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How To Pan Sear Ribeye Steaks to Perfection

Chef Justin , On February 17, 2023

Mealpro
This Pan Seared Ribeye Steak Recipe is Made Using Montreal Steak Seasoning.

How to Cook the Best Steaks for grilling or pan roasting

1. Select the right cut of steak: The best fine dining steak cuts for grilling or pan roasting a steak come from a cut of beef that are rested on the cow since those will be the most tender with better marbling. This includes ribeye steaks, fillets, and New York Strip steaks. There are others like skirt steaks or flank steaks. What you are not looking for are some of the larger chunks of meat that get a lot of exercise on the cow like chuck roast which are best for braising.

2. Season the steak correctly: Season the steak ahead of time, at least 30 minutes to let the salt soak in.

Ribeye Steak Recipe Tools Needed

  • Heavy cast iron or carbon steel pan*

  • Measuring cups

  • Mixing bowl

  • Instant read thermometer

  • Spoon

Ribeye Steak Recipe Ingredients

  • Ribeye Steak

  • Avocado Oil

  • Butter – half a stick cubed

  • Steak Seasoning – 1/4 Cup Montreal Seasoning

  • Kosher Salt – 1/4 Cup

  • Thyme – 1 tbsp

Pan Searing Ribeye Steak Cooking Video

In this video, Chef Justin goes over how to pan sear ribeye steak to perfection. If you prefer to have the written version of how to pan sear steak to perfection please see the next section.

Pan Searing Ribeye Steak Recipe Cooking Instructions

    Prepare the Ribeye Steak

  1. Trim off the Ribeye steak tail if your butcher did not already do this for you.

  2. Make sure you generously add salt to both sides of the ribeye steak.

  3. Allow the meat to rest for 20 minutes.

  4. Add the Montreal steak seasoning to both sides of the steak.

  5. Cook the Ribeye Meat

  6. Using a nice, thick pan made of cast iron or carbon steel place it over the stove and allow for the pan to get hot.

  7. Wait until you see a little smoke or the heat coming off your pan.

  8. Add a high smoke point oil – like avocado oil to your pan.

  9. Drop your ribeye steak down on the pan and ensure there is full contact with the surface. Make sure there is a little oil underneath the ribeye steak when you cook it. You should be able to hear the sizzle as you lay the steak in the hot pan.

  10. You will see the color start to change. When it gets a little gray on the side half way up you can check the bottom for a little bit of color. Press down the meat using a spatula or block so it won’t wilt. Press down just enough to make sure it makes contact with the pan but don’t let juices out.

  11. Flip the ribeye steak with Montreal seasoning and allow it to keep searing on the other side.

  12. Temp the steak using the table below

  13. Pull your steak a little before it reaches internal temperature. For example, for medium rare turn the flame off 120 mark when your target is 125

  14. Now, add some butter to the pan with fresh thyme. Allow it to melt and spoon it over the steak. This will give the meat some tremendous aromatics.

Once the steak is cooked allow it to rest before serving with a chimichurri steak sauce and side of cauliflower mash or a mixed greens salad.

Steak Temperature Cooking Table

Use an instant read thermometer to check the temperature of your steak using the following table:

Rare 115-120 degrees

Medium rare 125-130 degrees

Medium done 130-135 degrees

Mid well 140-145 degrees

Well done 150 – charcoal

*Note: Carbon steal steak pans are a little bit lighter than cast iron while having a great thermal mass that can add a wonderful sear to your steak. Try to stay away from the aluminum pans since they don’t keep enough heat. The pan is critical for the nice crust and sear.

Chef Justin

Chef Justin started his career in as a pantry relief cook in the casino fine dining scene, and quickly moved up to Sous Chef within a few years. His career later took him to a two star Michelin restaurant, Localis where he worked as Sous Chef/Chef de partie to specialize in meats and butchery work.