Get ready to elevate your dinner game with the ultimate indulgence: Pan Seared Cowboy Ribeye Steak! This mouthwatering recipe promises a succulent, juicy steak with a perfectly seared crust that will have your taste buds dancing. Whether you're hosting a special occasion or simply treating yourself to a gourmet meal at home, this dish is sure to impress. With just a few simple ingredients and expert techniques, you can achieve steakhouse-quality results right in your own kitchen. Ready to learn how to create this culinary masterpiece? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 cowboy ribeye steaks (about 1.5 inches thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- Remove the cowboy ribeye steaks from the refrigerator 30-45 minutes before cooking to allow them to come to room temperature. This ensures even cooking and better flavor development.
- Pat the steaks completely dry with paper towels to remove excess moisture. Moisture prevents proper searing and caramelization.
- Season both sides of the steaks generously with salt and black pepper. Press the seasoning into the meat to ensure it adheres well.
- Place a heavy cast-iron skillet or carbon steel pan over high heat. Allow the pan to become extremely hot - almost smoking - which is crucial for creating a perfect sear.
- Add olive oil to the hot pan, swirling to coat the bottom evenly. The oil should shimmer but not smoke.
- Carefully place the seasoned steaks into the hot pan. For a
- 5-inch thick ribeye, sear for approximately 4-5 minutes on each side for medium-rare, creating a deep golden-brown crust.
- During the last 2 minutes of cooking, add smashed garlic cloves and fresh rosemary sprigs to the pan. Tilt the pan and use a spoon to baste the steak with the aromatic, herb-infused oil.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from the pan and let them rest on a cutting board for 8-10 minutes. This allows juices to redistribute, ensuring a more tender and flavorful steak.
- Slice against the grain and serve immediately, optionally drizzling the pan juices over the steak.
Tips
- Bring to Room Temperature: Remove the cowboy ribeye steaks from the refrigerator 30-45 minutes before cooking. This helps them cook evenly and enhances flavor.
- Pat Dry for Perfect Sear: Make sure to pat the steaks completely dry with paper towels. Excess moisture can hinder the searing process and prevent that delicious crust from forming.
- Generous Seasoning: Don’t be shy with the salt and black pepper! Season both sides of the steaks liberally and press the seasoning into the meat to ensure it sticks.
- Preheat Your Pan: Use a heavy cast-iron skillet or carbon steel pan and heat it over high heat until it’s almost smoking. This step is crucial for achieving that coveted golden-brown crust.
- Baste for Flavor: In the last couple of minutes of cooking, add smashed garlic and fresh rosemary to the pan. Tilt the pan and baste the steaks with the infused oil for an extra layer of flavor.
- Check Internal Temperature: Use a meat thermometer to ensure perfect doneness: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Rest for Juiciness: After cooking, let the steaks rest for 8-10 minutes on a cutting board. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice Against the Grain: When it’s time to serve, slice the steak against the grain for maximum tenderness. Drizzle the pan juices over the slices for a delicious finish!
Nutrition Facts
Calories: 965kcal
Carbohydrates: 1g
Protein: 62g
Fat: 80g
Saturated Fat: 30g
Cholesterol: 180mg
