How To Cook Ribeye Steak On The Stove – The Easy, No Cast Iron Way!
What To Know
- Indulge in the exquisite taste of a perfectly cooked ribeye steak, prepared effortlessly on your stovetop without the need for a cast iron skillet.
- With the right techniques and a few simple steps, you can achieve a succulent and flavorful steak that melts in your mouth.
- Mastering the art of cooking a ribeye steak on the stovetop without cast iron is a culinary skill that will impress your taste buds and those of your dinner guests.
Indulge in the exquisite taste of a perfectly cooked ribeye steak, prepared effortlessly on your stovetop without the need for a cast iron skillet. With the right techniques and a few simple steps, you can achieve a succulent and flavorful steak that melts in your mouth.
Ingredients You’ll Need:
- 1-2 pounds boneless ribeye steak
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Optional: Herbs and spices of your choice
Step-by-Step Instructions:
1. Season the Steak
Generously season the steak with salt and pepper on both sides. You can also add your preferred herbs and spices for extra flavor.
2. Heat the Oil and Butter
Heat the olive oil and butter in a large skillet over medium-high heat. Make sure the skillet is large enough to accommodate the steak without overcrowding.
3. Sear the Steak
Once the oil and butter are hot and shimmering, carefully place the steak in the skillet. Sear for 2-3 minutes per side, or until a golden-brown crust forms.
4. Reduce Heat and Cook to Desired Doneness
Reduce the heat to medium-low and continue cooking the steak for the desired doneness. For a medium-rare steak, cook for an additional 3-4 minutes per side. For a medium steak, cook for 4-5 minutes per side.
5. Baste the Steak
As the steak cooks, baste it occasionally with the melted butter and oil. This will help keep it moist and flavorful.
6. Rest the Steak
Once the steak has reached your desired doneness, remove it from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
Tips for Success:
- Use a heavy-bottomed skillet to ensure even heat distribution.
- Pat the steak dry with paper towels before seasoning and cooking to prevent splattering.
- Don’t overcrowd the skillet. Cook the steak in batches if necessary.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness.
- Allow the steak to rest before slicing to prevent the juices from escaping.
Variations:
- Herb-Crusted Ribeye: Season the steak with a mixture of your favorite herbs, such as rosemary, thyme, and sage.
- Garlic-Butter Ribeye: Top the cooked steak with a mixture of melted butter and minced garlic.
- Blue Cheese Ribeye: Crumble blue cheese over the cooked steak and let it melt slightly.
Wrap-Up:
Mastering the art of cooking a ribeye steak on the stovetop without cast iron is a culinary skill that will impress your taste buds and those of your dinner guests. By following these simple steps and experimenting with different flavors, you can create a mouthwatering steak that will become a staple in your culinary repertoire.
Frequently Asked Questions:
Q: Can I use a regular nonstick skillet?
A: Yes, you can use a regular nonstick skillet, but it’s important to ensure that it’s large enough and can withstand high heat.
Q: How can I prevent the steak from sticking to the skillet?
A: Make sure the skillet is hot enough before adding the steak and do not move it around too much while searing.
Q: What is the best way to check the doneness of the steak?
A: Use a meat thermometer inserted into the thickest part of the steak. The internal temperature should be 135°F for medium-rare, 140°F for medium, and 145°F for medium-well.