Learn how to cook rib eye steak in a frying pan with this simple recipe from Martha Stewart
Ribeye steak is one of the most delicious steaks out there. Sold bone-in and nicely marbled throughout, it's incredibly juicy and absolutely full of flavor. It looks great on your plate and has a wonderful tenderness that's simply mouthwatering!
Tips for cooking perfect rib eye steak in a frying pan
Even if you like your steak rare, we recommend cooking ribeye to at least medium-rare, or preferably medium. This is because it is so thoroughly marbled with fat, which won't be cooked properly if the steak is still rare. When cooked to medium, the fat will render down and add loads of lovely flavor to the meat. Incidentally, the 'eye' of fat in the middle of the steak is what gives it its name!
When you are cooking steaks according to the recipe below, be sure to keep some room between them. If you don't have a big enough pan to do that, it's better to cook them one at a time. This will make sure that - instead of 'steaming' - they will sear nicely and a good crust will develop.
Try to avoid turning the steaks more than once - it makes it very hard to pay attention to timing. And DEFINITELY don't press down on the steaks as they cook, as this will squeeze out some of the juices.
Why should you always rest your steak after cooking?
Any good recipe will tell you to rest the steak before slicing it. But why?
Well, when the meat is resting all those lovely juices inside are redistributing. If you cut into the steak before this has has a chance to happen, the juices will run all over your cutting board instead, leaving you with a dry and rather uninteresting piece of meat!