CLASSIC PAN-SEARED RIBEYE STEAK
Let this sizzling recipe be your guide! Learn how to cook a ribeye steak in a frying pan or skillet, on the stove.
Recipe - Gourmet Garage of West 66th
CLASSIC PAN-SEARED RIBEYE STEAK
0
Servings2
Cook Time10 Minutes
Ingredients
1 (16-ounce) Certified Angus Beef ® ribeye steak
1 teaspoon peanut or canola oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly cracked black pepper
3-4 thyme sprigs
2 garlic cloves, partially crushed
2 tablespoons butter
Directions
- Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
- Place ribeye steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
- Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.
- Note: This technique creates a great mouth-watering charred ribeye steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.
0 minutes
Prep Time
10 minutes
Cook Time
2
Servings
null
Calories
Shop Ingredients
Makes 2 servings
PRE 100% Grass Fed New York Strip Steak, 10 Ounce
$15.99
$1.60/oz
Wesson Canola Oil, 24 Fluid Ounce
$4.99
$0.21/fl oz
Morton Salt And Pepper Shakers, 5.25 Ounce
$2.99
$0.57/oz
Black Bear Bratwurst, 16 Ounce
$6.99
$0.44/oz
Not Available
Fresh Garlic, 4 Ounce
$4.99 avg/ea
$1.25/oz
Breakstone's Butter - Salted - All Natural, 8 Ounce
$3.99
$0.50/oz
Directions
- Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
- Place ribeye steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
- Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.
- Note: This technique creates a great mouth-watering charred ribeye steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.