How To Sear A Ribeye Steak And Finish It In The Oven: A Step-by-step Guide For The Perfect Steak
What To Know
- Searing a ribeye steak and finishing it in the oven is an art form that elevates this delectable cut to new heights of flavor and tenderness.
- Add a generous amount of oil and sear the steak for 3-4 minutes per side, or until a deep golden-brown crust forms.
- Mastering the art of searing ribeye steak and finishing in the oven is a culinary triumph that will impress your friends and family.
Searing a ribeye steak and finishing it in the oven is an art form that elevates this delectable cut to new heights of flavor and tenderness. This comprehensive guide will walk you through every step of the process, empowering you to create an unforgettable steakhouse-quality experience in the comfort of your own kitchen.
Choosing the Perfect Ribeye
The starting point for a perfect sear is selecting a high-quality ribeye steak. Look for:
- Marbling: Abundant marbling indicates a well-aged steak that will be tender and flavorful.
- Thickness: A 1-inch thick steak is ideal for searing and oven-finishing.
- Origin: Consider the cut’s origin for flavor preferences.
Seasoning and Resting
Before searing, season the steak generously with salt and black pepper. Allow it to rest at room temperature for 30-60 minutes, which helps relax the muscle fibers and promotes even cooking.
Searing to Perfection
Heat a heavy-bottomed skillet over high heat. Add a generous amount of oil and sear the steak for 3-4 minutes per side, or until a deep golden-brown crust forms.
Finishing in the Oven
Preheat the oven to 400°F (200°C). Transfer the seared steak to a wire rack set over a baking sheet. Roast for 10-15 minutes, or until the steak reaches your desired internal temperature:
- Rare: 125°F (52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-well: 140-145°F (60-63°C)
- Well-done: 150°F (66°C)
Resting before Slicing
Remove the steak from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Slicing and Serving
Slice the steak against the grain into thin slices. Serve immediately with your favorite sides, such as mashed potatoes, asparagus, or a rich red wine sauce.
Tips for Success
- Use a heavy-bottomed skillet: This ensures even heat distribution and prevents the steak from sticking.
- Don’t overcrowd the pan: Sear the steak in batches if necessary to avoid steaming.
- Don’t move the steak too much: Allow it to sear undisturbed for a deep crust.
- Use a meat thermometer: Monitor the internal temperature to ensure doneness.
- Let the steak rest: This is crucial for tenderness and juiciness.
Wrapping Up: A Culinary Triumph
Mastering the art of searing ribeye steak and finishing in the oven is a culinary triumph that will impress your friends and family. With the right techniques and a little practice, you can create a restaurant-quality meal that will tantalize your taste buds and leave you craving more.
Quick Answers to Your FAQs
Q: What is the best way to season a ribeye steak?
A: Salt and black pepper are classic choices, but you can also experiment with other seasonings like garlic powder, onion powder, or herbs.
Q: How long should I sear a 1-inch thick ribeye steak?
A: Sear for 3-4 minutes per side.
Q: What temperature should I roast the steak in the oven?
A: 400°F (200°C).
Q: How long should I rest the steak before slicing?
A: 10-15 minutes.
Q: Can I finish the steak in a broiler instead of an oven?
A: Yes, but keep a close eye on it to prevent burning.