Perfectly Pan-Seared Ribeye Steak
Discover the art of cooking the perfect ribeye steak with this easy-to-follow recipe. Inspired by culinary expert Alton Brown, this technique elevates your steak to a whole new level of flavor and tenderness. The high heat from the oven and stovetop searing caramelize the meat, creating a mouthwatering crust while keeping the inside juicy and pink. Ideal for a special dinner or a weekend treat, this recipe transforms a simple ribeye into a gourmet experience. Serve it whole or sliced thinly for an impressive presentation.
2
Servings
400
Calories
4
Ingredients
Ingredients
boneless rib eye steak
1 (1 1/2 inch thick)
canola oil
to coat
kosher salt
to taste
ground black pepper
to taste
Instructions
1
Preheat your oven to 500°F (260°C) and place a 10 to 12-inch cast iron skillet inside to heat up.
2
Allow the ribeye steak to come to room temperature for about 30 minutes before cooking. This ensures even cooking.
3
Once the oven has reached the desired temperature, carefully remove the hot skillet and place it over high heat on your stovetop.
4
Coat the steak lightly with canola oil, then generously season both sides with kosher salt.
5
Add ground black pepper to taste, ensuring an even distribution over the surface of the steak.
6
With the skillet heated to a high temperature, immediately place the steak in the center of the pan. Avoid moving the steak for the first 30 seconds to achieve a nice crust.
7
After 30 seconds, use tongs to flip the steak and cook for an additional 30 seconds on the other side, allowing the crust to develop further.
8
Transfer the skillet directly to the preheated oven and roast for 2 minutes.
9
After 2 minutes, carefully flip the steak and return it to the oven for another 2 minutes. Note: For medium doneness, add an extra minute for each oven phase.
10
Once finished, remove the steak from the skillet and loosely cover it with foil. Let it rest for at least 2 minutes to retain its juices.
11
Serve the steak whole for a rustic presentation or slice it thinly and fan it out elegantly on a plate.
Nutrition Information
30g
Fat
0g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the title of this recipe?
Perfectly Pan-Seared Ribeye Steak
What type of meat is required for this recipe?
A boneless rib eye steak that is 1 1/2 inches thick.
What is the recommended oven temperature?
Preheat your oven to 500°F (260°C).
What type of skillet should be used?
A 10 to 12-inch cast iron skillet is recommended for this recipe.
How long should the steak sit at room temperature before cooking?
Allow the steak to come to room temperature for about 30 minutes to ensure even cooking.
What type of oil is used to coat the steak?
Canola oil is used to coat the steak lightly.
What seasoning is used for the ribeye?
The steak is seasoned with kosher salt and ground black pepper to taste.
How long is the initial stovetop sear on each side?
The steak should be seared for 30 seconds on one side, then flipped and seared for another 30 seconds.
Why should I avoid moving the steak during the first 30 seconds of searing?
Avoiding movement allows the meat to develop a nice caramelized crust.
How long does the steak roast in the oven?
Roast for 2 minutes on one side, then flip and roast for another 2 minutes.
How do I adjust the recipe for medium doneness?
For medium doneness, add an extra minute to each of the two oven roasting phases.
Does the steak need to rest after it is cooked?
Yes, the steak should rest for at least 2 minutes to retain its juices.
How should the steak be covered while resting?
Loosely cover the steak with foil while it rests.
Who is the culinary expert that inspired this technique?
This technique is inspired by culinary expert Alton Brown.
How many servings does this recipe yield?
This recipe makes 2 servings.
How many calories are in one serving?
Each serving contains 400 calories.
What is the protein content per serving?
There are 30 grams of protein per serving.
Does this steak recipe contain carbohydrates?
No, this recipe contains 0 grams of carbohydrates.
What is the fat content per serving?
The fat content is 30 grams per serving.
What is the category of this recipe?
The category for this recipe is Steak.
Where should the skillet be while the oven is preheating?
The cast iron skillet should be placed inside the oven to heat up during the preheating phase.
What type of salt is recommended?
Kosher salt is recommended for seasoning the steak.
How should the steak be served for a rustic presentation?
Serve the steak whole for a rustic presentation.
How should the steak be sliced for an elegant presentation?
Slice it thinly and fan it out elegantly on the plate.
What is the benefit of the high heat oven and stovetop method?
The high heat caramelizes the meat to create a crust while keeping the inside juicy and pink.
How many ingredients are listed in the recipe?
There are 4 ingredients: ribeye steak, canola oil, kosher salt, and ground black pepper.
Is there any preparation required for the ribeye?
The ribeye should be 1 1/2 inches thick and brought to room temperature for 30 minutes.
What is the first step of the instructions?
Preheat your oven to 500°F (260°C) and place a cast iron skillet inside to heat up.
What makes this recipe ideal for a weekend treat?
Its ability to transform a simple ribeye into a gourmet experience makes it ideal for weekends.
What is the role of canola oil in this recipe?
It is used to coat the steak to facilitate searing at high temperatures without burning immediately.