Pan-seared bone-in rib-eye with garlic and red wine - Everything Anna

Pan-seared bone-in rib-eye

I like buying a 30-oz rib-eye and sharing it with one or two people rather than buying thinner individual steaks. "The thicker the steak, the friendlier it is to the home cook," as thin steaks cook faster and can easily be overcooked. Always get a bone-in steak—the bone not only adds flavour, but also effectively bastes the steak from the inside during cooking as the moisture in the bone evaporates.
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Recipe & Food Styling Mari Loewen. Photography Jerry Grajewski.

Recipe & Food Styling Mari Loewen. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 2 to 4Servings

Ingredients

  • 2 (20-ounce) Rib-eyes, bone-in, 1 inch thick or thicker
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • Coarse salt and freshly ground pepper

Preparation

The best way to prepare a ribeye, and the way I like to do it at home, is cooking the steak in a cast-iron pan. By using the pan, you get a nicer crust, and you can incorporate a basting method into the cooking process, which always helps improve the flavour of the meat. Note: This technique requires good kitchen ventilation. 

Allow the meat to rest at room temperature prior to cooking. This brings the meat to room temperature and allows for more even cooking throughout. Rub the steaks evenly with olive oil and season generously with salt and pepper.

To cook, place a cast-iron pan on the largest and hottest element on your stovetop and heat to medium high. Place the steaks into the pan and let them sear until a crust begins to form (do not lower the heat on your stove). This usually takes about 4 to 6 minutes depending on the thickness of your steak. Stay with it and check the temperature. A minute or 2 can make a big difference. Flip the steak and add the butter to the pan and continue searing for another 3 minutes while basting the steak with the melted butter.

Once your desired temperature is achieved (130–135º for medium rare, 135–140º for medium), let the steak rest twenty minutes before slicing as this allows the meat to retain the juices and prevents drying out the meat.

I have also found the longer the steak rests the softer the meat.