REVERSE SEARED RIBEYE
Provided by Jeff Mauro, host of Sandwich King
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
SEARED RIB STEAK
A bone-in rib steak, 1 ¼ to 1 ½ inches thick, will feed two. Scaling up is easy; just buy a thicker steak. A two-inch slab serves three to four, and it requires only a few extra minutes in the oven. Then add steaks as needed, bearing in mind that each one should cook in its own skillet.
Provided by Melissa Clark
Categories dinner, quick, steaks and chops, main course
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. Meanwhile, heat your broiler.
- Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.
- Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for rare. Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 25 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 535 milligrams, Sugar 0 grams, TransFat 3 grams
PERFECT PAN SEARED RIBEYE STEAK
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
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
SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER
Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
- Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
- Heat the oven to 425 degrees F.
- In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.
SEARED FROZEN RIB STEAKS
Adapted from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold, Chris Young and Maxime Bilet
Provided by Melissa Clark
Categories dinner, main course
Time 1h15m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Place the steaks on a baking sheet and freeze them for 1 hour.
- Heat the oven to 200 degrees. Season the steaks all over generously with salt and pepper.
- Heat a cast iron skillet until very hot, at least 10 minutes; add a thin layer of safflower oil. Sear the steaks, one at a time, on one side, until they form a golden crust. Transfer, seared side up, to a rimmed baking sheet. Alternatively, arrange steak on a rimmed baking sheet. Holding a propane torch six inches from the meat, run a flame back and forth across the surface of the meat, giving it an even crust. Make sure to sear the fatty edges and the bones. (You need to sear only one side and the edges.)
- Cook steaks until they reach a core temperature of 122 degrees for rare, about 30 minutes to 1 hour. (Or leave it in the oven until it's done to taste.) Let stand 10 minutes before thinly slicing. Sprinkle with coarse sea salt and serve immediately.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 31 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 323 milligrams, Sugar 0 grams, TransFat 2 grams
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