Set oven to 450 F – both to preheat the cast iron and to cook the steak after the sear Talk about “upper crust” cooking — this classic pan-seared ribeye steak recipe results in a juicy, tender steak with a super flavorful crust. You don’t need a grill to get a great sear on your favorite steak. Grab your cast iron skillet and create a mouthwatering steak that will have your taste buds tingling. Here’s how! Ingredients: 1 (16-ounce) Certified Angus Beef ® ribeye steak LE CREUSET cast iron signature skillet 1 teaspoon peanut or canola oil 1/2 teaspoon coarse kosher salt 1/4 teaspoon freshly cracked black pepper 3-4 thyme sprigs 2 garlic cloves, partially crushed 2 tablespoons butter Note: This technique creates a great mouth-watering charred steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation. Watch in the video below:
To learn how to cook a ribeye, you must have a good quality steak. You can choose boneless or bone-in ribeye steaks. The meat grade should be USDA Prime, or Choice, but you should avoid Select for this recipe. The ribeye should have a well-marbled interior, with swirling white veins of fat adding flavor to the meat. If you can find a boneless ribeye , that would be perfect.
To prepare the ribeye, you must prepare it using good quality ingredients. First, buy a nice slab of meat. You can also get a boneless ribeye for a better price. To prepare the meat, cut off the bones so that slicing will be easier after the cooking. You can buy a boneless ribeye from any grocery store.
When you start cooking the ribeye, make sure the ribeye has reached room temperature. Preheat a cast iron skillet to high heat. Brush the steak with olive oil and season with salt and pepper. Place the seasoned side down in the hot skillet. Do not move the ribeye during the cooking process. Once the ribeye has sear on the other side, flip it over. Leave it alone for a few minutes before serving.
You can cook the steak in a frying pan, if you want to make it more attractive. Just make sure that it is at least one-inch thick. Ensure that the meat is hot and sizzling, and then flip it. Keep in mind that a ribeye cooked on a stove top will be golden brown with enhanced flavor.
Grilling your steak
After you have selected the best type of steak, you should prepare the grill. Depending on how rare you want your ribeye to be, it is a good idea to prepare the steak in advance. You can even use fresh ingredients. However, you must watch your ribeye carefully as it cooks, as it needs to reach its optimum temperature. The cooking time of the fatty thigh is the key to ensuring that the steak is juicy and tender.
Choosing the right cut of beef can make the difference between a succulent meal and a chewy one. It is important to choose a steak with plenty of marbling, since this makes the meat tender and juicy. When selecting the steak, make sure that it is an inch thick, and then cook it to your desired temperature. If you don’t have a grill, then you should choose a ribeye that is an inch thick.