Recipe for pan-seared ribeye steak
When it comes to cooking a perfect ribeye steak, quality meat and the thickness of the slices are crucial factors. By choosing a ribeye that is between 3-4 cm thick and weighs around 400-500 grams, you ensure a juicy and flavorful steak. It is better to use a thick steak for 2 people than 2 thin ones.
I believe it is important to use high-quality meat, as it has a significant impact on the final taste and texture. Another important factor is the temperature of your pan or grill; it should be as hot as possible to create a delicious sear. I prefer to cook with ghee, but otherwise, you should use oil while the pan is scorching hot and add butter when you turn down the heat a bit. Ghee is a clarified butter that can withstand higher temperatures than regular butter and oil, while also imparting a nutty flavor to the meat.
If you follow my directions, you will achieve a perfectly cooked ribeye with a crispy exterior and a juicy, tender interior.
Pan-Seared Ribeye Steak
Equipment
- 1 Frying Pan or
- 1 Grill
Ingredients
- 450 g Rib Eye the thickness is more important than the weight. Aim for a steak that is 3-4 cm thick
- Salt and Pepper
- Ghee or neutral oil and butter
- Flake Salt and possibly a little more freshly ground pepper
Instructions
- Preheat a pan to very high heat.
- Generously season the ribeye steak with salt and pepper on both sides. Preferably 5-10 minutes before cooking.
- Add ghee to the pan and let it melt and become very hot (14 out of 14 on my stove). If you are using oil, add it instead when the pan is hot.
- Sear the ribeye on both fat edges for about 30 seconds.
- Sear the ribeye on each side for 2 minutes at full heat.
- Reduce the heat (7 out of 14 on my stove) and cook for another 2 minutes on each side.
- Remove the ribeye from the pan and place it on a rack.
- Let the ribeye rest for 10-15 minutes. It might seem long, but I guarantee it's worth it. The meat should be uncovered – no foil or tea towels over it.
- Slice the ribeye into thin pieces and sprinkle with flake salt on top. Optionally season with more freshly ground pepper. Enjoy.