Wants to know about Pan-Seared Ribeye Steak on the Stovetop? This method is a wonderful substitute if you are accustomed to grilling a juicy, flavorful ribeye. Initially, I bought two aged 16 oz. bone-in ribeyes with the intention of cooking them on my stovetop, which is a cooking technique I had never tried before. I might never prepare a ribeye steak in a different way ever again thanks to some basic seasoning, high heat, and a butter baste!
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Best Marinade for Pan-Seared Ribeye Steak on the Stovetop
I wanted to marinade these ribeye steaks as soon as possible because I only bought them a few hours before cooking. I didn’t want to overpower a cut of beef that was already quite juicy from the marbleization, so I used a simple seasoning (fat in the steak).
Ingredients in ribeye steak seasoning
Various flavours, including vinegar, molasses, anchovies, garlic, tamarind extract, chilli pepper extract, sugar, and salt, are combined to create the distinctive sauce known as Worcestershire sauce.
- Garlic powder – chopped garlic may also be used
- Both fresh and dried parsley (fresh is always preferred if you have)
- My own favourite salt is Himalayan salt. Use kosher salt whenever possible as its larger crystal size allows for better absorption in the outer layer of ribeye meat.
- Prior to cooking, make sure to give the steak some time to absorb the spice. The meat benefits from soaking in the flavour for a longer period of time.
How to Prepare Ribeye Steak for Stovetop Cooking
Step 1: High-heat the skillet or pan
As the pan begins to heat, turn on the exhaust fan. It is crucial that your pan or skillet get VERY hot before adding the meat to the heat. The best results will come from using high heat, which will also contribute to the popular pan-seared flavour.
Take out some butter and a heat-resistant spoon to use to butter baste the steak while it cooks as the skillet heats up.
Step 2: Place the ribeye steak on the hot pan or skillet
The ribeye steak should now be placed on the hot pan after the pan or skillet has heated up. The steak may initially “sizzle” as the marinade liquids come into contact with the heat. Before adding butter, let the fluids have a chance to settle.
The technique is greatly simplified and there is less juice splattering when using a larger pan. Flipping over the enormous steak is also simpler on the bigger pan.
Step 3: Give the ribeye steak a 3- to 4-minute cook time on each side.
Try to resist the urge to constantly touch and move the meat. The steak will get a nice brown crust if you let it sit in the pan. The steak won’t stick to the pan and will easily release as it cooks.
To cook the steak to a medium-rare degree, cook it for about 3–4 minutes on each side. If you want your food to be cooked to a medium temperature, 4-5 minutes is a better time frame.
Step 4: Brush with butter during the last two minutes of cooking.
You are just a few minutes away from preparing a culinary masterpiece after the steak has been turned. Butter should be used to baste the meat during the last two minutes.
2 tablespoons of butter should be added to the pan and rapidly melted. Use a spoon to repeatedly scoop the butter and pour it over the meat while rotating the skillet so the melted buttery juices run to one side.
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A butter basting will not only improve the flavour of the steak, but the hot butter will also allow the meat to continue cooking.
Step 5: Ready to Serve
Move the steak to the plate or dish you want to serve it on after it has finished cooking. Prior to serving, give the steak some time to rest. You can use some aluminium foil to protect the meat.