. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone[1][3][5].
Basting and Resting
Adding a bit of extra flavor and letting the steak rest can enhance the overall experience.
Baste with Butter and Herbs: After the steak has cooked for about 2 minutes on the second side, you can add butter, garlic, and herbs to the pan and baste the steak with a spoon for about a minute. This adds extra flavor and helps in creating a rich, herb-infused crust[3].
Rest the Steak: Once the steaks are cooked to your liking, remove them from the pan and transfer them to a plate or cutting board. Let the steaks rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a juicier steak[3][5].
Most Important Facts
Bring the Steak to Room Temperature: Let the ribeye steaks sit at room temperature for about 30 to 40 minutes before cooking to ensure even cooking[2][3][5].
Use a Cast Iron Skillet: Cast iron skillets are ideal for pan-searing due to their heat retention and ability to create a good crust[1][5].
Heat the Pan Properly: Heat the skillet over medium-high heat until it is very hot, then add oil to the pan before adding the steak[1][5].
Sear Without Moving: Let the steaks sear without moving them for about 3-4 minutes per side to create a good crust[1][3][5].
Check Internal Temperature: Use a meat thermometer to ensure the steak is cooked to your desired level of doneness[1][3][5].
Rest the Steak: Let the steaks rest for 5-10 minutes after cooking to allow the juices to redistribute[3][5].
By following these steps and tips, you can achieve a perfectly cooked, pan-seared ribeye steak that rivals any steakhouse.
