Skillet Ribeye Steaks Recipe (2024)

FAQs

Do you put butter or oil in skillet steak? ›

Is it better to pan fry steak in butter or oil? A well marbled steak actually has enough fat in it that you don't need to put any extra oil or butter in the pan. For leaner cuts, use a fat with a high smoke point such as peanut or grapeseed oil, or clarified butter, depending on your taste preferences.

💥 Here's my foolproof recipe: ▪️Generously season both sides of the steak with salt and pepper ▪️Heat up a cast iron skillet on high heat and add a tablespoon of grape seed oil. ▪️Once the oil has heated up, add the ribeye and sear for 90 seconds - 2 minutes on each side until a nice crust forms.

For the perfect medium-rare steak, sear in a skillet for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.

This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat. The milk solids in butter brown as they heat, contributing a nutty, caramelized note that complements the umami of the steak.

When you start cooking steak - it is best to cook it in. oil on high heat. Then when the steak is nearly done, you can add a piece of butter.

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

Cooking steak in a cast iron pan is ideal because cast iron heats very evenly and retains heat exceptionally well. A pre-heated cast iron skillet provides the intense heat needed to sear the exterior of a steak to a crispy, flavorful golden-brown while also cooking the interior to perfection.

But when it comes to cooking steak indoors, you shouldn't choose between the stovetop or oven — instead, use both. In fact, whether they are seared on a grill or in a pan, finishing steaks in the oven is the standard in fine restaurants everywhere, and for good reason.

What seasoning goes well with ribeye? Basic ribeye seasoning is usually just salt and pepper. But ribeye steak also works well with other herbs and spices, including basil, cinnamon, rosemary, paprika, and minced onions.

How long should a 1 inch ribeye be per side? ›

How Long Should You Cook a Ribeye Steak? Cooked over high heat, a thick ribeye steak (1.5 to 2 inches thick) will cook in approximately 10 minutes, about 5 minutes on each side. A thin ribeye steak (1.5 inches or less) will cook in approximately 6 minutes, about 3 minutes on each side.

Preheat a grill to high heat. Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Pan-searing a ribeye steak is a fantastic way to bring out its rich flavor and create a delicious crust.

Method #1: Stovetop cold sear using a non-stick skillet

Place the room temperature steak on a cold non-stick pan. Turn the flame up to medium-high heat and cook for three minutes on the top bottom and sides. Reduce the heat to medium and cook for 2 minutes on all sides to build a nice crust.

Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done.

A scorching skillet delivers the best sear when cooking steak in a cast iron skillet. Add 1–2 tablespoons of vegetable oil or butter to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter. It will sizzle right away and you'll create the ideal basting situation.

Because it browns easily and can burn when cooked at high temperatures, butter is usually unsuitable for dishes that require a high cooking temperature. Instead, cooking oils are the best option and there are a variety of choices available from peanut oil, to avocado oil, vegetable oil and olive oil.