How to Cook Rib Eye Steak in a Frying Pan
Christine AlburyLearn 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!
What to serve with your rib eye steak
How to Cook Rib Eye Steak in a Frying Pan
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Ingredients
- 2 Ribeye Steaks, bone in, around 1 lb each
- 1/4 cup Chopped Fresh Rosemary
- 2 tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic
Directions
- Before you start, use a piece of paper towel to pat both steaks dry, then season them well with salt and pepper.
- Sprinkle half the rosemary over the top of the steaks, pressing it into the meat so it sticks.
- Cover the steak and allow to come to room temperature for 20 to 30 minutes.
- Heat a large, cast iron skillet over a medium heat and add the garlic cloves and the oil.
- When the oil is hot (but not smoking), push the garlic to side of the pan and add the steaks, with the rosemary facing up.
- Cook for around 5 mins, until a crust forms on the bottom of the steaks.
- Turn them carefully and cook for 3 to 4 more minutes for medium rare. Remove the garlic if it starts getting too brown.
- Allow the steaks to rest on a cutting board for 5 minutes.
- Whilst the steak is resting, add the rest of the rosemary to the pan. As soon as it starts to sizzle, stir it to coat it with oil. Then spoon the rosemary and oil over the cooked steaks.
- Slice the steaks, cutting them diagonally, parallel to the bone.
- Published:
- Modified:
- Author:
- Christine Albury
- Source:
- Martha Stewart
- Cooking Method:
- How To Guides
- Tags:
- How To Guides, Steak, Fried, Skillets
- Related Recipes:
- How To Guide Recipes, Steak Recipes, Fried Recipes, Skillet Recipes
- Recipe Yields:
- 2 servings
- Prep Time:
- Cook Time:
- resting:
- Total Time:
- Related Post:
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Published:
Author: Christine Albury
Source: Martha Stewart
Recipe Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 49 minutes
Nutrition Facts
Amount Per Serving
