Pan seared rib eye steak , when cooked to perfection, is simply beyond words. There is a certain technique to pan searing steaks. One of the most important things is allowing the pan to get super hot. Actually, you can leave it on the burner over medium heat for about 4 min. You should be able to see a faint smoke coming from the pan. When you place the steak into the hot pan, there is a very distinct sizzle. Always remember to have your steaks at room temperature before you start cooking them.
At any cost, avoid freezing the meat. This not only applies to steak, but any meat for that matter. You just about reduce the quality of meat by half after it has been frozen. This is why I always stress, your local butcher is your best friend. In my opinion, it’s just as easy to make a quick trip to the butcher shop as it is to the freezer if you consider the quality of your dish.
It is of utmost importance only to turn your steak to the flip side once. I’ve seen countless people flip steaks four five times while frying them. This is the cardinal sin, the ultimate no-no, and the worst of cooking techniques in pan searing any steak.
You can serve your pan seared rib eye up with mashed potatoes, homemade french fries, or boiled potatoes. My preference is mashed potatoes. I simply love to take the juices released from the meat while resting and spoon them over the meat and the mashed potatoes. Don’t forget the vegetable of your choice or a nice garden salad. Of course, choose a nice red wine especially a Chardonnay to accompany your steak. If you are not a wine lover, another excellent choice is a nice light ale. Whether you are alone or with friends or family, you are going to love this pan seared rib eye steak.
- 2 Rib Eye Steaks (1 to 1 1/2 Inches Think)
- 1 tbsp Rosemary
- 1 tsp Garlic Powder
- 1 tbsp Olive Oil
- 2 tbsp Butter
- salt and pepper
- Allow the steaks to sit out at room temperature for about 20 min. to half an hour.
- Once the steaks reach room temperature, lightly brush olive oil over each side. Sprinkle rosemary, garlic powder, salt, and pepper over each side of the steaks. Once the steaks are fully coated with the spices, gently flip them one more time to pick up the remaining spices on the bottom of the plate.
- Heat the frying pan until It’s super hot. You can heat it for 4 to 5 min. over medium heat until you can see a faint smoke coming from the bottom of the pan.
- Add the some oil. Place the steaks in and cook them on one side for 3 to 3 1/2 min. for rare; 3 1/2 to 4 1/2 min. for medium; 4 1/2 to 5 1/2 min. for well done. About 45 seconds before the steak is ready to flip, add the butter to the pan. Allow it to melt and spoon it over the top portion of the steaks. Just before flipping the steaks, pick them up with your tongs and gently sear the edges.
- Flip the steaks and repeat this process for the other side. It’s important to note: Do not flip the steaks to the other side until the required cooking time has expired.
- remove the steaks from the pan and allow them to rest for 10 or 15 min. spoon the juices back over them, slice, and serve.
- Enjoy your pan seared rib eye steaks!