Rib Eye Steak Recipe
Pan Seared Rib Eye Steak is unparalleled with its beautiful marbling and bold flavors. Rib eyes are easy to make in 20 minutes for a quick weeknight dinner or a festive occasion, so skip the steakhouse and make your own delicious steak!
Servings: 4 servings
Calories: 529kcal
Ingredients
- 2 rib eye steaks 1-2 inches thick
- 1 tsp coarse salt (6 g)
- 1 tsp black pepper (2 g) or to taste
- 1 tbsp olive oil 15 ml
- 1 tbsp unsalted butter 14 g
- fresh rosemary or thyme garnish - optional
Instructions
- Remove steaks from the refrigerator 30 minutes ahead in order to reach room temperature for even cooking. Prepare the rest of your meal in the meantime.
- When your steak has reached room temperature, pat dry with paper towels. This step will remove excess moisture in order to get the best sear possible.
- Sprinkle salt and pepper onto both sides of the steak, rubbing in with your hands.
- Turn on your ventilation/exhaust fan and place a cast iron skillet over high heat.
- When the pan is hot, add the oil and swirl around to coat the pan.
- Add the steaks and cook for 3-6 minutes according to desired doneness (see details above), spooning the juices on top from time to time to baste the meat.
- Flip the steaks and add the butter on top along with the optional fresh herbs.
- Cook 3-6 minutes more using an instant-read thermometer to check doneness.
- Remove to a plate to rest for 5 minutes, covering with foil or another plate. This important step lets the juices to retreat back into the meat for the best texture.
- Cut crosswise against the grain to serve. Enjoy!
Video
Notes
- Thick cut rib eyes are the juiciest. Try to buy ones that are 1 ¼ - 1 ½ inches (3 – 4 cm) thick, or simply ask your meat counter to cut them for you.
- Season the steaks with salt to help tenderize the meat during cooking. Fresh rosemary and thyme are great to add halfway through (so they don't char).
- Use a hot skillet to get a robust sear and caramelization. A large 12-inch cast iron skillet over high heat is ideal.
- Note that the internal temperature will keep rising another 5°F (3°C) while resting.
Nutrition
Serving: 8oz | Calories: 529kcal | Carbohydrates: 1g | Protein: 46g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 146mg | Sodium: 409mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Calcium: 16mg | Iron: 4mg