ribeye steak recipe

Learn How To Pan Fry Steak from Delish.com.

How To Pan Fry Steak

olive oil

Boneless ribeye steak

Kosher salt

black pepper

butter

How red do like your steak in the middle?

These instructions only work for a thick steak, which, to be fair, is noted at the beginning of the instructions. I suggest two modifications for typical grocery-store cut 3/4 to 1" steaks.: 1) Cut the salt by at least 50% -- otherwise it's WAY too salty 2) Sear at a slightly higher temperature, but turn more quickly per side

This was SUPER good. I edited the recipe a bit time-wise to get a medium rare steak though. The steak I used was just a little more than 1 inch thick. Instead of 5 minutes after the flip, I did 4, and I think I decreased the time before the flip too to probably around 6 minutes instead of 7. With these adjustments, and making sure I got to 135 degrees Fahrenheit for medium rare, I got an amazing result. It was perfectly crispy on the outside while being soft on the inside. Not too rare and not too cooked. Very juicy and flavorful too. Honestly, I did not think pan-fried steak could taste so good.

This is great, I use regular seasoning as I would normally cook with and did the same 3 and 4 minutes for my steaks.  They look as good as my ones cooked under the broiler, or on the grill in the flames.

I wish I read the comments. Cook time was way too long for my thinner steak. It was so well-done, I could have made a very nice leather shoe. The crust on it was very good, though. I will need to try this again with either a thicker steak or much less cooking time.

I thought this recipe was perfect!  I used a
1 1/2" thick Ribeye.  I followed the directions including using seasoning liberally and it turned out perfectly!  I cooked mine to 130° and let sit 10 minutes.  I could not have been happier

If you have to rely on salt to get flavor your are buying cheap steak. Salt is good for one thing, giving people high blood pressure. Spend a little more and buy good meat. Don't bury your steak in salt.

This did not go well, and I am not a newb to grilling steaks. I like to try others recipes and styles, and this one turned out poorly.
I used a 1.25" Sirloin, and ended with a crusted outside and a very rare inside after 12 minutes (7/5 split), not medium.
I have to vote this one down, it may work for ribeye, though I will pass on trying, it does not work for sirloin.
Heat is too high and times may need adjustment. Had to wrap in foil and finish in oven for 4 minutes for crusted outside and medium inside. It was extremely dry at that point and tossed in the trash.

I looked at these directions and it seems kind of a long time to cook a pre-cut retail grocery steak. Most of your basic grocery store steaks are going to be about 3/4 inch thick. Everyone seems to give instructions for 1-1/2 inch steaks, which is great if you shop at a place that will cut to order. This I know because I recently retired after working retail grocery for over 20 years, the last 10 behind a meat counter. Don’t be afraid to cook a thin steak for less time and to flip it more frequently to get even cooking.

Hi. I made this recipe tonight using a 1 1/2" NY strip steak from Costco which means a very thick cut. I followed the directions exactly including the kosher salt the night before and drying protocol. Also I cut down the cooking time to 4 min then 3 min at medium heat. 7 minutes would have been ruinous. My hubby loved it! But he commented that it was a tad overdone and too salty. So...I think it's a great recipe but the salt and cooking time should be consistent and possibly adjusted. Thanks!

Followed the directions, came out perfectly medium rare!

https://streaming.hearstdigitalstudios.com/0e15203e-7fa0-4e5e-9e82-0ce46402e3cf/video_rover_16x9_1080p_hd_1588695607_44693.mp4

This is the easy fail-proof way to pan fry a steak.

How To Perfectly Pan Fry A Steak

This beautiful thick cut wagyu steak is robustly flavored with a coffee chipotle rub; and using fresh garlic and thyme enhances the robust flavor. It&#039;s a perfect grilling summer recipe.

Cowboy Steak | Coffee Chipotle Rubbed Ribeye

extra virgin olive oil

thyme leaves

garlic (pressed

Chipotle pepper

coffee

coriander

cumin

sea salt (or kosher (adjust

sweet paprika ((can use smoked paprika))

brown sugar ((I used sugar in the raw))

In a small bowl, add all the ingredients including the fresh thyme and garlic. Mix thoroughly to combine.

Make the Marinade Seasoning Rub:

Place the steak in a plate or shallow bowl.Note: Optional - rinse and dry steak very well.

Rub the steak with the olive oil.

Use all of the seasoning rub to coat the steak all over, using patting motion to help the rub to adhere.

Let the seasoned steak rest in the refrigerator, uncovered, 12 to 24 hours.Note: If the steak is covered it will release some of it&#39;s natural juices into the pan. Leaving it uncovered prevent this from occurring.

Let&#39;s Prepare the Steak for Overnight Marination:

Remove the steak from the fridge.

Turn off the heat from 1/2 of the grill.

Place the steak on the indirect heat (section that the heat was turned off). Cover the grill. And keep it covered until ready to flip the steak. Cook the steak for 20 to 30 minutes on the first side.

20 to 30 minutes later, flip the steak and let it contine to cook on the direct heat for another 20 to 30 minutes.Note: I like to cook the steak so that a section is medium cooked and another is medium well. The 30 minutes per side allows for this to be perfect. For rare to medium rare cook 20 to 25 minutes per side.

