The internal temperatures will rise an additional 5☏ (3☌) while resting after cooking. For bone-in, add 1-2 more minutes per side depending on the size of the bone. Note: These times are for boneless rib eyes.
It’s normal to get some splatter due to the rib eye’s higher fat content, so a splatter screen and apron are a good idea.Ĭooking time depends on the rib eye thickness and your desired doneness: Steak Doneness Place the pan on medium-high heat and, once hot, add the olive oil and steak.īaste the steak from time to time by spooning the juices on top. However, they are also fabulous broiled or grilled using the same basic preparation.Īfter resting, drying and seasoning your steak, it’s time to cook your steak.
#PAN SEARING RIBEYE STEAKS HOW TO#
This recipe shows you how to cook rib eye steak in a frying pan with a cast iron skillet recommended.
The best way to know if the steak is done, is by checking to see how well done you like it.
But using a cast iron pan allows the meat to brown better thus making the steak more flavorful with a crispy exterior. Yes, you can use a regular pan to cook your steak. Top your steaks with herb butter serve!.Remove from the pan and cover with foil and let the steaks rest for 5 minutes.For medium rare cook 4 minutes in each side and 1 minutes under broiler for well done 5 minutes in each side and 1 minute under broiler. Sear steak (1.5 in thick) in at hight temperature for 3 minutes in each side, for rare and finish for 1 minute under broiler.Add olive oil to coat the pan and add steak.Season both sides of the ribeye generously with olive oil, salt and pepper. Place a cast iron pan on the stove top on medium high heat for about 5 minutes. Set oven to broil option and set at highest temperature.Bring the steak out of the refrigerator for at least an hour before cooking.– Salt & Pepper: Add sea salt and freshly ground pepper to taste. – Olive oil: It will help the salt and pepper adhere to the steak. – Boneless Ribeye Steaks: Boneless steaks are easier to cook and sear.