Name: Perfect Pan-Seared Ribeye
Prep time: 10 min
Cook time: 8 min
Yield: 2-4 servings
Ingredients: 1-2 one pound boneless ribeyes; salt and ground black pepper; 1-2 tablespoons canola oil

If you’ve wondered how to cook a steak in a frying pan for PERFECT results, look no further…I’ve got a perfectly seared med-rare ribeye for you! So easy – just salt and pepper and sear it in a cast iron skillet. This is the best steak I’ve ever had!

How Do You Celebrate Valentine’s Day?

We don’t do “romance” in our house…not in the traditional sense, anyway. We haven’t celebrated Valentine’s Day in the 20 (!!!!) years we’ve been together, and we don’t buy each other gifts for birthdays, Christmas, etc. (though we do usually go out to dinner to celebrate birthdays and always for our anniversary). Time spent together is more our thing.

Anyway, this post is not for me to get sappy about my marriage. I’ll spare you guys that. My point is this: when I started thinking about recipes that I could share for Valentine’s Day, I realized that I really didn’t have any….well, many anyway. Oops. When I think of Valentine’s Day, I think of steaks, seafood, and chocolate. Those just aren’t things that I don’t cook a lot.

We just had friends over a few weeks ago for fondue, so my fondue recipe was fresh in my mind…no-brainer. I thought that was going to be it, but then…it came to me. I’ve been reading The Food Lab (⬅️affiliate link) by J. Kenji Lopez-Alt, the managing culinary director at Serious Eats. As I was reading the “steak” section I developed a massive steak craving, so I went to the store, picked up a ribeye, and followed Kenji’s directions to medium-rare perfection.

I used to think that the only way to cook a great steak was on the grill, but it turns out that a cast iron skillet is pretty much the perfect vessel for creating an amazing pan-seared ribeye.

Steps to Cooking a Steak in a Frying Pan:

Salt and pepper the steak.
Refrigerate the steak uncovered for at least half an hour and up to overnight on a wire rack set on a baking sheet.
Sear the steak in a screaming hot pan with a little bit of oil, turning frequently.
Rest the steak for 5 minutes.
THAT’S ALL!

What are you waiting for? Make this perfect pan-seared ribeye tonight!

This post contains Amazon affiliate links. For more information, please see my disclosures!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Mary

Yield: 2-4 servings

Perfect Pan-Seared Ribeye

10 minPrep Time:

8 minCook Time:

18 minTotal Time:

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Ingredients

1-2 one pound boneless ribeyes
salt and ground black pepper
1-2 tablespoons canola oil

Instructions

Several hours (or the night before) you want to cook the steak, generously salt and pepper the steak(s). Set on a wire rack on a baking sheet. Do not cover. Place in the refrigerator until you are ready to cook.
Preheat the oil (one tablespoon for one steak, two tablespoons for two steaks) in a medium skillet (preferably cast iron) over high heat until just smoking. Place the steak(s) in the pan and cook, turning frequently (every 30 seconds to minute) until a good crust forms and the internal temperature reaches 130 degrees for medium-rare. If the pan starts to smoke too much, turn the heat down to medium-low to medium.
Once the steak is done, remove it to a plate and cover with foil to rest for five minutes. Serve on its own or with a pat of butter or your favorite sauce.

Notes

The cooking method is from The Food Lab by J. Kenji Lopez-Alt. The prep time includes time to salt and pepper the steak and rest it, but not the time uncovered in the fridge, since this will vary.