Once the second side has cooked to your likeness, briefly place it on the direct heat section of the grill and grill a few seconds per side. Note: You can close the grill lid briefly, but do keep and eye for flare ups.

Transfer the steak to a cutting board. Cover with aluminum foil and allow to rest for 10 to 15 minutes before cutting.

Slice to your desired thickness and serve with your favorite sides. I serve this with grilled corn and grilled spinach. Enjoy!

12 to 24 hours later preheat a gas grill to 550F degrees; (can use charcoal grill but be sure to leave 1/2 of the grill without charcoal for indirect heat cooking)

A perfectly cooked ribeye steak is something to behold. Choose your cooking method and dig in!

Ribeye Steak Recipe

(1–2 inch-thick) ribeye steaks

Kosher salt and black pepper

Turn all burners to high, cover, and let grill preheat for about 15 minutes. Brush grill grate clean.

Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.

When ready to cook, keep primary burner on high and turn other burners off.

Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on edges of steak, 5–6 minutes. Flip steak and continue to cook until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 5 minutes.

Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.

Grill

Heat oven to 250ºF with rack set in middle position. Set a wire rack inside a rimmed baking sheet. Pat steaks dry then season generously with kosher salt. Place steaks on rack and roast until an instant-read thermometer inserted into side of steak registers 90ºF–95ºF, this will take 30–50 minutes, flipping the steaks halfway through.

Heat a generous splash of high-heat cooking oil in a large skillet over high heat until shimmering. Pat steaks dry with paper towels then gently place in skillet and cook, without moving, for 30 seconds. Flip steaks and continue to cook, flipping every 30 seconds, until lightly browned, about 3 minutes.

Add a few tablespoons of butter to the skillet. Once melted, tilt the skillet so the butter pools; use a large spoon to spoon the butter up and over the steaks repeatedly (this is called basting). Continue to baste steaks, flipping every 30 seconds, until steaks register 120–125ºF for medium-rare, this will take 1–3 minutes.

Transfer steaks to carving board and let rest for 10 minutes. Strain seasoned butter into small bowl; discard solids. Carve steaks off bones, then slice into ¼-inch-thick slices. Serve with seasoned butter.

Oven

Preheat a large cast-iron skillet over high for 5 minutes.

Pat steak dry with paper towels, then season with 1 teaspoon salt.

Reduce heat to medium-high. Add a splash of vegetable oil and swirl to coat the pan. Place steak in skillet. Cook until charred and beads of moisture begin to form around edges of steak, about 3 minutes. Flip and continue cooking until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 3 more minutes. For medium cook to an internal temperature is 135ºF, about 4 minutes per side.

Stove Top

Season steaks all over with salt (at least 1 teaspoon salt per steak).

Set steaks on a wire rack set inside a rimmed baking sheet. If you have the time, refrigerate steaks, uncovered, at least 2 hours or up to 12 hours. If you don’t have time, skip this step and move on to step 3.

Heat oven to 200°F (93ºC). (Or as low as your oven goes. If it’s higher than 200ºF the process will take longer).

Cook steaks in oven until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. About 20 minutes for rare and up to 40 minutes for medium-well.

Keep an eye on internal temperature—a lot of factors can impact cooking time.

About 5 minutes before steaks come out of oven, heat a large cast-iron skillet over high heat until nearly smoking. Once steaks are removed from oven, add 2 tablespoons butter and 2 tablespoons oil to hot skillet; swirling to melt butter and coat skillet.

Add steaks, garlic, and rosemary (if using) to skillet and cook until each side is well-browned, about 1 ½ minutes per side.

Using tongs, hold steaks upright on their sides to sear.

Transfer steaks to a cutting board and let rest 2 minutes. Slice and enjoy immediately.

Reverse Sear

Preheat airfryer to 400ºF.

Pat steak dry with paper towels then season with 1 teaspoon salt.

Place steak in air fryer basket and cook until browned and an instant read thermometer inserted in the center registers 120–125ºF for medium-rare or 130–135ºF for medium, 8–12 minutes.

Transfer steak to a plate and tent with foil; let rest 5 minutes.

Air Fry

Preheat a sous vide cooker to desired final temperature (we like 129ºF for medium-rare).

Place in sous vide bags along with herbs and aromatics (optional). Seal bags and place in water bath for 2–3 hours.

About 5 minutes before removing steak from water bath, start preheating a large cast-iron skillet over high.

Once the steaks come out of the oven, add a couple tablespoons each butter and oil to the skillet and swirl to coat.

Sear the steaks, flipping every 15 seconds, until a golden crust is formed on each side and desired doneness is reached, about 1 ½ minutes total. Serve the steak immediately (no need to rest).

Sous Vide

https://mediavine-res.cloudinary.com/video/upload/t_original/v1676489300/z7eknrvuotcav8epfy0f.mp4

Learn how to reverse sear the perfect steak with this reverse seared steak recipe! It's easy, simple and absolutely foolproof. Perfection!

Reverse Seared Steak

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How To Pan Fry Steak

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Top Tags

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The most viewed ribeye steak recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine