Perfectly Seared Rib-Eye Steaks
Elevate your steak game with these perfectly seared rib-eye steaks that are not only tender and succulent but also packed with flavor. Inspired by a classic recipe from the Food Network, this method ensures a beautifully caramelized crust while keeping the inside juicy and medium-rare. With just a few simple ingredients and minimal prep, you can impress your family and friends with gourmet-quality steaks right from your kitchen. Perfect for gatherings or a special dinner night, these steaks are hearty, satisfying, and will leave everyone wanting more.
4
Servings
N/A
Calories
4
Ingredients
Ingredients
Boneless rib-eye steaks
32 ounces (1 inch thick (4 steaks))
Freshly cracked black pepper
1 tablespoon (coarse)
Granulated garlic powder
1 teaspoon (optional)
Kosher salt or coarse sea salt
1 1/2 tablespoons
Instructions
1
Remove the rib-eye steaks from the refrigerator and allow them to sit at room temperature for about 30 minutes. This step is crucial for even cooking.
2
Generously coat both sides of each steak with the coarse black pepper and the optional granulated garlic powder for added flavor.
3
Preheat a cast iron skillet or heavy-bottomed frying pan over high heat until it's very hot. You want to achieve a nice sear.
4
Sprinkle 3/4 teaspoon of coarse salt onto the skillet for each steak, allowing the salt to heat up for at least 1 minute before adding the steak.
5
Carefully place the steaks on the heated salt and do not disturb them. Cook for exactly 3 minutes to develop a beautiful crust.
6
After 3 minutes, flip the steaks over using tongs, and allow them to cook for an additional 3 minutes without disturbing.
7
This cooking method will give you medium-rare steaks. To achieve a medium doneness, cook for an additional 30 seconds to 1 minute per side.
8
Once cooked to your desired doneness, remove the steaks from the skillet and transfer them to a plate. Cover loosely with aluminum foil and let them rest for 5 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring optimal tenderness.
9
After resting, scrape off any excess salt and pepper from the steaks if desired.
10
For serving, slice the steaks against the grain at a 1/4 to 3/8 inch thickness and serve with freshly processed horseradish as a delightful condiment.
11
Remember, the key to success is keeping the heat high throughout the cooking process without burning the steak.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of steak is used in this recipe?
This recipe uses 32 ounces of boneless rib-eye steaks, specifically four steaks that are each 1 inch thick.
How many servings does this recipe make?
The recipe is designed to serve 4 people.
How long should the steaks sit at room temperature before cooking?
You should allow the steaks to sit at room temperature for about 30 minutes to ensure even cooking.
What is the first step in preparing the steaks?
The first step is removing them from the refrigerator to reach room temperature, followed by coating them with pepper and garlic powder.
Is garlic powder a required ingredient?
No, the granulated garlic powder is listed as an optional ingredient for added flavor.
What kind of pan is recommended for searing the rib-eye?
A cast iron skillet or a heavy-bottomed frying pan is recommended for achieving the best sear.
How hot should the skillet be before adding the steaks?
The skillet should be preheated over high heat until it is very hot to ensure a proper caramelized crust.
How much salt should be added to the skillet?
You should sprinkle 3/4 teaspoon of coarse salt onto the skillet for each steak being cooked.
Should the salt be heated before placing the steak in the pan?
Yes, allow the salt to heat up in the skillet for at least 1 minute before adding the steak.
How long do I cook the steak on the first side for medium-rare?
Cook the steak for exactly 3 minutes on the first side without disturbing it.
Do I need to move the steak around while it sears?
No, it is important not to disturb the steaks while they are cooking to allow a crust to develop.
How long do I cook the second side for a medium-rare finish?
After flipping, cook the second side for an additional 3 minutes.
How can I achieve a medium level of doneness?
To reach medium doneness, cook the steaks for an additional 30 seconds to 1 minute per side beyond the initial 3 minutes.
What tool should be used to flip the steaks?
Tongs are recommended for flipping the steaks carefully.
Is it necessary to rest the steaks after cooking?
Yes, resting is crucial as it allows the juices to redistribute throughout the meat for optimal tenderness.
How long should the steaks rest?
The steaks should rest for 5 minutes after being removed from the heat.
Should the steaks be covered while resting?
Yes, cover them loosely with aluminum foil during the 5-minute resting period.
What should I do with excess salt and pepper after cooking?
After the steaks have rested, you can scrape off any excess salt and pepper if desired.
How should the rib-eye steaks be sliced for serving?
The steaks should be sliced against the grain at a thickness of 1/4 to 3/8 inch.
What is a recommended condiment for these steaks?
Freshly processed horseradish is suggested as a delightful condiment for serving.
What type of salt is best for this method?
The recipe calls for Kosher salt or coarse sea salt.
What kind of pepper should be used?
Freshly cracked coarse black pepper is recommended for the best flavor and crust.
What is the total amount of salt used for 4 steaks?
The recipe uses a total of 1 1/2 tablespoons of salt.
What is the primary flavor profile of these steaks?
They are described as tender, succulent, and packed with flavor from the caramelized crust and simple seasonings.
Does this recipe include oil or butter for searing?
No, this specific method uses a bed of heated salt in a dry, hot skillet to sear the meat.
Can I use a regular thin frying pan?
It is better to use a heavy-bottomed pan like cast iron to maintain the high heat necessary for a proper sear.
Is the heat adjusted during the cooking process?
The instructions advise keeping the heat high throughout the entire cooking process.
What is the inspiration for this recipe?
This method is inspired by a classic recipe from the Food Network.
What category of food does this recipe fall under?
This recipe is categorized under 'Steak'.
Are there any tips for ensuring the steak stays juicy?
Allowing the meat to come to room temperature before cooking and letting it rest for 5 minutes afterward are the keys to keeping it juicy.