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Pan-Roasted Rib Eyes

Pan-Roasted Rib Eyes


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Steaks this thick need a two-step cooking process. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

Ingredients

  • 2 2-pound 1 1/2-inch–2-inch-thick bone-in rib eyes, frenched
  • Kosher salt and coarsely ground black pepper
  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 2 tablespoons grapeseed oil, divided
  • Béarnaise Sauce (click for recipe)

Recipe Preparation

  • Preheat oven to 400°. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Scatter thyme and rosemary sprigs evenly in bottom of a roasting pan; dot with 4 Tbsp. butter.

  • Melt 1 Tbsp. butter with 1 Tbsp. oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2–3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and steak.

  • Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 20 minutes, or to desired doneness.

  • Transfer steaks to a cutting board. Drizzle 1 Tbsp. herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates. Don’t forget to set out the bones for those who like to gnaw on them. Serve with Béarnaise Sauce.

Nutritional Content

One serving contains: Calories (kcal) 920 Fat (g) 72 Saturated Fat (g) 36 Cholesterol (mg) 355 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Net Carbs (g) Protein (g) 62 Sodium (mg) 190Reviews Section

Pan-Seared Ribeye with Garlic Butter

Published: Jan 16, 2020 · Modified: May 3, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1086 words. · About 6 minutes to read this article.

Pan-Seared Ribeye with Garlic Butter makes a perfect home-cooked meal for two. Ribeye steaks are seasoned and pan seared in a cast iron skillet, then finished with a rich and flavorful garlic herb butter.

Looking for a special meal for two? Whether for Valentine's Day, an anniversary, or because it's Thursday - a home-cooked steak is always a great choice.

There's nothing better than grilling steaks in the summer. However, when winter rolls around, or on a random rainy Sunday, grilling is not an option. Pan-searing steaks is an easy way to have a fancy meal at home.

To bring your steaks to the next level, try finishing them with garlic herb butter. All you'll need is butter, thyme, and a few smashed cloves of garlic. This extra step adds just a hint of flavor to your steaks without overpowering them. It's a must try!


Gallery

  • Two 1 1/4-pound, bone-in rib eye steaks
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter
  • 4 thyme sprigs
  • 3 garlic cloves
  • 1 rosemary sprig

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.

In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.


So, Why is this recipe the best damned way to cook a steak?

This recipe is amazing because we use hot cast iron to evenly cook the steak and the tech of an instant-read thermometer to make sure it’s perfectly cooked before we slice in and find it under – or well past our desired temp!

As cast iron heats, the heat is evenly distributed through the pan. Unlike other pans, where there may be hot spots while cooking, the whole surface gets hot – and stays hot. Which means an even cooking surface – aka the perfect crust on the steak every single time. Making cast iron pretty much my go-to cooking surface (and I mean it, I use it for everything from fish, to perfectly crisp skin-on chicken thighs, and even deep-dish pizza).


About the recipe

Once you try cooking a steak in a cast iron pan, you'll never cook one one the grill again. The deep flavor and caramelization provided by cast iron translates to big flavor in your steak.

Bringing the steaks to room temperature will allow more even cooking throughout the steak. If you were to leave the steaks refrigerated until ready to grill, the outside will cook at a much faster rate than the inside, resulting in a “bullseye” appearance instead of a consistent color throughout.


Pan-Fried Ribeye Steak

Why go to a steakhouse when you can make perfect ribeye at home?

This easy pan-fried steak is ready in just 15 minutes! Serve it with mashed potatoes and a side salad for a special dinner for two.

lemon and pepper seasoning

Freshly ground black pepper, to taste

pieces (about 8 ounces each) ribeye steak

  1. Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
  2. Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
  3. Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
  4. Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
  5. Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.

You just really can&rsquot ever know the wonder of this beauty until you prepare it in your own kitchen. Serve this baby up right next to a heaping pile of roasted garlic mashed potatoes and a salad, and your sweetie (or friend or family) will love you for it.

We&rsquove roasted the garlic. We&rsquove made the roasted garlic mashed potatoes. Now, it&rsquos time to answer the question of the day: Where&rsquos the beef? Let&rsquos get started, shall we?

The cast of characters: lemon & pepper seasoning, Lawry&rsquos seasoned salt, freshly ground black pepper, and kosher (or regular) salt.

Now, I&rsquom just going to throw this question into the ether of the atmosphere of the universe: what is it about prepared seasonings such as lemon & pepper and Lawry&rsquos seasoned salt that causes otherwise kind and understanding people to be filled with such ire? If it enhances the flavor of the food on which you&rsquore sprinkling it, is that so wrong?

Because, umm&hellipthe lemon & pepper and the Lawry&rsquos?

They&rsquore starting to take it personally.

See? It&rsquos tough being a prepared seasoning from the spice aisle. The food snobs can really make life unbearable for them.

But as always, they will support each other and carry on. And they&rsquoll make the world of food a better place because of it.

I love it when seasonings talk to each other.

So basically, we&rsquore going to make a rub. I usually do one tablespoon of Lawry&rsquos&hellip

To three tablespoons of lemon & pepper.

Then I add about 1 teaspoon of kosher salt (or 1/2 teaspoon table salt)&hellip

And lots and lots of freshly ground black pepper.

Then I mix it together and observe a moment of silence for the food snobs of the world. I used to be one myself, you know.

Then I observe a moment of silence for this beautiful piece of meat on the plate in front of me. Boy, is that a beautiful ribeye.

See the little striations of fat (called &ldquomarbling&rdquo) throughout the meat? It provides unbeatable flavor and, I believe, more tenderness. There is some debate among the beef elites as to the validity of the marbling-tenderness connection, but I&rsquom really in the "believer" camp. To me, marbling equals tenderness.

But I used to be a vegetarian, so don&rsquot listen to me.

Now, sprinkle some of the rub on one side of the steak&hellip

And rub it all over the surface.

Don&rsquot be shy&hellipreally rub it in. This steak has been through a lot and deserves a nice massage before&hellipwell, you know.

Mmmm&hellipthis is not only making me hungry, it&rsquos making me want a massage.

Now flip it over and rub the seasoning on the other side.

Grab a skillet and begin heating it over medium heat.

When it&rsquos hot, add 1 tablespoon of olive oil&hellip

And 1 tablespoon of butter. Using both olive oil and butter together slightly decreases the smoke factor and provides a nice sizzle for the fat on the outside of the steak. It&rsquoll crisp it up a little.

And life isn&rsquot worth living without a little crispy steak fat every once in a while.

Get it nice and hot the butter needs to be brown.

With tongs, set the steak right onto the sizzling butter/oil mixture.

This is a pretty darn thick steak, so I&rsquoll let it cook on the first side for about 2 minutes. The heat is still on medium at this point.

After I flip it over, I decrease the heat to medium-low to finish off the cooking. I wanted it higher at first to get a nice crispy sear on the outside, but now it needs to calm down and cook for a while. I cooked it about 2 1/2 more minutes after flipping it. Marlboro Man and I are both medium-rare folks.

Remember: you can&rsquot go backward if you overcook the steak, so it&rsquos better to err on the side of slightly undercooking it. You can always throw it back in the pan for another minute or two.

Oh, baby. Oh, baby&hellipoh, mama&hellipoh, Lord. You just really can&rsquot ever know the wonder of this beauty until you prepare it in your own kitchen. I can&rsquot wait for you do just that!

Now, of course, you can just serve the steak whole, right next to the roasted garlic mashed potatoes you just made.

But for Valentine&rsquos Day, I want a more special presentation. So I slice the meat&hellip

And just lay it over the mashed potatoes. Then I throw a pretty salad on the plate.

Now, at a later date I&rsquoll be showing you how to make delicious pan sauces after frying steaks. But for now, there&rsquos absolutely nothing inherently wrong with spooning just a tiny bit of the oil/butter/seasoning stuff from the bottom of your skillet. Because you can, that&rsquos why.

Be sure to garnish the mashed potatoes with a couple of roasted garlic cloves.

Mmmmm. Do you realize how much your sweetie (or friend) is going to LOVE you after you place this deliciousness in front of them?

Don&rsquot worry&hellipyou&rsquoll find out soon enough.

Next Up! The most delectable chocolate pie I&rsquove ever eaten. Or made. Or imagined. Or heard about. Or read about. Or dreamed about. Amen.


Getting to Know: Beef Steaks

The cut of meat you choose has everything to do with the flavor of the steak, as well as how you should cook it. This guide helps explain what you need to know.

With the wide variety of steaks at the supermarket these days, it's tough to know which cut of meat to purchase. Here are 12 of our favorite beef steaks, rated on a scale from 1 to 4 stars for both tenderness and flavor.

Top Blade Steak

Top blade (or simply blade) steak is a small shoulder cut. It is an all-purpose steak. While it is very tender and richly flavored, a line of gristle that runs through the center of the meat makes it a poor option for serving whole. Remove the gristle and slice the steak thinly for stir-fries or cut into cubes for kebabs or stews.

Flat-Iron Steak

This cut is named for its flat, tapered shape, which is reminiscent of the business end of a clothes iron. Cut from the same area as the top blade, but in a manner that eliminates the gristle, the flat-iron is inexpensive, flavorful, and tender. Unfortunately, most are sold to restaurants, making this cut scarce in supermarket meat cases. Grill, pan-sear, or slice thinly and stir-fry.

Shoulder Steak

Sometimes labeled as London broil or chuck steak, this 1½- to 2-pound boneless steak is a great value for cost-conscious cooks. Although cut from the shoulder, it is relatively lean, with a moderately beefy flavor. Since this steak can be a bit tough, it should be sliced thinly on the bias after cooking. Grill or pan-roast.

Strip Steak

Available both boneless and bone-in, this moderately expensive steak is also called top loin, shell, sirloin strip steak, Kansas City strip steak, or New York strip steak. Cut from the middle of the steer’s back, strip steaks are well-marbled, with a tight grain, pleasantly chewy texture, and big beefy flavor. Grill, pan-sear, or broil.

Rib-Eye Steak

Cut from the rib area just behind the shoulder, a rib-eye steak is essentially a boneless piece of prime rib. This pricey, fat-streaked steak is tender and juicy, with a pronounced beefiness. In the West, rib-eyes are sometimes labeled Spencer steaks in the East, they may be called Delmonico steaks. Grill, pan-sear, or broil.

Tenderloin Steak

Cut from the center of the back, the tenderloin is the most tender (and most expensive) cut of the cow. Depending on their thickness, tenderloin steaks may be labeled (from thickest to thinnest) Chateaubriand, filet mignon, or tournedos. Tenderloin steaks are buttery smooth and very tender, but have little flavor. Grill, pan-sear, or broil.

T-Bone Steak

A classic grilling steak, this cut is named for the T-shaped bone that runs through the meat. This bone separates two muscles, the flavorful strip (or shell, top of photo) and the buttery tenderloin (bottom of photo). Because the tenderloin is small and will cook more quickly than the strip, it should be positioned over the cooler side of the fire when grilling. Grill or pan-sear.

Porterhouse Steak

The porterhouse is really just a huge T-bone steak with a larger tenderloin section, which accounts for its higher price. It is cut farther back on the animal than the T-bone. Like the T-bone steak, the porterhouse steak, with both strip and tenderloin sections, has well-balanced flavor and texture. Most porterhouse steaks are big enough to serve two. Grill or pan-sear.

Top Sirloin Steak

Cut from the hip, this steak (along with its bone-in version, round-bone steak) is sometimes called New York sirloin steak or sirloin butt. Top sirloin steak is a large inexpensive steak with decent tenderness and flavor, but do not confuse it with the superior strip steak. Slice thinly against the grain after cooking. Grill or pan-sear.

Flank Steak

Flank steak, aka jiffy steak, is a large flat cut from the underside of the cow, with a distinct longitudinal grain. Flank steak is thin and cooks quickly, making it ideal for the grill. Although very flavorful, flank is slightly chewy. It should not be cooked past medium and should always be sliced thinly across the grain. Grill, pan-sear, or slice thinly and stir-fry.

