Ribeye steak in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   To cook beef steak, we need the steak itself, olive oil and salt. To ensure that the meat is fried evenly throughout the piece, remove the beef steak from the refrigerator in advance and let it lie in the room for at least 1-2 hours. The meat should be at the same temperature inside. It is not advisable to cook steak from frozen meat - it will not turn out as juicy and soft as fresh one.

2. STEP 2

   

   If you have a whole piece of meat, then you need to cut it yourself into steaks about 2 cm thick. You can measure the thickness by putting 2 fingers together (the video shows how to correctly measure the thickness of a steak). This will be the desired thickness of the steak. Then wash the steaks and dry them with paper towels. It is necessary to dry the meat, otherwise it will not be fried, but stewed in meat juice.

3. STEP 3

   

   Using a brush, brush the meat with olive oil on all sides. Beef flesh absorbs oil very well, so your steak will be juicy.

4. STEP 4

   

   Heat a thick-bottomed frying pan over high heat. There is no need to grease the pan with anything. Place the steaks and fry on one side for 30 seconds. If after this time a golden brown crust appears on the meat, turn the steak over to the other side. This is necessary to quickly seal the meat juices inside the piece. If you want Blue/Raw doneness, that is, almost raw meat with a crispy top crust, then at this stage the meat can be removed from the heat.

5. STEP 5

   

   Well, I continued to fry the meat further. Turn the steak back over to the first side and reduce the heat to medium and cook for 1 minute. Then the same amount on the other side. If you want to get a rare steak, that is, raw with blood, then after this stage you can remove the steak from the heat. But I continue to fry.

6. STEP 6

   

   I needed medium rare roasting, it is warm inside, there is less blood, but it is still there. I fried this steak for another 1 minute on each side. As a result, the total time for frying the steak on each side was 2 minutes 30 seconds.

7. STEP 7

   

   At the end of frying, turn off the heat, remove the pan from the stove, and sprinkle the steaks with sea salt.

8. STEP 8

   

   Cover the frying pan with a lid and leave the meat for 1-2 minutes so that all the juices are distributed evenly throughout the piece. Instead of the frying pan, you can transfer the meat to a plate and cover with foil.

9. STEP 9

   

   Place the finished steaks to the desired degree of doneness on a plate served with fresh salad and vegetables and serve. Bon appetit!

10. STEP 10

    

    And this is what Medium Well steaks look like if you fry them after sealing the juices for 6-7 minutes on each side. Blood is no longer released, but the meat has not lost its juiciness. When pressed, pale transparent juice flows out. And there is also a Well Done degree of frying, this is when the meat is so fried that even the juice does not flow out of it. It turns out to be a bit dry in structure, but many people like it anyway.

Comments on the recipe

Moderator Ksenia

09.08.2023

4.6

I've looked at this skillet ribeye steak recipe several times. I have never cooked beef steaks, and I don’t remember eating medium rare meat anywhere. But it was always very interesting to try. I'm not very knowledgeable about different parts of meat, and I'm not sure I chose the right one for this recipe. I used a piece of beef called “eye.” I did everything according to the recipe: I cut pieces of meat 2 cm wide and kept them at room temperature for about 2 hours. I monitored the roasting of the meat with a stopwatch. I wanted to achieve a medium rare degree of roasting. I put the fried steaks on a plate and kept them under foil. Having cut off a piece, it still seemed to me that what I got was not medium rare, but rare. There was a lot of blood, it seemed to me. And I decided to keep the steaks on medium heat for one minute on each side. And now they turned out better. I cut the meat into thin pieces. What I immediately noticed was the very bright and pleasant taste of beef. It's beef, not just meat. The meat came out a little tough, but I guess I chose the wrong part of the beef. Otherwise, I was very pleased. Maria, thank you very much for the recipe!

Mashkin

09.08.2023

5

Great recipe. True, I did it on a grill pan. Arrived right under the lid. We love meat)))

natali-♥

09.08.2023

4.9

Ribeye steak in a frying pan is amazingly delicious! The recipe is written so clearly and in detail that it is a real pleasure to cook with it! The meat turned out super tasty, thank you very much!