How to Cook Ribeye Steak in a Pan

Introduction

How to cook ribeye steak in a pan? Learn techniques and tips. Rich marbling, smooth and tender texture, and more deft flavor: that is why ribeye steak is so loveable. If you’re done right, cooking it at home using a simple pan can give you a restaurant quality experience. It may seem like a big challenge, but, truthfully, it is worth the effort because you can get the perfect seared ribeye every time! In this guide, we’ll work through everything, from picking the right cut to perfecting the sear to unlocking incredible flavor in your ribeye steak.

Choosing and Preparing the Ribeye Steak

Selecting the Right Cut

Success starts at the meat counter: the ribeye steak. If you can’t see the white streaks of fat running through the meat, the muscle has broken down into too much fibrous connective tissue. As it cooks the marbling melts and adds flavor and tenderness. Find a steak that’s about 1 or 1.5 inches thick. If I wanted a great sear and center tender and juicy, I needed a thicker cut.

Bringing the Steak to Room Temperature

Never cook a ribeye from the refrigerator. It needs to be at room temperature before cooking. This simple step makes sure the steak cooks evenly from edges to centers. Thirty minutes to one hour before cooking, take the steak out of the refrigerator and set it on a plate. Loosely cover it up with a clean kitchen towel, leaving it free of debris while heating up.

Patting the Steak Dry

Pat the ribeye dry using paper towels on all sides. Getting a proper sear requires that surface moisture be removed. Moisture on the steak will steam instead of creating a flavored crust when cooking the meat.

Seasoning the Ribeye Steak

Simple Seasoning with Salt and Pepper

Ribeye steak is all about seasoning and, often, less is more. All you need to do to really let the steak soak up a briny flavor is to cover both sides in a hefty coating of salt and freshly ground black pepper. In addition to seasoning the steak salt also draws moisture which creates a flavorful crust when the steak is seared. Freshly ground pepper gives a slight heat and aroma on the tongue without overpowering the beef’s richness.

Optional Additional Seasonings

Throw some extra spices into the mix: garlic powder, onion powder, smoky paprika, or a touch of cayenne pepper if you enjoy a deeper taste pallet. Once seasoned, let the steak remain for roughly ten to fifteen minutes to let the salt to work and allow the meat to absorb the taste.

Preparing the Pan for Cooking

Choosing the Right Pan

A great choice to cook ribeye steak is a cast iron skillet. Thus, cast-iron does a great job retaining heat, and that’s exactly what we need for a great sear. If you have a cast iron skillet, it’s been shown that the results will vary slightly if you don’t have that, but any heavy bottomed pan will do.

Preheating the Pan

For the best sear on your ribeye, you need a hot pan. Put your skillet on high heat until it starts to smoke lightly, then place it. Crust locks in juice and flavor fast, but creates it with an instant hot pan. Put some oil in the pan (add only enough oil to lightly coat the bottom of the pan), and then when the pan is hot, add just enough liquid to significantly submerge the pan. Good oils to use include oils with high smoke points like canola, vegetable or avocado oil since they won’t smoke as fast as butter.

Searing the Ribeye Steak

Placing the Steak in the Pan

When your pan is ready, place the ribeye steak into the skillet, very carefully. If you hear a loud sizzle, that means the pan is hot enough to sear or at least too hot not to require a trip to the hospital. However, overcrowding the pan means you’ll be lowering the heat and getting a less crispy crust.

Cooking the First Side

Rest the steak and cook without moving it for 3 to 4 minutes. This leaves room for a lovely, golden brown crust. Patience is key, flipping or moving the steak too early can render the crust on the outside, and it’s not formed yet, so don’t be in a rush in making them.

Flipping the Steak

Sear a side of the ribeye in its first go then use tongs to find a spot on it and gently flip the ribeye over. Make sure you don’t press down on the meat because it will then squeeze out the juices. Flip another piece over, and then sear that side for another 3 to 4 minutes. If you have ribeye that is on the thicker side you will want to turn it down on the heat after searing and cook for an additional 3-5 minutes to make sure the inside is done to your liking.

Adding Butter and Aromatics

Using Butter for Flavor

Then the butter goes into the skillet, after both sides have been seared. About 2 to 3 tablespoons of butter should drop in and melt to make a rich base to enhance flavoring.

Incorporating Aromatics

To give the steak some additional depth and richness stir through a few crushed garlic cloves and a few sprigs of fresh herbs like rosemary or thyme. This will bring the butter to melt and sizzle as it combines with the garlic and herbs to make a wonderful, flavour inducing sauce to go with the ribeye.

Basting the Steak

To baste the ribeye, continue to tilt the skillet slightly away from you and using the spoon pour across the skillet the melted butter and the aromatics over the steak. Basting keeps meat moist and infuses deep, rich flavors into it. This step (which usually takes 1 to 2 minutes) makes the crust a bit shinier as well.

Checking for Doneness

Using a Meat Thermometer

The ideal approach is to use a meat thermometer if you wish properly cooked steak. Slide the thermometer into the thickest section of a ribeye. Here’s a guide to get your desired degree of doneness:

• Rare: 120°F (48°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-Well: 150°F (66°C)
• Well-Done: 160°F (71°C)

And if the ribeye isn’t at your preferred temperature, continue to cook in short increments. Remember as a steak rests it will increase in temperature slightly.

Resting the Steak

To top it off, you want to let your ribeye rest after cooking. Tear the steak to a cutting board and post it for 5 to 10 minutes. The juices redistribute dinner throughout the meat, making the steak much more flavorful and tender. You can loosely cover the steak in foil (to retain some warmth) while it rests.

Slicing and Serving the Ribeye

Cutting Against the Grain

When you’re ready to serve, use a nice sharp knife to slice the ribeye against the grain. Cutting across the grain (again, apply solution within the package) shortens muscle fibers, and each bite is more tender and easier to chew. It improves the texture and also the eating experience.

Optional Finishing Touches

If you want a little more flavor, try topping your steak with “cowboy butter” , a compound butter made with garlic, herbs and spices. If desired you can drizzle the steak with any remaining pan juices for added richness too. Serve the steak’s slices on a warm plate to keep the steak warm.

Tips and Tricks for Perfect Pan-Cooked Ribeye

Control the Heat

It requires high heat to get that good sear, but you want to slightly reduce the heat to prevent burning it even while you’re obtaining that good sear. Control the heat for the perfectly cooked ribeye.

Avoid Overcrowding

So if you want to cook a steak, cook it at a time, so they all cook evenly. By overcrowding the pan, the temperature can be lowered to where you’re not searing meat properly.

Experiment with Flavors

You could also experiment with other kinds of herbs, spices or flavored butters. You can play with the taste profile by adding the lemon zest, infused oils or different spices to make your ribeye your own.

Conclusion

Cooking ribeye steak in a pan is not only an amazing way to bring out the best in this delicious cut of meat but it is one of the easiest to do at home. Following these simple steps and techniques you can have a tender, juicy, and perfectly seared ribeye steak that matches the likes of any steakhouse. With a few simple ingredients and careful attention to cooking details, a meal is readily within your reach with some effort. If it fits your diet, don’t hesitate to personalize it and savor every mouthful of great cuisine!

Frequently Asked Questions