Pan searing ribeye steaks full#

Much of the timing in cooking steaks depends on the thickness of the steaks, or even the pan that you are using. Transfer the skillet to the preheated oven for 3-7 minutes until steaks are cooked to desired tenderness. Sear steaks in the hot skillet until a dark crust forms, 2-5 minutes per side. It’s better to allow your steaks to cook in that fat and remove it later when it’s on your plate. Sometimes, I will take a layer of the outer fat from my own–if there is quite a bit of it. My husband never wants any of the fat removed from this steaks.

I warn you to refrain from doing so, or at least don’t remove too much of it. You may be tempted to cut off any excess fat that is on the steak. Season each side of steaks with kosher salt and freshly ground black pepper. Pat dry ribeye steaks with a paper towel. You’ll know when your skillet is hot enough when the oils starts to shimmer.Īnother option for heating the skillet to the correct temperature, is to place it in a hot oven for 20 minutes and then bring it to the stovetop to put the meat in it. Heat Extra-virgin olive oil and butter in a large cast-iron skillet over medium-high heat. Gather your ingredients so that you have everything close at hand on the counter or table. Sirloin and Round Steak can also be used for slicing thin. Those both work well for slicing thin and grilling or searing, for example, to make fajitas. Your toughest cuts of steak are Flank and Skirt. See my recipe for Marinated Sirloin Steak. For example, round steaks are made into a Chicken Fried Steak. These steaks are often marinated or tenderized. Then you have your leaner cuts that are Sirloin and Round Steaks. All of these are perfect for a thick, juicy steak on the grill or seared in a skillet. The fourth one down on the list is your Ribeye. If you cut the T-Bone in half at the bone, you’ll have a KC Strip and a Fillet. When it comes to choice cuts of beef steak, there are a few things to know. boneless ribeye steaks (at least 1″ thick).

Pan searing ribeye steaks full#

See full recipe in its entirety at the bottom of this post. Ingredients for Pan-Seared Ribeye with Garlic Butter If you have the opportunity to buy beef from a local rancher, I highly recommend doing so. There is just nothing that beats home-grown beef, no matter what the grocery advertisements might say. While we ordered a limited amount, we have been enjoying it immensely. This past year, we purchased a home-grown beef for butchering from Swiler Angus Ranch. It really needs no other seasoning than some salt and pepper, but the garlic butter shoots this recipe to the moon. My husband gave this 5 stars! When it comes to choice beef, ribeye steak ranks right up there with the best. Remove from oven allow to rest for 5 minutes before cutting.Pan-Seared Ribeye with Garlic Butter is a delicious and easy recipe to try when you want a special melt-in-your-mouth steak. Place the steaks in pre-heated oven for 10-15 minutes. Repeat steps until all of the steaks are seared. Remove the steaks from the pan, place them in a pyrex dish and cover them with foil. Immediately place the steak in the skillet and sear on each side for approximately three minutes or until seared on each side. Heat your cast-iron skillet to medium heat. Pre-heat your oven to 350 degrees, but no higher than 375 degrees. Season both sides of the steaks with garlic powder, onion powder, garlic salt, seasoning salt and black pepper. Place steaks in a large pyrex dish or pan. So lets get into it so I can show you how its done! I recommend one hour in the refrigerator prior to cooking them however, they are great either way. You don’t have to marinate the steaks prior to cooking them however, this process makes for a well-seasoned steak as well. You can add this seasoning just prior to placing your steak in the oven or prior to seasoning them with the dry seasonings. This is optional, but to give the steaks a little smokey flavor, add a little liquid smoke and the steaks will almost taste as if they were cooked on a charcoal grill! I just bought a cast-iron grilling skillet from Walmart and it’s great for grilling steaks.Ī regular cast iron skillet will work as well, but if you want grill marks in your steaks, you are going to want to go with the cast-iron grilling skillet.

Of course, you don’t have use anything fancy. When you don’t feel like pulling out your charcoal grill, pan searing your steaks in a cast iron griddle is a great option.