Few culinary experiences match the savory delight of a perfectly cooked ribeye steak, especially when prepared on a cast iron skillet. The skillet’s heat retention creates a crisp, caramelized exterior, which beautifully contrasts the steak’s tender interior. But how do you achieve that steakhouse-quality ribeye at home? Let’s dive in!
Why Cast Iron?
Cast iron pans are a gem in the world of cookware. Their even heat distribution and retention mimic the high-heat conditions of a grill. For steaks, especially a beautiful cut like ribeye with its rich marbling, this means a golden crust and juicy interior.
Preparation Steps:
1. Room Temperature Steak: Start by allowing your ribeye to sit out for 30 minutes to an hour. This ensures even cooking.
2. Dry Surface: Pat the steak dry with paper towels. This simple step is the secret to a great sear.
3. Seasoning: Generously season both sides of the steak with salt and freshly ground black pepper. The ribeye boasts a deep flavor, so it can handle the seasoning.
The Cooking Process:
1. Heat Your Skillet: Place your cast iron skillet on the stove over high heat until smoking hot. A hot skillet is key for that sear we all love.
2. Add Oil: Pour in a thin layer of high smoke point oil, like canola or grapeseed.
Time to Cook!
– Place your ribeye in the skillet. You should hear a satisfying sizzle!
– For a **Rare** steak (internal temp: 120-125°F): Cook for about 2-3 minutes on each side.
– For **Medium-Rare** (internal temp: 130-135°F): Cook approximately 3-4 minutes per side.
– Aiming for **Medium** (internal temp: 140-145°F)? Go for 4-5 minutes on each side.
– For the **Well Done** lovers (internal temp: 160°F and above): Cook for 6-7 minutes per side.
Remember, these times are approximate and vary based on steak thickness and skillet temperature. It’s always a good idea to use a meat thermometer to check.
4. Optional – Basting: For an elevated flavor, add butter, crushed garlic, and fresh herbs like rosemary or thyme during the last two minutes of cooking. Tilt the skillet and spoon the buttery mixture over your steak.
5. Rest Before the Feast: Once cooked, let your steak rest for at least 5 minutes – 10 would be better. This patience ensures the juices redistribute, resulting in a moist, flavorful steak.
The Final Touch:
Slice against the grain, serve with your favorite sides (like my perfectly smooth mashed potatoes), and bask in the glory of the perfect ribeye steak, all thanks to your trusty cast iron skillet. Happy cooking!