Pan-Searing a Ribeye
To get a proper ribeye, pull the steak from the fridge 45 minutes early, pat it bone-dry, and sear it in a smoking-hot cast iron skillet with a high-smoke-point oil. Focus on a hard, dark crust and finish with a knob of butter and aromatics for the final minute of cooking.
Commit to the sear
Your goal is a dark, crusty exterior before the center overcooks. If you don't hear a violent sizzle the moment the meat hits the pan, the pan isn't hot enough.
- Cast iron skillet
- Tongs
- Paper towels
- Instant-read thermometer
What goes in.
- 1.5 inch thickPrime ribeye steak
- 1 tbspAvocado or grapeseed oil
- 1 tbspKosher salt
- 2 tbspUnsalted butter
- 2 sprigsFresh rosemary or thyme
- 2 clovesGarlic, smashed
The Moisture Barrier
Surface moisture is the enemy of a crust. Use paper towels to ensure the steak is completely dry; if it's wet, it will steam instead of sear.
The method.
Dry and salt
Pat the steak dry on all sides. Season liberally with salt. Let it sit on a rack at room temperature for 45 minutes to temper the meat.
Heat the pan
Place the cast iron skillet over high heat. Add the oil. Wait until you see the first wisp of blue smoke rising from the surface.
Initial sear
Lay the steak into the pan away from you. Do not move it for at least 2 minutes. Flip when a mahogany crust has formed.
Baste
Turn heat to medium. Drop in the butter, garlic, and herbs. Once the butter foams, tilt the pan slightly and spoon the fat over the steak repeatedly for the final minute.
Rest
Remove the steak when the internal temperature reaches 125°F for medium-rare. Rest on a board for 10 minutes before slicing against the grain.
Other turns to take.
Compound Butter
Finish the steak by topping it with a disk of butter mixed with blue cheese or minced shallots instead of plain butter.
Pepper Crusted
Press cracked black peppercorns into the steak after salting for a sharper, biting edge.
When it doesn't go to plan.
Use a high-smoke-point oil like avocado or grapeseed; olive oil will burn and turn acrid at these temperatures.
The fat cap on a ribeye is its best feature; hold the steak vertically with tongs for 30 seconds to render that fat down until crispy.
Ignore the clock and rely on your thermometer; every steak has a different thickness and density.
The ones that keep coming up.
Should I oil the pan or the steak?
Oil the pan. If you oil the steak, it's more likely to smoke excessively or cause flare-ups when it hits the iron.
Why is my steak gray inside but burnt outside?
The pan was likely too hot for too long, or the steak was straight out of the refrigerator. Tempering the meat allows it to cook through more evenly.
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