Pairs well with Pan-Fried Ribeye Steak with Herbs and Butter
Show only recipes from Denmark
Pan-Fried Ribeye Steak with Herbs and Butter
15.1K views • 1mo ago
348
38
2.3% engagement
A simple and effective method to pan-fry ribeye steaks starting with a cold pan, resulting in a perfect sear, minimal smoke, and juicy steaks. The recipe uses classic flavors of thyme, rosemary, garlic, and butter.
00:10:00 total
Serves 2
medium
Meat Main Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- ribeye steaks - 2 pieces (about 320 grams each, tempered)
- thyme - a few sprigs (fresh sprigs)
- rosemary - a few sprigs (fresh sprigs)
- garlic - 2 cloves (crushed cloves)
- butter - 2-3 tablespoons (for basting)
- salt - watch the video to see (to season before frying (30 minutes prior))
- black pepper - watch the video to see (to season after frying)
- extra virgin olive oil - watch the video to see (to lightly coat the pan)
Instructions
- Temper the Steaks: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for at least 20-60 minutes to temper.
- Preheat the Pan: Place a cold pan on the largest burner and add a little extra virgin olive oil to coat the bottom lightly.
- Start Frying on Cold Pan: Place the tempered steaks directly onto the cold pan, then turn the heat to full blast (highest setting).
- Flip Steaks Regularly: Flip the steaks every two minutes to ensure even cooking and browning.
- Add Butter and Herbs: After about 4 minutes when both sides have developed color, add butter, crushed garlic cloves, thyme, and rosemary to the pan. Baste the steaks continuously with the melted butter.
- Continue Cooking: Continue frying the steaks, flipping every two minutes, for a total cooking time depending on desired doneness.
- Rest the Steaks: Remove the steaks from the pan and place them on a rack or plate to rest for 5-14 minutes depending on doneness, allowing the juices to redistribute.
- Season and Serve: Season the steaks with salt (if not done earlier) and freshly ground black pepper before serving.