Skirt Steak

This long, thin steak is cut from the underside (or “plate”) of the animal. Also known as fajita or Philadelphia steak, it has a distinct grain and an especially beefy taste. As its alias implies, sliced skirt is a good option for fajitas, but it can also be cooked as a whole steak. Grill, pan-sear, or slice thinly and stir-fry.

Flap Meat Sirloin Steak

Cut from the area just before the hip, this large (upward of 2½ pounds) rectangular steak is most often sold in strips or cubes. To ensure that you are buying the real thing, buy the whole steak and cut it yourself. Though not particularly tender, flap meat has a distinct grain and a robust beefiness. Slice thinly against the grain after cooking. Grill, pan-roast (whole), or pan-sear (strips).


Garlic aiolis are super easy to make. Simply whisk together some finely minced garlic, mayonnaise, a bit of lemon juice, and salt and pepper. Yup, it’s that easy but boy oh boy does it pack a punch in the flavor department.

To take this garlic aioli one step further, I diced to mix in some whole grain mustard and some horseradish. The combo of flavors in this garlic aioli sauce compliments the ribeye steak sandwich so well!


How to make slow roasted rib eye steaks?

The time depends on the weight and temperature. Bone in also makes a difference and will require a bit longer cooking time. For a roasting bag approach, you're not going to get a crust unless you expose the meat to a high temp. That's up to you, of course, and I don't think I need to explain how to do that.

I would suggest roasting them in a bag at 225'f - 250'f until the internal temp reads about 122'f - 125'f. Remove from the oven and let rest for at least 15-20 minutes. Season how ever you like. For slow roasted rib roasts, I like to use a combination of coarse ground black pepper, spent coffee grounds, salt, garlic and herbs d'provence.

Seoul Food

Rbrad

Sgsvirgil

The oven bag or "roasting bag" is supposed to shorten the cooking time and retain juices that would otherwise evaporate away. The bag is sealed but, a few steam vents are made to allow steam to escape. Its a modestly good method to use to shorten cook times at low temps so you can still get that "slow roasted" effect without it taking several hours. But, there is a texture loss imo.

Is it ideal? I don't think so. I think roasting bags tend to steam the meat more than roast. But, I have used them for very low temperature roasting between 175'f - 225'f with ok results.


Cast Iron Ribeye Steak Recipe – Pan Seared, Oven Finished

This cast iron ribeye steak recipe is super simple and one of the best tasting ways to prepare a delicous ribeye. It uses very minimal seasoning and doesnt take long to cook. You will sear it on the stove top and then move it to the oven.

Equipment needed:

Ingredients:

  • 1 Ribeye Steak, 1 Inch thick
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Sprig Rosemary (whole on the stem)
  • 2 Cloves Minced Garlic ( I use squeezable minced garlic)
  • Salt ( I like Pink Himalayan)
  • Black Pepper

Sear the Steak

  1. Place your cast iron skillet into the oven and heat the oven to 500°
  2. Using a paper towel, pat steak dry on both sides
  3. Season steak liberally with salt and pepper on both sides, patting the seasoning into the meat
  4. Once oven is heated to 500°, move cast iron to stove top burner set to high
  5. Pour 1 tablespoon olive oil into the pan and get the oil hot
  6. Melt butter in pan and then add minced garlic and sprig of rosemary to pan
  7. Place steak in pan and sear each side for 30 to 45 seconds, spooning melted butter over the top the entire time

Move to Oven

  1. Move skillet to 500° oven
  2. Cook in oven for 2 1/2 minutes
  3. Remove from oven and turn steak over
  4. Return to oven until meat reaches desired temperature and than move to a plate
  5. Cover loosely with foil
  6. Let meat rest about 5 minutes before cutting

Meat Temperature

Keep in mind that the meat will continue to cook once it is removed from the oven. Use the following for judging how well done your cast iron ribeye steak is. An instant read thermometer will make this easy: