Basic Pan Roasted Bone-in Ribeye Steak

I feel that there is no equivalent to the ribeye steak; it has a rich, fatty, beefy taste that is exceptionally tender when cooked right. It is hands down my favorite thing to order at steakhouses and to cook! The ribeye’s high fat content allows it to have a good sear without drying it out too much thus making it great for pan roasting and grilling.

You want to get that color on the meat... such a beautiful crust!

You want to get that color on the meat... such a beautiful crust!

What You Need:

  • 1 lb Bone-in Ribeye steak
  • 2 TBS of Butter
  • Canola/Vegetable Oil
  • Kosher Salt
  • FRESH Coarse Ground Black Pepper
  1. First preheat the oven to about 450 degrees and make sure the steak is at room temperature.
  2. Get the pepper and kosher salt and season the steak on both sides, be liberal with the pepper and don’t be scare of the salt, if your steak is 1 inch thick it’s going to take a bit of salt to actually flavor the whole thing!
  3. Preheat a cast iron pan or a heavy pan that’s oven safe (I used a Calphalon saute pan) on high heat.
  4. Make sure the pan is SCREAMING hot (flick a bit of water on it and it should jump) and put in the butter and oil. Immediately follow with the steak and make sure to position it where it has the most meat to pan contact and give it a good sear!
  5. DO NOT mess or touch the steak! This is crucial to form a golden brown and delicious crust! Leave it alone and back away for approximately 1.5- 2 minutes. Flip the steak and sear it for 2 minutes more.
  6. After you seared on a beautiful crust, shove it in the oven for approximately 2 minutes more.
  7. Let the steak rest for 5 minutes after pulling it out and enjoy its juicy glory.

If you did it right, there should be a beautiful dark brown crust on the outside and completely pink and juicy on the inside. There should be a very thin layer of brown with a lot of pink! The ribeye was juicy and the bone lends an insane amount of flavor to the meat and a richness you can’t get without cooking it bone on. The flap part of the meat (the outside) is my favourite and it literally melts in your mouth, it’s THAT tender!

Nom Nom Nom…

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~ by Clifton Su on July 1, 2009.

10 Responses to “Basic Pan Roasted Bone-in Ribeye Steak”

  1. Looks great Cliff….you aren’t using a non-stick pan, right?

    • nope! im’ using some kind of anodized iron or something, i’m not sure what it is but i wouldn’t use nonstick for this process, i think cast iron is the best bet for the job.

  2. Without a doubt castiron is king……though I think a porterhouse is a better cut.

    • porterhouses are good… but for some reason I just don’t like the New York Strip side… it’s not as tender or juicy as the filet/ ribeye, although it does have the BEST taste out of those two steaks, very beefy.

  3. What about cooking ribeye on the grill?

    • Yes it’s even better on the grill! Just heat up the grill to a really high temperature ( I mean REALLY HOT) and place the steaks on for 3 minutes a side for medium rare. Don’t touch it too much if you want good grill marks.

  4. When I put the steak in the over, should the pot be covered?

    • You should never cover a steak you’re finishing in the oven. By doing this you’re creating a moist steamy environment that’s ruining that great crust you worked so hard at getting in the pan.

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