.53 Ounce Beef Rbeye Steak Recipes

Jan 29, 2021

Pan Seared Ribeye Steak is tender, juicy, and and so tasty. This recipe is perfect for weeknights or special occasions then easy to make!

Pan Seared Ribeye Steak is one of the tastiest things I ever put in my mouth! Incredible flavorful meat that only needs a niggling seasoning to shine.

Yous will experience like y'all are dining at a v-star eating place when you try this ribeye steak grilled in a cast atomic number 26 skillet. That'south how I felt!

This pan seared steak is elegant plenty for special occasions like date nighttime or Valentines Day and easy enough to make for dinner on weeknights or for Sunday Supper.

Serve with some sautéed vegetables, roasted potatoes or any side dish you similar and you take a magnificent repast!

Ingredients For Pan Seared Ribeye Steak

You need the following ingredients for Pan Seared Ribeye Steak. Exist sure to check the full recipe below for a complete listing of ingredients and their measurements.

1. Ribeye Steak. Apply 1-inch ribeye steaks for this recipe. Steaks significantly thicker than i inch ( more than than one ½ inches) are more challenging to melt merely in a pan.

ii. Oil. For searing. Light olive oil or whatsoever neutral-tasting oil would work.

3. Salt. For season.

4. White Pepper or Black Pepper. For flavor. Either of these peppers would piece of work here.

5. Garlic. For flavour.

6. Parsley. For herby flavor and a pop of color.

7. Butter. For flavor, for basting the meat and the butter also forms a tasty sauce that goes well with the steak.

How To Pan Sear Ribeye

Here is how to Pan Sear Ribeye and get amazing flavorful meat. Be sure to check the full recipe below for more than detailed directions.

ane. Commencement by cutting off excess fatty on the steak if you desire to. The fat doean't bother me so I leave it on.

two. Side by side, dry out the steak with newspaper towel. This ensures a good sear.

three. Season the steak on both sides with salt and pepper.

four. Estrus a cast atomic number 26 skillet on medium high heat until smoking hot. Add oil to the pan.

5. Transfer the steak to the skillet pressing it down then it touches the skillet. Practise not motility the steak around.

vi. Let the steak cook for 4 minutes on i side then flip to the other side and let it cook for 3-4 minutes. OR let the steak cook to desired doneness.

7. While the second side of the steak cooks, add garlic, butter and parsley to the pan.

eight. Baste the steak with the garlicky herby butter sauce.

9. Serve warm.

This Pan Seared Ribeye Steak is:

• Juicy
• Tender
• Flavorful
• Garlicky
• Herby
• Then satisfying!

I served it with some tasty sautéed vegetables (recipe coming soon!) This is a actually flavorful meal you can make in no time in your own kitchen. You deserve it!

More Easy Weeknight Dinners You lot May Love

• Pan Seared Tilapia
• Chicken in White Sauce
• Craven Curry
• Beefiness Stir Fry

Pan Seared Ribeye Steak is ane of the tastiest things I ever put in my mouth! Incredible flavorful meat that only needs a petty seasoning to shine. You will feel like yous are dining at a five-star restaurant when you try this. Elegant enough for special occasions similar engagement dark, Valentines Day and piece of cake enough to brand on weeknights or Sunday Supper. Serve with some sautéed vegetables and you take a magnificent meal!

Course: Dinner

Cuisine: American

Keyword: Pan Seared Ribeye, Pan Seared Ribeye Steak, Pan Seared Steak

Servings: 4 servings

Calories: 231 kcal

• ii ribeye steaks (10 ounces each or about 283g) at room temperature
• ½ teaspoon salt
• ½ teaspoon ground white pepper or basis black pepper
• 1 tablespoon olive oil
• iv garlic cloves, peeled and smashed
• ii tablespoons unsalted butter
• 1 tablespoon fresh minced parsley

1. Cutting off excess fat around the steak if desired.

2. Dry the steak with paper towel. This ensures a good sear.

3. Identify a cast iron skillet on medium high heat and permit it heat upwards for iv-v minutes until smoking hot.

4. Meanwhile, flavour both room temperature ribeye steaks evenly with the salt and pepper.

5. Cascade the oil into the smoking hot skillet and swirl so the oil coats the bottom of the pan.

6. Identify the steaks carefully into the cast atomic number 26 skillet pressing each steak down carefully in one case it touches the skillet.

7. Let the steaks cook on i side for 4 minutes or until desired doneness. Flip to the other side and let them cook for some other 3-4 minutes.

8. In one case y'all flip the steaks to the other side, add the smashed garlic effectually the steak, letting information technology sizzle in the oil.

9. Cutting the butter into 2 and add to the sides of the pan. Once the butter melts, sprinkle the chopped parsley around the steak. Spoon the garlic parsley mixture over the steak.

10. Remove from heat and serve warm or permit it rest covered with aluminum foil for 5 minutes then slice thinly against the grain and serve.

ane. Remove the steak from the fridge and allow it rest for 30 minutes to i hr at room temperature before serving.

2. I prefer white pepper in this recipe because the flavour of white pepper but adds something special to steak. But black pepper would piece of work fine equally well

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