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 Rib Eye Steak in a Frying Pan Recipe
Incredibly delicious – a restaurant-quality dish served right at your table! The trend in recent years has leaned towards succulent meat cooked to perfection with minimal seasoning. Frying a rib eye steak in a pan at home is a breeze; just ensure to follow the suggested guidelines for an exquisite result.
Course Hot Dishes
Cuisine American Cuisine, Argentine Cuisine, French Cuisine
Keyword Easy, Medium
Prep Time 5
Cook Time 30
Servings
Ingredients
Course Hot Dishes
Cuisine American Cuisine, Argentine Cuisine, French Cuisine
Keyword Easy, Medium
Prep Time 5
Cook Time 30
Servings
Ingredients
Instructions
  1. Begin by gathering all the necessary ingredients. To ensure even cooking, take the rib eye beef steak out of the refrigerator in advance and let it reach room temperature for at least 1-2 hours. The meat should have a consistent temperature inside and out. Avoid cooking a steak from frozen meat, as it won't be as juicy and tender as fresh.
    Begin by gathering all the necessary ingredients. To ensure even cooking, take the rib eye beef steak out of the refrigerator in advance and let it reach room temperature for at least 1-2 hours. The meat should have a consistent temperature inside and out. Avoid cooking a steak from frozen meat, as it won't be as juicy and tender as fresh.
  2. If you have a whole piece of meat, cut it into steaks about 2-2.5 cm thick. Wash the steaks and pat them dry with paper towels. Drying the meat is crucial; otherwise, it might stew in its juices instead of getting that desired sear.
    If you have a whole piece of meat, cut it into steaks about 2-2.5 cm thick. Wash the steaks and pat them dry with paper towels. Drying the meat is crucial; otherwise, it might stew in its juices instead of getting that desired sear.
  3. Brush the meat with olive oil on all sides. Beef absorbs oil well, ensuring a juicy outcome for your steak.
    Brush the meat with olive oil on all sides. Beef absorbs oil well, ensuring a juicy outcome for your steak.
  4. Heat a thick-bottomed frying pan over high heat. No need to grease it. Place the steaks in the pan and sear on one side for 30 seconds. If a golden crust appears, flip the steak to seal in the juices. If aiming for a Blue/Raw level of doneness (almost raw meat with a browned crust), the meat can be removed at this point.
    Heat a thick-bottomed frying pan over high heat. No need to grease it. Place the steaks in the pan and sear on one side for 30 seconds. If a golden crust appears, flip the steak to seal in the juices. If aiming for a Blue/Raw level of doneness (almost raw meat with a browned crust), the meat can be removed at this point.
  5. Continue roasting. Flip the steak back to the first side and reduce the heat to medium. Roast for 1 minute, then repeat on the other side. For a Rare steak (raw with blood), you can remove the steak after this stage. Adjust based on your preference.
    Continue roasting. Flip the steak back to the first side and reduce the heat to medium. Roast for 1 minute, then repeat on the other side. For a Rare steak (raw with blood), you can remove the steak after this stage. Adjust based on your preference.
  6. For medium-rare doneness, warm inside with less blood, continue frying for an additional 1 minute on each side. The total roasting time on each side was 2 minutes and 30 seconds.
    For medium-rare doneness, warm inside with less blood, continue frying for an additional 1 minute on each side. The total roasting time on each side was 2 minutes and 30 seconds.
  7. Turn off the heat, remove the pan from the stove, and sprinkle the steaks with sea salt at the end of frying.
    Turn off the heat, remove the pan from the stove, and sprinkle the steaks with sea salt at the end of frying.
  8. Cover the pan with a lid and let the meat rest for 1-2 minutes, allowing the juices to distribute evenly. Alternatively, transfer the meat to a plate and cover it with foil.
    Cover the pan with a lid and let the meat rest for 1-2 minutes, allowing the juices to distribute evenly. Alternatively, transfer the meat to a plate and cover it with foil.
  9. Place the finished steaks on a plate, accompanied by a fresh salad and vegetables. Serve to the table and enjoy your meal!
    Place the finished steaks on a plate, accompanied by a fresh salad and vegetables. Serve to the table and enjoy your meal!
  10. For Medium Well steaks, fry for 6-7 minutes on each side after sealing the juices. At this stage, the meat is no longer releasing blood, maintaining juiciness. There's also the Well Done level, where the meat is thoroughly fried, and even the juice doesn't flow out. It results in a dry structure, appealing to those who prefer well-cooked meat.
    For Medium Well steaks, fry for 6-7 minutes on each side after sealing the juices. At this stage, the meat is no longer releasing blood, maintaining juiciness. There's also the Well Done level, where the meat is thoroughly fried, and even the juice doesn't flow out. It results in a dry structure, appealing to those who prefer well-cooked meat.
Recipe Notes

Opting for a grill pan will impart a visually appealing relief pattern to your steak.

Keep in mind that oils remain beneficial only until they reach their smoking point, beyond which they start to burn, giving rise to toxic substances, including carcinogens.

Important Note: The choice of the right frying pan is crucial and can significantly impact even the finest recipe.

For this particular recipe, it's advisable to use fresh meat instead of frozen to prevent the risk of the finished product turning out dry.

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