PAN-SEARED RIB-EYE
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
SALT AND PEPPER RIBEYE STEAK
Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time P2DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
- Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
- Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
- Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
- Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg
RIB-EYE STEAKS THAT ARE SUPERB
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.
Provided by William Uncle Bill
Categories Steak
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
- Now, coat both sides generously with coarse black pepper and granulated garlic powder.
- Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
- For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
- Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
- Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
- The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
- If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
- Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
- Scrape off any excess coarse pepper and salt if desired and discard.
- I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
- Serve with freshly processed horseradish.
- NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
- Do not use ordinary table salt.
- Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.
Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40
PAN SEARED RIB EYE
This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network.
Provided by cooking_geek
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
- Bring steak (s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat.
- Coat steak lightly with oil and season both sides with a generous pinch of salt.
- Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan.
- Cook 30 seconds without moving.
- Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
- Flip steak and cook for another 2 minutes.
- (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
- Serve whole or slice thin and fan onto plate.
Nutrition Facts :
SKILLET-ROASTED BONE-IN RIB-EYE
Provided by Scott Conant
Categories main-dish
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Rub the steak all over with 1 tablespoon olive oil, 2 sprigs rosemary, 1 clove garlic and 1 sprig thyme. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Let the steak stand at room temperature for 1 hour before cooking.
- Preheat the oven to 250 degrees F.
- Heat a medium cast-iron pan over high heat. Season the steak all over with kosher salt. Add the remaining 3 tablespoons olive oil to the pan and immediately place the steak in the pan. Cook, undisturbed, until a nice dark crust forms, 3 to 4 minutes. Flip the steak over and sear the other side. Transfer the steak to a plate. Remove the pan from the heat and let cool slightly, about 3 minutes.
- Put the remaining 3 sprigs rosemary, 2 cloves garlic and 1 sprig thyme into the pan and place the steak on top of the herbs. Transfer to the oven and cook, flipping the steak every 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reads 120 degrees F for medium rare, about 1 hour. Let rest for 15 minutes on a cutting board.
- To carve, run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into 1/2-inch slices. Place the meat next to the bone on a large plate, sprinkle with sea salt and drizzle with olive oil.
SKILLET RIB EYE STEAKS
Rib eye is exceptionally moist and tender, so it's a good choice for entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Place steaks on a plate and pat dry with paper towels; season both sides generously with salt and pepper. Reserve half the rosemary; sprinkle the remaining evenly over top of each steak, pressing to adhere. Let come to room temperature, 20 to 30 minutes.
- Heat a large cast-iron skillet over medium, then add oil and garlic. When oil is hot but not smoking, push garlic to the edge of pan and add steaks, rosemary side up. Cook steaks until a dark-brown crust forms on the bottom, about 5 minutes. Turn with tongs and cook 3 to 4 minutes more for medium-rare (remove garlic once it begins to turn brown). Transfer steaks to a cutting board to rest 5 minutes.
- Meanwhile, add reserved rosemary to the skillet; once it begins to sizzle, stir to coat with the oil and, tilting skillet to collect oil, spoon it over the steaks. Slice steaks by cutting parallel to the bone on the diagonal.
More about "skillet rib eye steaks recipes"
THE BEST RIBEYE CAST IRON SKILLET STEAK (WITH VIDEO)
From castironrecipes.com
5/5 (4)Calories 816 per servingCategory Dinner
- Remove your steaks from their packaging. Using a paper towel, dry your steaks on all sides. Allow them to come to room temperature. This will take anywhere between 10-20 minutes. After 10 minutes, salt and pepper your steaks generously on all sides. While waiting, prep your aromatics.
- Remove the skin from on shallot and roughly chop into large pieces. Cut an entire head of garlic in half horizontally.
- Preheat your dry skillet over medium heat until it starts to smoke. This will take about 3 minutes. Skillet should come to 475F.
- Pour in the olive oil. It will be shiny against the hot skillet. Gently lay your steak in the pan away from you. It will continue to smoke and sizzle. Allow to cook for 2 minutes.
SKILLET RIBEYE STEAK RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 2Total Time 29 mins
SKILLET RIBEYE STEAK RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
4/5 (2)Category Main CourseCuisine AmericanTotal Time 20 mins
HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY …
From masterclass.com
10 BEST SKILLET STEAK RECIPES | YUMMLY
From yummly.com
RIB EYE STEAK SKILLET WITH PEPPERCORN SAUCE - THE FOOD CAFE
From thefoodcafe.com
RIBEYE STEAK (GRILLED OR PAN-SEARED) - THE FOOD CHARLATAN
From thefoodcharlatan.com
PAN SEARED CAST IRON RIBEYE STEAK - HELL'S KITCHEN
From hellskitchenrecipes.com
HOW TO COOK RIB EYE STEAKS ON THE STOVE TOP | LIVESTRONG
From livestrong.com
RECIPE: MARTHA STEWART'S SKILLET RIB-EYE STEAKS | STYLE AT …
From styleathome.com
SIMPLE SKILLET RIBEYE STEAK - COOKIN' WITH MIMA
From cookinwithmima.com
Servings 2Total Time 15 minsCategory EntreeCalories 709 per serving
- In a high heated skillet, melt the butter and add the garlic and rosemary stems. Let them cook in the butter for about 30 seconds.
- Reduce the head to medium and let them cook on each side for 2-4 minutes depending on the thickness of the steaks. Cook to desired preference.
PAN-SEARED RIBEYE STEAK RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
BUTTER-BASTED RIB EYE STEAKS RECIPE - FOOD & WINE
From foodandwine.com
SKILLET RIB EYE STEAKS RECIPE - FOOD NEWS
From foodnewsnews.com
TOP 40 COOKING BISON RIB EYE STEAKS-RECIPES
From hola2.heroinewarrior.com
RIB-EYE STEAK RECIPES | ALLRECIPES
From allrecipes.com
CAST-IRON BONELESS RIBEYE STEAK - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
THE ULTIMATE SMOKED RIBEYE STEAK | GRITSANDPINECONES
From gritsandpinecones.com
HOW TO COOK A RIBEYE STEAK - THE SPRUCE EATS
From thespruceeats.com
CAST IRON RIBEYE STEAK - SIMPLY HOME COOKED
From simplyhomecooked.com
EYE ROUND STEAK SKILLET : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PERFECT PAN-SEARED RIBEYE STEAKS RECIPE | ALTON BROWN
From altonbrown.com
HOW TO COOK THIN RIBEYE STEAK? - BRADY'S LANDING
From theurbanbaker.com
HOW TO COOK RIBEYE IN THE OVEN | STEAK UNIVERSITY
From mychicagosteak.com
PERFECT PAN SEARED RIBEYE STEAKS - GIRL CARNIVORE
From girlcarnivore.com
HOW TO COOK RIB-EYE STEAK IN A FRYING PAN - AVANT-GARDE KITCHEN
From avantgardekitchen.com
SKILLET RIB EYE STEAKS – L&M MEAT DISTRIBUTING INC.
From lmmeats.ca
HOW TO MAKE PERFECT GRILLED RIBEYE STEAK - SALT PEPPER …
From saltpepperskillet.com
BEST RIBEYE STEAK RECIPE - HOW TO MAKE RIBEYE STEAK - DELISH
From delish.com
SKILLET RIB EYE STEAK WITH MUSHROOM SAUCE - MIZ HELEN'S COUNTRY …
From mizhelenscountrycottage.com
PAN FRIED RIBEYE STEAK WITH GARLIC - CLOVER MEADOWS BEEF
From clovermeadowsbeef.com
BEST PAN-FRIED STEAK RECIPE - HOW TO PAN FRY A RIBEYE STEAK
From thepioneerwoman.com
HOW TO COOK RIBEYE STEAK | STEAK UNIVERSITY
From mychicagosteak.com
PAN SEARED RIBEYE STEAK - WHIP IT LIKE BUTTER
From whipitlikebutter.com
SEARED RIB EYE STEAK WITH CINNAMON RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CAST IRON SKILLET RIB-EYE STEAK | KANSAS LIVING MAGAZINE
From kansaslivingmagazine.com
RIB EYE STEAK WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
HOW TO COOK A RIBEYE STEAK - DAMN DELICIOUS
From damndelicious.net
You'll also love