Fried ribeye steak
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
With this simple recipe from Alton Brown, you'll get the most delicious steak you've ever tasted. It'll be smoky, but the results are worth it! The ribeye steak is seared in a hot skillet over high heat for a few seconds on each side, then finished in the oven at the highest temperature. The entire cooking process takes just 5 minutes. Keep an eye on the meat, and it will turn out super juicy, melt-in-your-mouth, and with a deliciously golden crust. The recipe calls for medium-rare cooking. Add a couple more minutes if you prefer your steak more done.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 boneless ribeye steak, 4 cm thick.
- Rapeseed oil, for frying
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Cooking the dish according to the recipe:
- Place a 25-30 cm diameter cast iron skillet in the oven and preheat the oven to 260°C. Bring the steak to room temperature.
- Once the oven is preheated, remove the skillet and place it on the stovetop over high heat for 5 minutes. Lightly brush the steak with oil and sprinkle both sides with a generous pinch of salt. Season with freshly ground black pepper.
- Immediately place the steak in the center of a hot, dry skillet. Cook for 30 seconds without moving the meat. Flip with tongs and cook for another 30 seconds, then return the skillet directly to the oven for 2 minutes. Flip the steak and cook for another 2 minutes. This cooking time is for medium-rare steak. If you prefer medium, add another minute on each side.
- Remove the steak from the pan, cover tightly with foil, and let rest for 2 minutes. Serve whole or cut into thin slices and fan out onto a plate.
Categories:
recipe / Main courses / Meat / / Alton Brown
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