What is good about pan-fried ribeye steak
Cooking a pan-fried ribeye steak allows you to control the temperature and crust perfectly. The high heat creates a dark surface that tastes delicious against the tender meat inside. You can add butter and herbs towards the end to baste the steak for extra moisture. This method is much faster than roasting and keeps the centre very succulent.
How to cook pan-fried ribeye steak
Prepare the meat: Take the meat out of the fridge at least 15 minutes before you start. Pat the surface dry with kitchen paper to help the crust form properly. Season both sides of the pan-fried ribeye steak generously with salt and pepper. This helps the seasoning stick to the surface while the meat reaches room temperature.
Heat the pan: Place your heavy pan over a high heat and add the oil. Wait until the oil is shimmering and just starting to smoke. Carefully place the steaks into the hot pan away from your body. Let them sear for a few minutes without moving them to develop a deep brown colour.
Cook and baste: Flip the steaks over once the bottom has a good crust. Add the butter, garlic and rosemary to the pan as the second side cooks. Use a spoon to pour the melted foaming butter over the pan-fried ribeye steak repeatedly. This process adds a lot of flavour and keeps the meat moist throughout.
Rest the steak: Remove the meat from the pan once it reaches your preferred level of doneness. Place it on a warm plate or board and let it sit for five minutes. This allows the juices to settle back into the meat so they do not run out when you cut it. Serve your steak whole or sliced against the grain.
Good advice for making pan-fried ribeye steak
Always make sure the pan is very hot before you add the pan-fried ribeye steak. A cold pan will cause the meat to steam rather than sear which ruins the texture. If your steak is very thick you might need to cook it for a bit longer on a slightly lower heat after the initial sear. Use a meat thermometer to check the internal temperature if you are unsure about the doneness. Rare should be about 50 degrees while medium is closer to 60 degrees.
Do not skip the resting period as this is vital for a juicy steak. The heat continues to move through the meat even after it leaves the pan. You can also rub a little extra garlic on the meat while it rests for a stronger aroma. Try to use a neutral oil with a high smoke point like rapeseed or vegetable oil for the best results.
You might also enjoy
fried haddock,
prawn stew or
pasta with lemon and parmesan.
