Pan Fried Ribeye Steak

When a flawlessly pan-fried ribeye steak is enjoyed, nothing compares to its delectable delight. You may get an outside golden crust while maintaining a juicy and tender within by following this recipe. A delightful meal can be enjoyed in the convenience of your own kitchen when you are ready for it.

Tasting Notes

The pan-seared ribeye steak boasts a rich, caramelized exterior with a juicy, medium-rare center. The combination of a well-seasoned crust and the natural marbling of the ribeye creates a mouthwatering symphony of flavors. Every bite is a celebration of steak perfection.

Ingredients

• 2 boneless ribeye steaks (1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 tablespoons unsalted butter
• Fresh rosemary sprigs (optional, for garnish)

Kitchen Equipment

• Cast iron skillet or heavy-duty pan
• Tongs
• Meat thermometer

Instructions

1. Preparation:
   • Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
   • Pat the steaks dry with paper towels to ensure a better sear.
2. Seasoning:
   • Rub both sides of the steaks with olive oil.
   • In a small bowl, mix kosher salt, black pepper, garlic powder, and onion powder.
   • Season the steaks generously with the spice mixture, pressing the seasoning into the meat.
3. Pan Searing:
   • Heat the cast iron skillet over medium-high heat.
   • Add olive oil to the pan and let it heat until shimmering but not smoking.
   • Place the seasoned steaks in the hot pan and sear for 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.
4. Butter Basting:
   • In the last minute of cooking, add unsalted butter to the pan.
   • Tilt the pan slightly and use a spoon to baste the steaks with the melted butter, infusing them with extra flavor.
   • Optionally, add fresh rosemary sprigs for aromatic enhancement.
5. Resting:
   • Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy bite.
6. Serving:
   • Slice against the grain and serve the pan-fried ribeye steaks with your favorite sides.

Pro Tips

• Ensure the pan is hot before adding the steaks to achieve a beautiful sear.
• Use a meat thermometer to gauge doneness accurately.
• Let the steaks rest after cooking for optimal juiciness.

Variations

• Experiment with different spice rubs or marinades for unique flavor profiles.
• Add a red wine reduction or mushroom sauce for an extra layer of richness.

FAQs