Unlock the flavor: master the art of cooking ribeye steak pan and oven

Indulge in the culinary masterpiece that is a perfectly cooked ribeye steak. This guide will unveil the secrets to achieving a succulent, tender, and flavorful steak using both a pan and an oven. Whether you’re a seasoned chef or an aspiring home cook, this comprehensive tutorial will empower you with the knowledge and techniques to elevate your steak-cooking game.

Ingredients

• 1 (12-16 ounce) ribeye steak, at least 1 inch thick
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup unsalted butter, softened

Instructions

#1. Preparation

• Remove the steak from the refrigerator 30-60 minutes before cooking to bring it to room temperature. This helps ensure even cooking.
• Pat the steak dry with paper towels to remove excess moisture. This promotes a better sear.
• Season the steak generously with salt and pepper on both sides.

#2. Searing in a Pan

• Heat the olive oil in a large skillet over high heat.
• Once the oil is shimmering, add the steak and sear for 2-3 minutes per side, or until a golden brown crust forms.
• Use tongs to flip the steak, not a fork, to prevent piercing the meat and losing juices.

#3. Transferring to the Oven

• Preheat the oven to 400°F (200°C).
• Transfer the seared steak to a baking sheet or roasting pan.
• Spread the softened butter over the top of the steak. This adds flavor and helps prevent the steak from drying out.

#4. Roasting in the Oven

• Roast the steak in the oven for 10-15 minutes, or until it reaches the desired internal temperature:
• Rare: 125°F (52°C)
• Medium-rare: 130°F (54°C)
• Medium: 135°F (57°C)
• Medium-well: 140°F (60°C)
• Well-done: 145°F (63°C)

#5. Resting

• Remove the steak from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

#6. Slicing and Serving

• Slice the steak against the grain into thin slices.
• Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Tips for Success

• Use a meat thermometer to ensure accurate cooking and avoid overcooking.
• Don’t overcrowd the pan when searing, as this can lower the temperature and prevent a proper crust from forming.
• If you don’t have a meat thermometer, use the “touch test” to estimate doneness:
• Rare: Soft and yielding
• Medium-rare: Slightly yielding
• Medium: Slightly firm
• Medium-well: Firm
• Well-done: Very firm
• Let the steak rest before slicing to prevent the juices from running out.
• Experiment with different seasonings and marinades to enhance the flavor of your steak.

Conclusion: The Art of Steak Perfection

Mastering the art of cooking a ribeye steak in a pan and oven is a culinary journey that will elevate your meals and impress your guests. By following these step-by-step instructions and incorporating the tips and techniques provided, you can create a steak that is not only delicious but also a testament to your culinary prowess.

FAQ

1. Can I use a different cut of steak?

Yes, you can use other cuts of steak, such as strip loin, sirloin, or filet mignon. However, the cooking times may vary depending on the thickness and cut of the steak.

2. What if I don’t have a meat thermometer?

If you don’t have a meat thermometer, you can use the “touch test” or refer to the cooking times provided in the guide. Keep in mind that the cooking times are approximate and may vary depending on your oven and the thickness of the steak.

3. Can I cook the steak entirely in the oven?

Yes, you can cook the steak entirely in the oven. Preheat the oven to 400°F (200°C) and roast the steak for 20-25 minutes, or until it reaches the desired internal temperature. However, searing the steak in a pan first adds an extra layer of flavor and a beautiful golden brown crust.