Best 8 Pan Seared Rib Eye Recipes

PAN-SEARED RIB-EYE

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN SEARED RIB EYE

Steps:

• Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
• Bring steak (s) to room temperature.
• When oven reaches temperature, remove pan and place on range over high heat.
• Coat steak lightly with oil and season both sides with a generous pinch of salt.
• Grind on black pepper to taste.
• Immediately place steak in the middle of hot, dry pan.
• Cook 30 seconds without moving.
• Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
• Flip steak and cook for another 2 minutes.
• (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
• Serve whole or slice thin and fan onto plate.

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER

Steps:

• Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
• Extra Rare-below: 125 degrees F
• When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
• Rare: 135 degrees F .
• Medium-Rare: 145 degrees F .
• Medium: 160 degrees F .
• Well Done: 170 degrees F .

PAN-SEARED RIB-EYE STEAKS WITH PORCINI AND ROSEMARY RUB

Steps:

• Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
• Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
• Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
• Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
• Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT

Steps:

• For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
• For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
• Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
• Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE (ENTRECôTE BéARNAISE)

Steps:

• Cook steaks:
• Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
• Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
• Make béarnaise while steaks stand:
• Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
• Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
• Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

PAN-SEARED RIB-EYE STEAKS WITH GOAT CHEESE, CAPER AND SUN-DRIED TOMATO BUTTER

Steps:

• Using electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheet of plastic wrap, forming 3-inch-long log. Wrap and refrigerate until firm. (Can be made 3 days ahead. Keep refrigerated.)
• Pat steaks dry. Heat heavy large nonstick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot skillet; cook about 5 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
• Cut steaks across grain into §-inch-thick slices. Sprinkle with salt and pepper. Divide among plates. Using hot sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.

PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND

Steps:

• To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
• To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium-rare. Let stand for at least 5 minutes before serving. Or finish on the grill.