Searing a Ribeye
A ribeye requires heat and patience to render its internal fat properly. If you rush the sear, you end up with grey meat and greasy fat; done right, you get a glass-like crust surrounding a butter-tender center.
Temperature is your priority.
Take the steak out of the refrigerator 45 minutes before cooking. A cold steak will drop the pan temperature too quickly and result in uneven cooking.
- 10-inch cast iron skillet
- tongs
- instant-read thermometer
- basting spoon
What goes in.
- 1ribeye steak, 1.5 inches thick
- 1 tbsphigh-smoke point oil (grapeseed or avocado)
- 1 tspkosher salt
- 2 tbspunsalted butter
- 2garlic cloves, smashed
- 2 sprigsfresh thyme
The Dry Sear
Pat the steak completely dry with paper towels before it touches the oil. Moisture is the enemy of a sear; it creates steam that prevents the Maillard reaction from taking hold.
The method.
Prep
Salt the steak liberally on all sides. Let it sit on a rack for 45 minutes to draw out surface moisture.
Heat
Place your cast iron skillet over high heat. Add the oil and wait until it shimmers and just begins to wisps of white smoke.
Sear
Lay the steak into the pan away from you. Do not touch it for 3 minutes. Peek at the underside; if it is deep mahogany, flip it.
Baste
Add the butter, garlic, and thyme to the pan. Tilt the skillet so the foaming butter pools, then spoon it repeatedly over the steak for the final 2 minutes of cooking.
Rest
Remove the steak to a board. Let it rest for at least 8 minutes before slicing across the grain.
When it doesn't go to plan.
If the steak is thick, stand it on its side using tongs to render the fat cap for 60 seconds before searing the faces.
Use an instant-read thermometer. Pull the steak at 125°F for medium-rare; the temperature will climb as it rests.
The smoke is normal. Turn your exhaust fan to high before the pan hits the burner.
The ones that keep coming up.
Why use cast iron instead of stainless steel?
Cast iron holds heat better than any other material, which prevents the pan temperature from crashing when the cold meat hits the surface.
My butter is burning quickly. What should I do?
Lower the heat slightly once you add the butter. If the garlic turns dark brown, remove the pan from the heat immediately.
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