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Sunday
Mar112012

Pan-seared ribeye

We just experienced one of those Top 10 weather days of the year here in Minnesota. It was a beautiful and totally perfect day. We spent a good portion of our day outside, cleaning up our yard and garage and chasing balls down the sidewalk. Our garage had gotten horrendous over the winter! I was embarrassed to even have the garage door open while we cleaned. It was bad. But Dan did an amazing job cleaning it up, and it looks great! Thanks, hubby!

Along with lovely weather comes grilling. The two go hand in hand for us. We fired up the grill tonight, and that reminded me that I needed to post this delicious ribeye recipe that we made a few weeks ago. Dan did all of the cooking, so I give all the credit to him!

 

Pat two 8-ounce (room temperature) ribeye steaks dry with a paper towel. 

Brush with 3 tablespoons of olive oil and season with salt and pepper on both sides. 

Heat a cast-iron skillet over high heat for 5 minutes. The skillet must be very hot! Add the steaks to the hot skillet and sear for 2 minutes on each side. Keep the steaks in the hot skillet and transfer to a medium-heated grill for an additional 2-3 minutes, or until cooked to your liking. Let the steak sit for 5 minutes, covered, before serving.

This was delicious, you guys! The combination of searing and grilling made such a great piece of meat. Here's to lovely weather and a season filled with grilling!

Pan-Seared Ribeye

This is the most PERFECT and delicious steak you will ever taste!

Contributed by Megan Porta from pipandebby.com.

Published Mar 11, 2012

Serves: 2

Total time: 15 min

Pan-Seared Ribeye

Ingredients:

  • Two 8-oz. ribeye steaks, at room temperature
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black ground pepper
Instructions:
  1. Pat ribeye steaks dry, and brush with olive oil on both sides. Season with salt and pepper on both sides. Heat a cast-iron skillet over high heat for 5 minutes. Skillet must be very hot. Add steaks to hot skillet and sear for 2 minutes per side. Keep steaks in the skillet and transfer to a medium-heated grill for an additional 2-3 minutes, or until cooked to liking. Let steak sit for 5 minutes, covered, before serving.

 

 

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Reader Comments (2)

RAWR! That's a steak I can get in to! We've been so naughty about grilling since we bought the house. We're so busy doing other stuff that we forget about our regular Sunday afternoon grilling ritual. Thanks for the reminder :)

And well done on the garage!

03.12.2012 | Unregistered CommenterParsley Sage

Hi you have a very nice website I like the pictures and the recipe for your ribeye steak. it made me very hungry so after I type this I'm going to go have some brisket and coleslaw even though it's 3 o'clock in the morning.
I like the fact that you have Alaskan King crab legs next to the steak that's one of my favorite. Did you use a canon EOS to take this picture? What kind of Lens?

best wishes ,alan

03.19.2012 | Unregistered Commenteralan

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