Pan Seared Oven Baked Ribeye Steaks Recipes

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PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories     main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

REVERSE SEARED RIBEYE



Reverse Seared Ribeye image

Provided by Jeff Mauro, host of Sandwich King

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 4

2 large bone-in rib-eyes, at room temperature
Kosher salt and freshly cracked black pepper
2 tablespoons canola or grapeseed oil
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • Preheat the oven to 225 degrees F.
  • Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
  • Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
  • Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

PAN-SEARED STEAK



Pan-Seared Steak image

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 4

1 tablespoon vegetable oil
1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
Coarse salt and cracked (butcher-grind) pepper
Steak Butter

Steps:

  • Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
  • Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
  • Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g

PAN SEARED RIB EYE



Pan Seared Rib Eye image

This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network.

Provided by cooking_geek

Categories     Steak

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

1 boneless rib eye steak, 1 1/2 inch thick
canola oil, to coat
kosher salt
ground black pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
  • Bring steak (s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat.
  • Coat steak lightly with oil and season both sides with a generous pinch of salt.
  • Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan.
  • Cook 30 seconds without moving.
  • Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
  • Flip steak and cook for another 2 minutes.
  • (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
  • Serve whole or slice thin and fan onto plate.

Nutrition Facts :

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)



Cast Iron Pan-Seared Steak (Oven-Finished) image

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Provided by Grif

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 1h22m

Yield 2

Number Of Ingredients 8

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

Steps:

  • Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
  • Heat olive oil in a cast-iron skillet over high heat.
  • Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
  • Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
  • Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
  • Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g

PERFECT PAN SEARED RIBEYE STEAK



Perfect Pan Seared Ribeye Steak image

There is always the question of which method is the best for preparing steak, but this Pan Seared Ribeye Steak is perfect and undeniably delicious! Your ribeye will be seared to perfection whether you add some garlic cloves, herbs like rosemary and thyme, or not!!

Provided by Angela

Categories     Beef Dishes     Dinner Recipes     Main Course     Main Dish

Time 15m

Number Of Ingredients 6

2 Tbsp olive oil ((extra virgin))
8 oz ribeye steak
1/2 Tbsp steak seasoning ((see recipe))
1 Tbsp butter
fresh herbs ((optional, rosemary and thyme are my first choice))
2 garlic cloves ((optional, peeled and left whole))

Steps:

  • Bring a medium to large skillet or frying pan to medium high heat, making sure that it is really HOT before you place your steak(s) in the pan.
  • Coat both sides of your steak with olive oil, spreading the oil to evenly cover both surfaces and edges. Season the side facing up with my steak seasoning, using your finger tips to press the seasoning in to set it firmly on the steak ( do not rub it onto the steak as the seasoning can be more heavily concentrated in areas if done this way ). Season the fatty sides for extra flavor!
  • Place the steak in the pan, seasoned side down and then season the side of the steak that is facing upward. Do not move the steak until you are ready to flip it over to cook the other side. If your steak is about 1" thick, cook the first side for 3-4 minutes, if it is 1 1/2" thick let it cook for about 5 minutes ( for medium rare ).
  • Turn the steak and cook for the same amount of time, depending on the steak thickness ( 3-4 minutes for 1" thick steak, or 5 minutes for a 1 1/2" thick steak ). The fat should all be rendered from the steak when done, and the internal temperature should be about 135 degrees F (57 degrees C).
  • Place the butter, garlic, and herbs into the pan once you have turned your steak(s), let it melt, then spoon over the cooked side of your steak ( basting or 'arroser' ) while you finish cooking.
  • Remove the cooked steak from the frying pan or skillet and tent a square of aluminum foil over it, allowing the steak to rest for about 5-10 minutes before serving.

Nutrition Facts : Calories 825 kcal, Carbohydrate 1 g, Protein 46 g, Fat 72 g, SaturatedFat 25 g, Cholesterol 168 mg, Sodium 2545 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PERFECT PAN SEARED STEAK



Perfect Pan Seared Steak image

Learn how to make the most incredible Pan Seared Ribeye Steak in under 30 minutes using my fool-proof method!

Provided by Isabel Laessig

Categories     Main Course

Time 25m

Number Of Ingredients 6

1 large thick-cut ribeye steak
½ teaspoon coarse kosher salt
¼ teaspoon freshly cracked black pepper
2 thyme sprigs
2 garlic cloves (partially crushed)
4 Tablespoons butter

Steps:

  • Preheat your oven to 450°F. While it heats, place a cast iron pan (or other oven-proof pan) into the oven for 5 minutes.While the skillet heats, season your steaks with salt and pepper. When the oven is heated, carefully remove skillet using oven mitts and place on the stovetop over medium heat.
  • Place ribeye steak in the skillet and sear for 2 minutes on each side. Top the steak with garlic and thyme, and place the skillet back in the oven for 6-7 minutes.
  • After 6-7 minutes is up, carefully remove the pan from the oven and place it back on the stovetop over low heat. Flip the steak and top with butter. Using pot holders, carefully tilt pan to pour the melted butter, garlic, and thyme over the steak for approximately 3 minutes. Cook to the desired doneness with an instant-read thermometer.
  • Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!

