Pan Seared Rib Eye Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT



Pan-Seared Rib-Eye with French Onion Confit image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 1 to 2 servings

Number Of Ingredients 25

6 tablespoons butter
3 medium red onions, thinly sliced
3 sprigs fresh marjoram
3 sprigs fresh thyme
2 bay leaves
1 tablespoon sugar
1/2 cup red wine
2 tablespoons balsamic vinegar
4 cups beef stock
Kosher salt
Freshly ground black pepper
1/4 cup olive or vegetable oil
One 32-ounce dry-aged (28 days) bone-in rib-eye, room temperature
Kosher salt and freshly ground black pepper
2 tablespoons butter
6 sprigs fresh thyme
4 cloves garlic, unpeeled, smashed
Pommes Aligot, for serving, optional, recipe follows
2 pounds Yukon Gold potatoes, peeled
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, chilled
1 cup heavy cream, heated
1 cup shredded Gruyere
Chives, for garnishing
Extra-virgin olive oil, for drizzling

Steps:

  • For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
  • For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
  • Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
  • Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.

PAN SEARED RIB EYE



Pan Seared Rib Eye image

This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network.

Provided by cooking_geek

Categories     Steak

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

1 boneless rib eye steak, 1 1/2 inch thick
canola oil, to coat
kosher salt
ground black pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
  • Bring steak (s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat.
  • Coat steak lightly with oil and season both sides with a generous pinch of salt.
  • Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan.
  • Cook 30 seconds without moving.
  • Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
  • Flip steak and cook for another 2 minutes.
  • (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
  • Serve whole or slice thin and fan onto plate.

Nutrition Facts :

PAN SEARED RIB EYE



Pan Seared Rib Eye image

Provided by Alton Brown

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
  • Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 14

Two 1 1/2-inch-thick bone-in rib-eye steaks
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon pimenton
1/4 teaspoon cayenne pepper
Kosher salt
Extra-virgin olive oil, for drizzling
4 tablespoons butter, plus more as needed
1 bunch fresh thyme
1 head garlic, cut in half crosswise
1 Spanish onion, cut into 1/4- to 1/2-inch rings
1 large handful arugula
1/2 lemon, juiced
Freshly ground black pepper

Steps:

  • Remove the steaks from the fridge at least 15 minutes before cooking.
  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
  • Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
  • Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
  • To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
  • Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER



Pan Seared Rib-Eye Steak with Chipotle Brown Butter image

Provided by Food Network

Time 25m

Yield 1 steak

Number Of Ingredients 8

1 well trimmed, 1 1/2-inch thick, rib-eye steak
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt (sea salt or kosher salt)
1 teaspoon granulated garlic, (not garlic powder)
1 tablespoon melted butter
2 tablespoons chopped onion
2 ounces canned chipotle peppers in adobo sauce
3 ounces bock beer (recommended: Rahr Bucking Bock)

Steps:

  • Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
  • Extra Rare-below: 125 degrees F
  • When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
  • Rare: 135 degrees F .
  • Medium-Rare: 145 degrees F .
  • Medium: 160 degrees F .
  • Well Done: 170 degrees F .

SEARED RIB EYE, TOMATO PAN SAUCE



Seared Rib Eye, Tomato Pan Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 6 portions

Number Of Ingredients 11

1 cup diced tomatoes, canned
1/2 cup barbeque of choice, catsup based
1/4 cup cranberry juice
1 teaspoon celery seed
2 teaspoons Worcestershire sauce
Butter, as needed
1/4 cup grapeseed oil
2 cups thinly cut yellow onion halves
1 teaspoon salt and pepper blend
Six 8 to 10-ounce rib eye steaks
Salt and freshly ground black pepper

Steps:

  • For the sauce: In a saute pan, add the tomatoes, barbeque sauce, cranberry juice and celery seeds. Warm over medium-low heat to blend the flavors, about 5 minutes. Once warmed, remove from the heat, and the Worcestershire sauce and puree in a blender, with the vent removed, until smooth. Then return to the pan and bring to a simmer over medium-low heat. Once simmering, remove from the heat and whisk in some butter. Hold warm in the pan until serving.
  • For the steaks: Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, add the oil until hot, 2 to 3 minutes. Then add the onions and seasoning blend, stirring with a wooden spoon until the onions are translucent and slightly browned on the edges, 8 to 10 minutes. After caramelizing the onions, sprinkle the steaks with salt and pepper on both sides. Then add to the skillet and sear on both sides, 5 to 6 minutes.
  • Once seared, remove the onions from the skillet and finish the steaks in the oven to desired temperature. They will be medium-rare to medium with oven cooking. Once the steaks are finished, sauce each plate with 1 to 2 ounces of sauce. Place steaks in center and finish with the onions.

PAN SEARED RIB EYE RECIPE, ALTON BROWN



Pan Seared Rib Eye Recipe, Alton Brown image

This makes an amazing rib eye! Please note that these directions are for one steak. I did four steaks and had to add 3 minutes per side in the oven - but my oven is also not working well so it might not have been to 500.

Provided by lolablitz

Categories     Steak

Time 15m

Yield 1 Steak, 1 serving(s)

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2-inch thick
canola oil, to coat
kosher salt & fresh ground pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.).
  • Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Nutrition Facts :

More about "pan seared rib eye recipes"

PAN SEARED CAST IRON RIBEYE STEAK - HELL'S KITCHEN
pan-seared-cast-iron-ribeye-steak-hells-kitchen image
Heat a 10-to-12-inch skillet and place the skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature. Step 2. Once the oven reaches 500 °F, remove the skillet from the oven and place it on the …
From hellskitchenrecipes.com
See details


PERFECT PAN-SEARED RIBEYE STEAKS RECIPE | ALTON BROWN
perfect-pan-seared-ribeye-steaks-recipe-alton-brown image
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds You should use a kitchen timer. without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
From altonbrown.com
See details


HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY …
how-to-cook-ribeye-steak-perfect-pan-seared-juicy image
2022-11-02 In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into …
From masterclass.com
See details


PAN-SEARED RIBEYE STEAK RECIPE - CERTIFIED ANGUS BEEF
Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer …
From certifiedangusbeef.com
Cuisine American
Category Steaks, 30 Minutes or Less
Servings 2
See details


PAN SEARED GARLIC RIB EYE STEAK - BUTTER YOUR BISCUIT
2021-03-25 Cook 3-5 minutes string occasionally. Add in butter and reduce heat. Cook another5-10 minutes. Remove and set aside. Turn the skillet on high Once it's screaming hot …
From butteryourbiscuit.com
See details


PAN SEARED BONELESS PORK CHOPS | PRECIOUS CORE
2022-12-02 1. Pat the pork chops dry with paper towels and season with salt and pepper. 2. Heat olive oil in a cast iron skillet and add the pork chops to cook for 3-4 minutes. 3. Flip the …
From preciouscore.com
See details


PAN SEARED CAST IRON RIBEYE STEAK HELLS KITCHEN RECIPES
Pan-Seared Ribeye Steak Recipe - Certified Angus Beef . 1 week ago certifiedangusbeef.com Show details . Brush both sides of steak with oil and season with salt and pepper. When oven …
From istimewa.dixiesewing.com
See details


PAN SEARED RIBEYE WITH GARLIC BUTTER | CLASSIC BAKES
After both sides are seared, turn the heat down to medium-low and add the butter, garlic, and rosemary. Once the butter is melted, turn the steak a third time and cook for another 1 minute. …
From classicbakes.com
See details


PAN SEARED RIBEYE STEAK RECIPE WITH HERB BUTTER - JOYFUL HEALTHY …
2020-12-14 Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes. In the meantime, season both sides of the ribeye with salt and pepper. Remove the cast iron skillet from the …
From joyfulhealthyeats.com
See details


15 PAN SEAR OVEN STEAK - SELECTED RECIPES
Preheat oven to 450°. Rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired. Preheat a large oven-safe skillet, preferably cast-iron, over high heat …
From selectedrecipe.com
See details


TOP 47 RECIPE PAN SEARED RIBEYE STEAK FOR DAD RECIPES
Pan-Seared Ribeye Steak Recipe - Certified Angus Beef . 6 days ago certifiedangusbeef.com Show details . Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with …
From timeforhome.qc.to
See details


PAN-SEARED RIB-EYE - ALTON BROWN'S RECIPE GUARANTEES THE PERFECT ...
Method. Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 260°C. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place …
From foodnetwork.co.uk
See details


HOW TO PAN FRY RIB EYE STEAK? - TEST FOOD KITCHEN
2022-12-07 Preheat a large nonstick skillet over medium-high heat. Rub your steak with salt and pepper, then coat with cooking spray. Add the ribeye to the skillet and cook until browned on …
From testfoodkitchen.com
See details


THE BEST PAN SEARED RIBEYE STEAK { 6 TIPS FOR THE PERFECT …
2022-08-16 Place the butter (plus garlic and herbs) in the pan once you have turned your steak (s), let it melt, then spoon over the cooked side of your steak (basting or 'arroser') while you …
From bakeitwithlove.com
See details


CAST IRON RIBEYE STEAK RECIPE PAN SEARED OVEN RECIPES
Pan-Seared Rib-Eye Recipe | Alton Brown | Food Network . 1 day ago foodnetwork.com Show details . Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. …
From metal.pakasak.com
See details


PAN-SEARED RIBEYE WITH GARLIC BUTTER - THE TOASTY KITCHEN
2020-01-16 Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season …
From thetoastykitchen.com
See details


PAN-SEARED RIB-EYE : RECIPES - COOKING CHANNEL
Directions. Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet …
From cookingchanneltv.com
See details


RIBEYE STEAK RECIPE (TENDER, JUICY, & EASY!) - WHOLESOME YUM
2022-12-01 Cook for 5-6 minutes, flipping every 30 seconds with tongs but not moving around in between. Baste. With one minute left in cooking, add compound butter to the pan and spoon …
From wholesomeyum.com
See details


VENISON TENDERLOIN RECIPE - PAN SEARED DEER TENDERLOIN
2022-11-28 Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when …
From honest-food.net
See details


PAN-SEARED RIB-EYE STEAKS | CURTIS STONE - RACHAEL RAY SHOW
2020-09-11 Let steak sit at room temperature for 30 minutes before cooking. Preheat a 10-inch cast-iron skillet over medium-high heat. Pat steak dry with paper towels and season with salt …
From rachaelrayshow.com
See details


Related Search