Simple Pan-Seared Ribeye
Servings
2
servingsPrep time
10
minutesCooking time
5
minutesCooking nicer cuts of beef can seem intimidating because of the different temperatures it can be cooked to. Follow this recipe for a really easy and simple way to cook a delicious medium-rare ribeye!
Ingredients
16 ounce ribeye (we use ButcherBox)
2 tsp. of kosher salt
1 tsp. of fresh ground black pepper
3 Tbsp. of avocado oil
2 Tbsp. of unsalted butter
Directions
- 30 minutes prior to cooking, take ribeye out of fridge to bring to room temperature.
- Before seasoning, pat ribeye dry with paper towel. Removing added moisture helps the steak develop a crust during cooking.
- Season with salt and pepper. The thicker the cut, the more generous you can season.
- Preheat cast iron pan to high heat and add 2 Tbsp. of avocado oil.*
- Add ribeye to hot pan and give gentle push to ensure entire steak is contacting the pan. This also helps the steak develop a crust.
- Cook ribeye for 2-3 minutes per side, depending on thickness of cut, for the perfect medium-rare. The internal temperature of the meat should reach 135 degrees.
- Half way through cooking steak on second side, add 1 Tbsp. of oil and all of the butter to side of pan. Using a spoon, begin basting steak with butter for remainder of cooking time. Alternatively to basting, you can add the butter to the top of the steak while resting.
- Remove steak, place on cutting board to rest, and cover with tin foil. Let steak rest for 5-10 minutes.**
- Slice steak against the grain and sprinkle with 1 Tbsp. of salt.***
Tips
- * Avocado oil has a higher smoking temperature than most oils. As such, we recommend using avocado oil (or your other favorite high smoke temp oil) when cooking at higher temperatures.
- ** Giving a steak enough time to rest is an important step that is often overlooked. During the resting period, the juices of the steak redistribute throughout the meat and allow each bite to be juicy. If you omit this step and slice your steak as soon as you take it off the heat, you will find the juices to leak all over your cutting board.
- *** Slicing beef against the grain shortens the muscle fibers, making the steak much more tender and easy to chew through. Cutting beef parallel to the grain will result in a chewier, less desirable piece of meat.
