Searing a Ribeye
The goal with a ribeye is to balance the rendered fat of the cap against a deeply crusted exterior. A thick-cut steak demands patience; if you rush the sear, the inside will remain cold while the outside turns bitter.
Control the moisture and the smoke.
Pat the steak dry until the surface looks matte; any surface moisture will steam the meat instead of searing it. Open a window, as the high heat will trigger your smoke alarm.
- 12-inch cast iron skillet
- tongs
- instant-read thermometer
- paper towels
What goes in.
- 1.5 inch thickribeye steak, bone-in or boneless
- 1 tbsphigh-smoke-point oil, such as grapeseed or avocado
- 2 tbspunsalted butter
- 2 clovesgarlic, smashed
- 3 sprigsfresh thyme or rosemary
- to tastekosher salt
- to tastecoarse black pepper
Aromatic finishing
Once the steak is nearly cooked, add butter and herbs. Tilt the pan slightly and use a large spoon to pour the foaming, herb-infused fat over the steak to deepen the crust and cook the interior gently.
The method.
Temper the meat
Remove the steak from the refrigerator 30 minutes before cooking. Leaving a cold steak in a hot pan leads to uneven cooking.
Season heavily
Season all sides, including the edges, with salt. Do this right before it hits the pan to prevent the salt from drawing out too much moisture.
Heat the pan
Place the skillet over high heat until the oil begins to shimmer and faint wisps of smoke appear. If the oil isn't smoking, the pan isn't ready.
The primary sear
Lay the steak into the pan away from you to avoid splatter. Let it sit undisturbed for 3 minutes. When it releases easily from the pan, flip it.
Baste
Lower the heat to medium. Add butter, garlic, and herbs. Spoon the melted butter over the steak continuously for the final 2 minutes of cooking.
Rest
Remove the steak when it hits your target temperature. Let it rest on a cutting board or warm plate for 10 minutes before slicing to allow the juices to redistribute.
Other turns to take.
Steak au Poivre
Press cracked peppercorns into the surface of the steak before searing to create a sharp, pungent crust.
Reverse Sear
For extra thick cuts, bake the steak in a 250°F oven until the center reaches 115°F, then sear it for 60 seconds per side in a smoking hot pan.
When it doesn't go to plan.
Use a thermometer: 125°F for medium-rare, 135°F for medium.
Don't crowd the pan; if you are cooking two steaks, use two pans or cook them sequentially.
Render the fat cap: hold the steak upright with tongs to sear the fat edge directly against the pan.
The ones that keep coming up.
Why did my steak turn grey instead of brown?
The pan wasn't hot enough, or there was too much moisture on the surface of the meat.
Can I use olive oil?
Avoid extra virgin olive oil for searing as it will burn and become acrid at the temperatures required for a ribeye.
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