As I have said before there is nothing better than a perfectly cooked ribeye, my absolute favorite cut of beef. I have seen many recipes for Perfect Pan Seared Ribeye on the web and for the most part they are all the same. They all start with Pre heating the oven to 450-500 and then heating a dry cast iron skillet in the oven and letting that heat up and then doing a quick sear and going back to the oven. I have tried this and yes it does work however I have a cast iron skillet that has developed hot spots and don’t really like using it that much, that is until I get a new one ceramic coated one.
I have a pan that I love to use it’s a Gotham Steel 12.5″ fry pan. I have looked on Amazon and have seen lots of mixed reviews for these but I have not had any negative issues with mine. The thing you need to know about Gotham Steel is they do not work well with high heat. I seasoned mine with oil in a 300 degree oven when I got it. I never use it above 450 in the oven or medium high on the stove.
Now I guess it goes against the purpose of this pan as the ads tell you that you do not need butter or oil in these pans but I find especially in this recipe that I like the added butter, I just don’t use as much as I would in say my old cast iron skillet.
Having said that I have also used this recipe in a non stick skillet and in a stainless steel Skillet from Cooks Standard and both types of pan work just perfectly. I only mention Gotham Steel because that is the pan in the picture and is a good option if you want to eliminate butter and oil from your diet.
Ok now let’s get back on target after that tangent.
Remove steak from the fridge and let come up to room temp. Preheat the oven to 400. Remove steak from packaging pat dry with paper towel and season liberally with salt and pepper and lightly press the salt and pepper into the steak. For this I like to use coarse sea salt as the fine salt crystals like table salt dissolve quicker and don’t give the same taste and feel to the beef. Also use fresh ground pepper instead of the store-bought preground pepper that is more of a powder. Let the steak sit with the salt and pepper. Place large skillet on stove top over medium high heat. Add 1/2 tablespoon butter. Let the butter melt then tilt the pan to spread the butter over the entire surface of the pan. Add ribeye to the pan and sear for 90 seconds per side. When you flip it check how the sear looks if necessary you can flip it again. Remember we are going for a nice golden brown with some carmalization of the fat. The first side should look like this when done.
After the Second side has seared for 90 seconds move the pan to the preheated oven at 400 for 6 minutes for medium. Now I will say it again if you are not comfortable with cooking steak by using the touch method to determine doneness get a thermometer. Cook to 130-135 for medium rare, 140-145 for medium, 150-155 medium well, or even up to 160 for well done if that is your preference.
When done to your personal taste remove from oven and tent loosely with foil to let the steak rest and redistribute the juices. You can then plate the steak whole or slice it thin and serve over potatoes or even a salad.
2 ribeye steaks about 1-1 1/2 inch thick
coarse ground salt
fresh ground pepper
1/2 tablespoon butter
1) Remove steak from refidgerator and let come up to room temp
2) Preheat oven to 400
3) Season steak with salt and pepper
4) Place lagre skillet on stove over medium high heat add butter to skillet
5) Once butter melts add ribeye to skillet and sear on both sides for 90 seconds
6) After searing second side move skillet to oven and cook for 6 minutes or until doneness desired