Pan-Seared Rib Eye Steak
From my kitchen to yours, discover a delectable culinary journey filled with the irresistible flavors of pan-seared rib eye steak. This flavorful dish is a symphony of tender, juicy meat encased in a crisp, caramelized crust, awaiting your taste buds. The secret lies in the technique of pan-searing, a method that combines the precision of oven-roasting with the convenience of stovetop cooking.
From my kitchen to yours, discover a delectable culinary journey filled with the irresistible flavors of pan-seared rib eye steak. This flavorful dish is a symphony of tender, juicy meat encased in a crisp, caramelized crust, awaiting your taste buds. The secret lies in the technique of pan-searing, a method that combines the precision of oven-roasting with the convenience of stovetop cooking.
- 1 teaspoon dijon mustard
- kosher salt to taste
- 1 tablespoon balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 16-oz rib eye steaks (1 or 2 bone-in or boneless steaks), 1-1/2 inchs thick, at room temperature
- canola oil to coat
- fresh ground black pepper to taste
- -- red wine-mustard pan sauce (optional) --
- 2 medium shallots finely minced
- 1/2 cup dry red wine such as cabernet sauvignon
- 1/2 cup stock (beef, veal, or chicken) preferably homemade (low-sodium canned - optional)
- 3 tablespoons unsalted butter cut into pieces
- 1 teaspoon fresh thyme leaves minced
- Carbohydrate 5.4332649995736 g
- Cholesterol 489.53 mg
- Fat 132.202029999679 g
- Fiber 0.458250000689674 g
- Protein 70.4850749996504 g
- Saturated Fat 74.3384719999802 g
- Serving Size 1 1 Serving (512g)
- Sodium 964.9039999092 mg
- Sugar 4.97501499888393 g
- Trans Fat 11.4790639999855 g
- Calories 1534 calories
Step-by-step
- Pat steak(s) dry with paper towels and place in a shallow dish.
- Drizzle with oil, rubbing all over steak(s).
- Season both sides generously with salt and pepper.
- Let stand at room temperature.
- Heat oven to 500 degrees F.
- Remove skillet(s) from oven and place over high heat.
- Sear steak(s) for 1-2 minutes on each side.
- Transfer skillet(s) back into oven and cook until done.
- Remove steak(s) from oven and let rest.
- Serve as individual steak(s) or slice.
- Optional: Red Wine-Mustard Pan Sauce
- Add shallots to pan and cook until translucent.
- Add wine and stock, bring to a boil.
- Scrape pan and incorporate bits.
- Boil until liquid is reduced by half.
- Add vinegar, mustard, and butter.
- Cook until sauce reaches desired consistency.
- Season with salt, pepper, and thyme.
- Spoon sauce over steaks.
Welcome to my culinary corner, where the aromas of mouthwatering dishes dance through the air. Today, I'll take you on an exquisite culinary adventure with a recipe that will tantalize your taste buds and ignite your inner foodie—the delectable pan-seared rib eye steak.
Picture this: a prime cut of rib eye steak, its marbled texture promising a symphony of flavors. With a touch of olive oil and a sprinkle of salt and pepper, it's ready to embark on a journey that will transform it into a masterpiece. The secret lies in the technique of pan-searing, where the precision of oven-roasting meets the ease of stovetop cooking. As the pan heats up, the steak sizzles and dances, creating an irresistible caramelized crust that locks in the juices and infuses every bite with unparalleled richness.
