Step 4: Cooking to Desired Doneness
- Use a meat thermometer to check internal temperature:
- Rare: 125°F (51°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (66–68°C)
- Cooking times will vary depending on steak thickness. Typically, a 1-inch ribeye takes 4–5 minutes per side for medium-rare.
Step 5: Resting the Steak
Once your steak reaches the desired temperature:
- Remove it from the pan and place it on a cutting board.
- Tent loosely with foil and let it rest for 5–10 minutes. This allows juices to redistribute, keeping the steak juicy and tender when sliced.
Step 6: Serving Your Pan-Seared Ribeye
- Slice against the grain for maximum tenderness.
- Serve with a pat of butter or your favorite steak sauce, roasted vegetables, mashed potatoes, or a fresh salad.
- Optional garnishes like sautéed mushrooms, caramelized onions, or fresh herbs elevate the dish for a restaurant-quality presentation.
Chef’s Tips for Ribeye Perfection
- Don’t overcrowd the pan. Cook one steak at a time for the best sear.
- Avoid using too high heat at the start. It can burn the outside before the inside cooks.
- Resting is non-negotiable. Cutting too early causes all the flavorful juices to escape.
- Experiment with different finishing touches, like a sprinkle of smoked salt or a drizzle of balsamic glaze, for a personalized touch.
With these simple but precise steps, you can enjoy a juicy, flavorful ribeye steak cooked to perfection right in your own kitchen. Whether it’s a weeknight treat or a special occasion, this pan-seared masterpiece is sure to impress.
If you want, I can also create a visual step-by-step diagram showing each stage of searing and basting—it makes it way easier to follow while cooking. Do you want me to do that?
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