PAN FRY RIBEYE RECIPES

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RIB EYE STEAK RECIPE | BBC GOOD FOOD



Rib eye steak recipe | BBC Good Food image

Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 5

2 rib-eye steaks, each about 200g and 2cm thick
1tbsp sunflower oil
1 tbsp/25g butter
1 garlic clove, left whole but bashed once
thyme, optional

Steps:

  • Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
  • Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

Nutrition Facts : Calories 520 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, ProteinContent 39 grams protein, SodiumContent 0.67 milligram of sodium

BEST PAN-FRIED STEAK RECIPE - HOW TO PAN FRY A RIBEYE STEAK



Best Pan-Fried Steak Recipe - How to Pan Fry a Ribeye Steak image

Serve this pan-fried ribeye steak next to a heaping pile of roasted garlic mashed potatoes and a salad—and your sweetie (or family) will love you for it.

Provided by Ree Drummond

Categories     Valentine's Day    comfort food    dinner    main dish    meat

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 7

1 tbsp.

Lawry's seasoning salt

3 tbsp.

lemon and pepper seasoning

1 tsp.

kosher salt

Freshly ground black pepper, to taste

2

pieces (about 8 ounces each) ribeye steak

1 tbsp.

olive oil

1 tbsp.

butter

Steps:

  • Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks. Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.   Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture. Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.  Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.

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Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Main course, Supper
Calories 520 calories per serving
  • Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.
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