Best 2 Pan Seared Ribeye With Miso Butter Recipes
Indulge in a culinary journey with our pan-seared ribeye steak, a symphony of flavors that will tantalize your taste buds. This exquisite dish, masterfully crafted with premium-quality ingredients, showcases the richness of the ribeye, cooked to perfection with a crispy outer layer and a tender, juicy interior. Accompanied by a delectable miso butter, a harmonious blend of umami and creaminess, this steak transcends the ordinary, promising an unforgettable dining experience.
But our culinary adventure doesn't end there. Along with the pan-seared ribeye, discover a treasure trove of equally enticing recipes that will elevate your culinary repertoire. Treat your palate to the aromatic delights of garlic herb butter, a classic combination that enhances the natural flavors of the steak. Or venture into the world of compound butters, with variations like the zesty lemon herb butter and the robust rosemary garlic butter, each adding a unique layer of flavor to your steak.
For a touch of elegance, explore the art of pan-frying a steak in butter, a technique that results in an irresistibly crispy crust and a succulent interior. And if you're seeking a quick and satisfying meal, our air fryer ribeye steak recipe delivers tender, juicy results in a fraction of the time.
With a medley of recipes to choose from, our pan-seared ribeye with miso butter article caters to diverse tastes and occasions. Whether you're hosting a special dinner party or simply craving a satisfying steak experience, this culinary guide has everything you need to create a memorable meal that will leave you and your guests craving more.
PAN-SEARED RIBEYE WITH MISO BUTTER
I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.
Provided by Jessica Gavin
Categories Summer Steak Green Onion/Scallion Cilantro Beef Quick & Easy
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the miso butter, combine the softened butter and miso together in a small bowl. Add the green onions and pepper and combine. Keep at room temperature or roll into a 1 1/2-inch (3.8-cm) wide log in plastic wrap and refrigerate. Cut into slices before serving.
- There is one key difference to this method for thick steaks. The first step is to slightly warm the steaks in the oven before cooking on the stove. Adjust the oven rack to the center position and preheat the oven to 275°F (135°C). Add your cast-iron skillet to the oven to warm up. I like to use a preheated cast-iron pan because it retains heat very well for searing. Place a wire rack on a rimmed baking sheet, and set aside.
- Pat dry the steaks with paper towels, pressing out as much surface moisture as possible. Season both sides of the steak with salt and pepper. Transfer the steaks to the wire rack and place in the oven. The heat helps to dry the free moisture on the surface of the steaks for quicker browning and cook time in the pan.
- Cook the steak until the internal temperature reaches 90 to 95°F (32 to 35°C) for medium-rare, or 100 to 105°F (38°C to 41°C) for medium, about 15 to 20 minutes. The time will vary depending on the thickness of the steaks. Remove the steaks from the oven.
- In the warmed 12-inch (30-cm) cast-iron skillet, heat the vegetable oil over high heat until just beginning to smoke. Carefully add the steaks and sear until browned with a nice crust, about 2 minutes. Flip the steaks with tongs and sear until browned, 1½ to 2 minutes, or until an instant-read thermometer inserted into the thickest part of steak registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium.
- Reduce the heat to medium and add the butter, garlic and white and light green parts of green onion. Turn the steaks onto their sides to cook and render any remaining fat, about 1 to 2 minutes. Briefly baste the steaks with the butter, garlic and green onion mixture. Basting the steaks as they cook with oil helps distribute any aromatics like herbs in the pan and evenly browns the surface. The butter is added toward the end to add flavor, mouthfeel and encourage more browning due to the milk protein solids in the butter.
- Immediately transfer the steaks to a clean wire rack set on a sheet pan to rest for 10 minutes. Serve the steaks topped with the miso butter, green onions and cilantro.
- Recipe Science
- Preheating the steak at low temperature activates enzymes called cathepsins in the meat that help to tenderize the beef, which occurs below 122°F (50°C). The goal with searing is to achieve a quick sear to create a thick brown crust on the steak without overcooking the interior.
PAN-SEARED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Remove the steaks from the fridge at least 15 minutes before cooking.
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
- Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
- Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
- To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
- Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!
Tips:
- To ensure the ribeye steak is cooked evenly, allow it to reach room temperature before searing.
- Use a well-seasoned cast-iron skillet or heavy-bottomed pan for the best sear.
- Sear the steak for 2-3 minutes per side over high heat to create a flavorful crust.
- Reduce the heat to medium and continue cooking the steak for 5-7 minutes per side or until it reaches your desired doneness.
- Allow the steak to rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Serve the ribeye steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
- For the miso butter, whisk together softened butter, white miso paste, minced garlic, and chopped chives until smooth.
- Top the cooked steak with a generous amount of miso butter and let it melt over the meat.
Conclusion:
Pan-seared ribeye steak with miso butter is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of the tender and juicy steak with the savory and aromatic miso butter creates a truly memorable dining experience. With careful preparation and attention to detail, you can easily recreate this restaurant-quality dish at home.
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