Perfect Pan-Seared Ribeye Steak
Indulge in the ultimate steak experience with this perfectly pan-seared ribeye steak recipe inspired by Alton Brown. Achieve restaurant-quality results in the comfort of your home. This technique yields a steak that's incredibly tender, juicy, and bursting with rich, savory flavors. Whether it’s a special occasion or a simple weeknight, you can't go wrong with this foolproof method. Note: Cooking time includes resting and bringing the steaks to room temperature for optimal results.
2
Servings
N/A
Calories
4
Ingredients
Ingredients
ribeye steak or New York strip steak
1 or 2 (1 1/2-inch thick)
vegetable oil
as needed (to coat)
kosher salt
to taste (generous pinch)
fresh ground black pepper
to taste (freshly ground)
Instructions
1
Remove the steak(s) from the fridge, pat dry, and allow them to rest at room temperature for 30 to 45 minutes. This ensures even cooking and enhances tenderness.
2
Preheat your oven to 500°F (260°C) with a 10 to 12-inch cast iron skillet inside to heat thoroughly.
3
Once the oven reaches temperature, carefully transfer the hot skillet from the oven to a burner set on high heat.
4
Lightly coat the steak(s) with vegetable oil on both sides. Season generously with kosher salt and grind fresh black pepper according to taste.
5
Place the steak(s) in the center of the hot skillet. Cook without disturbing for 30 to 60 seconds to achieve a caramelized crust.
6
Using tongs, flip the steak(s) and sear the other side for another 30 to 60 seconds.
7
Transfer the skillet immediately to the preheated oven. Cook for 3 to 5 minutes, depending on desired doneness (3 minutes for medium-rare, adjust accordingly for other preferences).
8
Use tongs to flip the steak(s) and continue cooking in the oven for an additional 3 to 5 minutes.
9
Remove the steak(s) from the skillet and place on a cutting board. Tent loosely with foil and allow to rest for at least 2 minutes to let the juices redistribute for optimal flavor and tenderness.
10
To serve, either present whole or slice thinly against the grain and fan the slices onto a plate. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of steak is best for this pan-seared recipe?
The recipe recommends using either a ribeye steak or a New York strip steak for the best results.
How thick should the steak be?
For optimal cooking according to these instructions, the steak should be approximately 1 1/2 inches thick.
Do I need to let the steak sit out before cooking?
Yes, you should remove the steak from the fridge and allow it to rest at room temperature for 30 to 45 minutes to ensure even cooking.
Why should I pat the steak dry before seasoning?
Patting the steak dry helps achieve a better sear and caramelized crust by removing excess surface moisture.
What is the recommended oven temperature for this method?
The oven should be preheated to 500°F (260°C).
What kind of pan should I use?
A 10 to 12-inch cast iron skillet is recommended because it retains heat exceptionally well for searing.
Do I need to preheat the skillet?
Yes, you should place the cast iron skillet inside the oven while it preheats to 500°F so the pan is thoroughly hot.
What type of oil is best for searing the steak?
Vegetable oil is recommended because it has a high smoke point suitable for high-heat searing.
How should I season the ribeye?
Season both sides generously with kosher salt and freshly ground black pepper after coating lightly with oil.
How long do I sear the steak on the stovetop?
Sear each side for 30 to 60 seconds on high heat without moving the steak to develop a crust.
How long does the steak cook in the oven for medium-rare?
Cook for approximately 3 minutes per side in the oven for a medium-rare finish.
Should I flip the steak while it is in the oven?
Yes, after the first 3 to 5 minutes in the oven, use tongs to flip the steak and continue cooking for another 3 to 5 minutes.
How long should the steak rest after cooking?
The steak should rest on a cutting board for at least 2 minutes before serving.
Why is it important to rest the steak?
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
What should I use to cover the steak while it rests?
You should tent the steak loosely with aluminum foil while it rests.
How should I slice the steak for serving?
For the best texture, slice the steak thinly against the grain.
How many people does this recipe serve?
This recipe is designed to serve 2 people.
Who inspired this steak cooking technique?
This specific pan-searing technique is inspired by Alton Brown.
Can I use table salt instead of kosher salt?
While possible, kosher salt is preferred for its coarser texture which is easier to distribute evenly on thick cuts of meat.
Is this recipe considered easy?
Yes, it is described as a foolproof method that is easy enough for a weeknight dinner.
What is the total number of ingredients needed?
You only need 4 ingredients: steak, vegetable oil, kosher salt, and black pepper.
What if I want my steak medium instead of medium-rare?
You can adjust the oven cooking time to be closer to 5 minutes per side rather than 3 minutes.
Does this method produce a lot of smoke?
Because of the high heat and oil, some smoke is expected; it is helpful to have a kitchen fan or vent running.
Can I use a stainless steel pan?
While cast iron is preferred for heat retention, a heavy-bottomed, oven-safe stainless steel pan can be used as a substitute.
What is the primary category of this recipe?
This recipe falls under the category of Steak or Beef main courses.
Do I put oil in the pan or on the steak?
The instructions suggest coating the steak itself lightly with vegetable oil rather than pouring oil into the hot pan.
Why use high heat for the stovetop portion?
High heat is necessary to achieve the Maillard reaction, which creates the flavorful caramelized crust on the outside.
Can I use butter for the searing step?
Vegetable oil is recommended for the initial sear because butter has a lower smoke point and might burn at 500°F.
How do I know when the skillet is ready?
The skillet is ready once it has been in a 500°F oven for the duration of the preheating process.
What tags are associated with this recipe?
Tags include steak, ribeye, pan-seared, Alton Brown, beef, dinner, easy, cast iron, juicy, and flavorful.