Cooking a rib eye steak in a frying pan is a straightforward and delicious process. Here's a step-by-step guide to help you achieve a juicy and flavorful rib eye:
Ingredients:
- Rib eye steak(s)
- Salt
- Pepper
- Cooking oil (such as vegetable oil or canola oil)
- Butter (optional)
- Garlic cloves (optional)
- Fresh herbs (optional, like rosemary or thyme)
Instructions:
Remove the steak from the refrigerator: Take the rib eye steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This ensures more even cooking.
Season the steak: Pat the steak dry with paper towels to remove excess moisture. Generously season both sides of the steak with salt and freshly ground black pepper. You can add other seasonings to your liking if desired.
Preheat the frying pan: Place a heavy-bottomed frying pan or skillet over medium-high heat. Let it heat up for a few minutes until it's hot. You want the pan to be very hot to get a good sear on the steak.
Add oil to the pan: Once the pan is hot, add a drizzle of cooking oil to coat the bottom. Swirl the oil around to ensure it covers the entire surface.
Sear the steak: Carefully place the rib eye steak in the hot pan. Let it sear without moving it for 2-3 minutes or until a nice crust forms. Use tongs to flip the steak and sear the other side for another 2-3 minutes.
Add butter and aromatics (optional): If desired, you can add a couple of tablespoons of butter and crushed garlic cloves or fresh herbs (like rosemary or thyme) to the pan. Tilt the pan slightly, and with a spoon, baste the steak with the melted butter and aromatics for extra flavor.
Check the internal temperature: Use an instant-read meat thermometer to check the internal temperature of the steak. For medium-rare, you want the temperature to be around 130-135°F (55-57°C). Keep in mind that the temperature will continue to rise a few degrees as the steak rests.
Rest the steak: Remove the rib eye from the pan and let it rest on a cutting board or a plate for about 5 minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a juicier and more tender piece of meat.
Slice and serve: After resting, slice the rib eye steak against the grain (the opposite direction of the muscle fibers) to ensure tenderness. Serve immediately with your favorite side dishes.
Remember, cooking times may vary depending on the thickness of the steak and your desired level of doneness. It's always best to use a meat thermometer to achieve the perfect internal temperature for your preferred doneness. Enjoy your deliciously cooked rib eye steak!