Nutrition Facts : Calories 884 kcal, Carbohydrate 3 g, Protein 46 g, Fat 77 g, SaturatedFat 43 g, TransFat 2 g, Cholesterol 258 mg, Sodium 1681 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 30 g, ServingSize 1 serving

PAN SEARED OVEN BAKED RIBEYE STEAKS



PAN SEARED OVEN BAKED RIBEYE STEAKS image

Categories     Beef     Bake

Yield 3-4 People

Number Of Ingredients 7

3-4 3/4" cut ribeye steaks
2 medium red or white onions
4 garlic cloves (diced/pressed)
1/4 Cup Balsamic Vinegar
1/8 Cup Whiskey or White wine
Salt, Pepper & Paprika
Olive Oil

Steps:

  • Preheat oven to 325F 1. Season steaks with salt, pepper & paprika. 2. Place stakes in large bowl and add 2 cloves of crushed garlic, 1/4 cup balsamic & 1/8 cup whiskey/wine. Mix all together and let sit for 20 mins. 3. Chop onions into big chunks and place into frying pan, add oil, 2 cloves garlic and salt/pepper. Sauté low-medium for 5-10 mins and set aside 4. Add olive oil to frying pan, and set temp to max. Sear each steak for 30sec each side or until golden brown and the place in large corningware pot. Pour left over oil on steaks then spread onion chunks on top. Cover with foil. Cook in oven at 325F. 8mins - Medium Rare 12mins - Medium 16mins - Medium well 22mins - Well Done (will vary depending on thickness off steak) Remove and pour juices all over steaks. ENJOY!

OVEN-COOKED RIBEYE



Oven-Cooked Ribeye image

Provided by Derek Jacobson

Categories     Main Course

Number Of Ingredients 4

12-16oz ribeye
salt
pepper
1 tbsp butter or olive oil

Steps:

  • Salt the steak on both sides. Keep steak at room temperature for 45 minutes prior to cooking. About 10 minutes before you're ready to cook, preheat the oven to 275 degrees. Lightly spray a rimmed baking sheet with cooking spray
  • Heat a cast-iron skillet over high heat with butter or olive oil. Sprinkle steaks with pepper. Transfer steaks to the skillet and sear on each side for 3-5 minutes until a golden-brown crust forms, flipping just once
  • Transfer steak to baking sheet and place on the middle oven rack. Cook for 20-30 minutes, or until a digital thermometer reaches the temperature range for your desired doneness level using the chart above. Remove from oven
  • Rest on a foil-tented plate for 5-10 minutes. Check that the temperature of the thickest part of the steak reaches the range of your desired doneness level (130-135℉ for medium-rare)

PAN-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER



Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter image

This is a savory steak with the slight sweetness of caramelized onions and the earthiness of truffle oil. I would serve this with some mashed goat cheese and a nice green veggie. This recipe could be for 2, you and your honey! A nice Cabernet would pair well, but I like so many that it's hard to choose. Cheers.

Provided by MikeSweetman

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h8m

Yield 8

Number Of Ingredients 7

¼ cup vegetable oil, divided
3 large white onions, sliced 1/4-inch thick
½ cup butter, room temperature
1 small shallot, minced
1 teaspoon white truffle oil
2 (14 ounce) Black Angus ribeye steaks
kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
  • Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
  • Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
  • Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
  • Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.

Nutrition Facts : Calories 340 calories, Carbohydrate 5.7 g, Cholesterol 71.1 mg, Fat 29.5 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 12.7 g, Sodium 165.9 mg, Sugar 2.5 g

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK



Pan Seared & Oven Roasted Garlic Butter Steak image

The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!

Provided by Miss Issauga

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces rib eye steaks
2 tablespoons butter, softened
2 teaspoons fresh garlic cloves, minced
2 teaspoons fresh Italian parsley, finely chopped
salt & pepper
2 teaspoons olive oil

Steps:

  • Preheat oven to 475 degrees.
  • Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
  • Melt the butter mixture over low heat in a small pan.
  • Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
  • Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
  • Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PAN SEARED WAGYU RIBEYE STEAK - BAKE IT WITH LOVE
2022-05-31 Season. Take a ½ tablespoon of steak seasoning and use half to season the side of the steak that is facing up. Press the seasoning into the steak to firmly set it. ( Season the fatty sides for added flavor!) Pan sear. Place your steak in your skillet, seasoned side down, and season the remaining side.
From bakeitwithlove.com


DELICIOUS PAN-SEARED RIBEYE STEAK ON THE STOVETOP
2022-03-06 Step 3: Allow the Ribeye Steak to Cook for 3-4 Minutes on Each Side. As tempting as it might be, try not to continuously touch and move the steak. By letting the steak sit in the pan, a tasty brown crust will develop. As the steak cooks, the meat will release easy from the pan (the meat won’t stick!). Cook the steak for ~3-4 minutes on each ...
From preparedcooks.com


PAN SEARED OVEN ROASTED STEAK - IMMACULATE BITES
2019-03-11 Instructions. Allow the steak to rest at room temperature for 30-40 minutes, this helps to obtain final internal pressure easily. Preheat oven at 400F. Pat the meat dry using paper towels. Season steak generously with salt and steak seasoning and allow meat to sit at room temperature for about 1 hour. Melt butter and oil in a 12-inch cast iron ...
From africanbites.com


SEARED RIBEYE STEAK WITH RED WINE PAN GRAVY - SWEET PEA'S KITCHEN
2019-06-12 First Step: For the perfect seared ribeye steak, warm butter and oil in a cast-iron skillet. Second Step: Season steak with salt and pepper. Third Step: Place ribeye into the hot pan and cook for approximately 6 to 8 minutes on each side, not moving the steak between turns. Use a meat thermometer to check internal temperature for doneness.
From sweetpeaskitchen.com


GARLIC BUTTER OVEN SEARED STEAK | 10 MINUTES - LOWCARBINGASIAN
2022-03-16 7) After searing both sides, remove from heat, top with garlic butter and transfer the entire pan into the oven. Cook the steaks in the oven based on the doneness chart below. Note – times will vary depending on the exact cut and thickness. Rare 120F/1-1.5 Minutes. Medium-rare 130F/1.5-2.5 Minutes.
From lowcarbingasian.com


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