Food Recipes Hub

Rib Eye Steak in a Frying Pan

Amazingly delicious – a restaurant dish on your table! In recent years, juicy meat of varying degrees of roasting with a minimum of spices has become especially popular. It will not be difficult to fry a rib eye steak in a frying pan at home, the main thing is to follow the suggested recommendations.

CourseDinner Dishes, Hot Dishes
CuisineAmerican Cuisine, Argentine Cuisine, French Cuisine
KeywordEasy, Medium

Servings	Prep Time
2	10minutes

Cook Time

30minutes

Servings	Prep Time
2	10minutes

Cook Time

30minutes

Ingredients

500gram Beef
2tablespoon Vegetable oil
Sea Saltto taste

Instructions

Let’s learn how to pan-fry a succulent ribeye beef steak at home. Begin by gathering all the necessary ingredients. To ensure even cooking throughout the steak, take it out of the refrigerator in advance and allow it to come to room temperature for at least 1-2 hours. The steak should have a consistent temperature both inside and outside. It’s not advisable to cook a steak from frozen meat, as it won’t be as juicy and tender as when using fresh meat.
If you have a whole piece of meat, you’ll need to cut it into individual steaks, approximately 2-2.5 cm thick. Afterward, rinse the steaks and pat them dry with paper towels. Properly drying the meat is essential to prevent it from stewing in its own juices.
Brush the steaks with olive oil on all sides. Beef readily absorbs oil, ensuring your steak remains juicy.
Heat a thick-bottomed frying pan over high heat, and there’s no need to add any extra oil. Place the steaks in the pan and sear one side for 30 seconds. If you notice a golden-brown crust forming on the meat, flip the steak to the other side. This quick searing helps lock in the meat juices. If you desire a Blue/Raw level of doneness (nearly raw meat with a seared crust), you can remove the steak from the heat at this stage.
I opted to continue searing the meat further. Flip the steak back to the first side, reduce the heat to medium, and sear for 1 minute. Then repeat for the other side. If you prefer a Rare steak (raw with some blood), you can remove it from the heat after this step. However, I continued cooking.
I aimed for a medium-rare level of doneness – warm inside with less blood but still present. I continued to sear this steak for an additional 1 minute on each side. As a result, the total searing time for each side was 2 minutes and 30 seconds.
At the end of the searing process, turn off the heat, remove the pan from the stove, and sprinkle the steaks with sea salt.
Cover the pan with a lid and allow the steaks to rest for 1-2 minutes to evenly distribute the juices throughout the meat. Alternatively, you can transfer the meat to a plate and cover it with foil.
Place the finished steaks, cooked to your desired level of doneness, on a plate alongside fresh salad and vegetables, then serve them to the table. Enjoy your meal!
For those who prefer Medium Well steaks, fry them for an additional 6-7 minutes on each side after sealing the juices. There will be no more blood, but the meat will remain juicy. When pressed, pale, transparent juices will flow out. There’s also the Well Done level of doneness, where the meat is cooked until no juice flows out, resulting in a dry texture, but some people still enjoy it.

Recipe Notes

You have the option to cook the steak in a grill pan for an attractive grill mark pattern.

Keep in mind that all oils are suitable for cooking until they reach their smoke point. Beyond this point, the oil can start to burn, releasing toxic substances, including carcinogens.

Selecting the right frying pan is crucial for the success of this recipe. An ill-suited pan can adversely affect the final result.

When preparing this dish, it’s recommended to use fresh meat rather than frozen, as frozen meat may result in a drier finished product.

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