Ribeye Steak, in the Pan

 

You don’t need a grill to cook an amazing steak! All you need is a few simple ingredients, a good hot pan, and a 1 inch piece of beef. Here’s how to do it:

INGREDIENTS

  • Cut of beef at least 1 inch thick
  • high smoking point oil (such as canola oil or safflower oil)
  • 1 clove of garlic
  • 3 tbsp butter
  • 2 sprigs rosemary
  • Kosher salt
  • Black pepper

HARDWARE

  • cast iron skillet or stainless steel pan
  • thermometer (instant thermometer is best!)
  • tongs

DIRECTIONS

  1. Set pan to high heat. We want to attain ~400 degrees F / 204 C
  2. Dry the steak and generously salt it and pepper it on all sides.
  3. Peel and crush your clove of garlic. You don’t need to mash it, just a simple smash will do. HULK SMASH!
  4. Add your oil to the pan. You want enough to ensure a contact between all parts of the steak and the pan.
  5. Place the steak into the hot pan.
  6. Flip the steak every 30 seconds for about 6-7 minutes. Use your thermometer to check the temp of your steak (I check it every time I flip it).
  7. Once your steak reaches ~5 degrees F below your desired temperature of done-ness (120F for rare, 130F for medium, 140F for well), lower your heat to low. Add your butter, rosemary, and garlic to the pan.
  8. With the pan at an angle, baste the steak by spooning the melted butter over the steak for roughly 30 seconds. With the butter now infused with the rosemary and the garlic, it will impart those amazing aromas and flavors onto the steak!
  9. Flip the steak and continue to baste for another 30 seconds.
  10. Remove the steak from the pan onto a plate (include the garlic as it’s a tasty treat). Cover with aluminum foil and let rest for 3-5 minutes. Don’t forget to turn off the stove top!
  11. Remove the foil, cut, eat, and enjoy your steak!
Ribeye Steak, in the Pan
Ribeye - Black Tie Kitchen