Craving a restaurant-quality ribeye but stuck at home? No problem! Forget the grill; your stovetop is a fantastic tool for creating a juicy, perfectly seared steak. It's all about mastering the technique and knowing how to make your kitchen work for you, and with menuistia, planning that perfect meal is a breeze.
Why Stovetop Steak? It's a Game Changer!
Stovetop cooking gives you incredible control over moisture infusion. The delightful combo of oil and butter in the pan acts as a delicious baste. Plus, you get that crispy crust that makes the inside oh-so-juicy. It's a win-win for both flavor and simplicity.
Choosing the Right Ribeye
Look for ribeye steaks with beautiful marbling – those streaks of fat that melt into deliciousness during cooking. Aim for steaks that are about 1.25 to 1.5 inches thick; this helps keep them moist while searing. Boneless is convenient, but bone-in will give you the most flavour!
Prep Like a Pro
- Dry is Key: Pat your ribeye dry with a paper towel. Cold steaks on a hot pan is never good, so remove from fridge early!
- Seasoning Magic: Get creative! While salt and pepper are classics, add rosemary, garlic powder, or your favorite steak spices. Go wild!
- The Rest: After seasoning, wrap the steaks loosely in foil and let them rest for 30 minutes at room temperature, or for a deeper flavour infusion, leave in the fridge for 3 hours, or even overnight.
The Sizzle: Cooking Time!
- Get Ready: Bring the steaks to room temperature by taking them out of the fridge at least 30 minutes before cooking.
- Hot Pan: Place your pan over medium heat, with your chosen oil/butter and sear each side of the steak to get a lovely brown crust. If you have some fats rendered, make sure to baste the top with a spoon.
- Time to Cook: The cooking time depends on how you like your steak:
- Rare: (120-130°F) - 2-3 minutes per side
- Medium-Rare: (130-140°F) - 3-4 minutes per side
- Medium: (140-150°F) - 4-5 minutes per side
- Medium-Well: (150-160°F) - 5-6 minutes per side
Important: For safety and health reasons, it's recommended that your steak reaches a minimum of 145°F, which is a medium cook.
Rest and Enjoy
Don't cut into that beauty right away! Let your steak rest on a plate for at least 3 minutes. This allows the juices to redistribute, giving you a more tender and flavourful experience. And to make the rest of your meal planning effortless, be sure to check out menuistia.
Stovetop Ribeye Recipe
Yields: 2 Servings
Ingredients:
- Two boneless or bone-in ribeye steaks (about 1.25 - 1.5 inches thick)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp chopped fresh rosemary
- 0.5 tsp kosher salt
- 0.25 tsp granulated garlic
- 0.25 tsp black pepper
Instructions
- Mix the garlic powder, salt, and pepper in a bowl. Generously rub the mixture on your steaks. Wrap in foil and rest in the fridge for 3 hours to overnight, or if cooking straight away, allow 30 minutes at room temperature.
- Bring the steaks to room temperature by removing them from the fridge 30 minutes before cooking.
- Heat the oil and butter in a pan over medium heat. Make sure the pan is well coated with the oil/butter.
- Sear the steaks on all sides until a lovely crust forms, basting with melted butter frequently.
- Cook to your desired level using the timings above. Set aside and rest for 3 minutes before serving.
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