Cooking Ribeye on the Stovetop Without It Sticking: A Detailed Guide

Mastery of cooking a perfectly seared and tender ribeye on the stovetop is a joy that enhances any meal. The trick is to handle the process with precision and ensure that the steak is cooked to your desired medium-rare temperature. In this comprehensive guide, we will explore the steps and tips to achieve the best results for your next stovetop ribeye, ensuring it stays intact and delicious throughout the cooking process.

Ingredients and Equipment

Before we begin, you’ll need a few key ingredients and proper equipment to make the cooking process fail-proof:

A 1.5-inch thick ribeye steak, noted for its rich marbling and juicy texture A preheated cast iron skillet or a stainless steel pan Pan-frying oil, such as canola or vegetable oil Seasonings, such as salt and pepper according to your preference A thermometer to gauge the internal temperature (optional, but highly recommended) A baking sheet or pan for the oven step (optional)

Preparation and Searing

The first step in cooking your ribeye on the stovetop is preparing it. Here’s how:

Cut and season the steak: With your 1.5-inch thick ribeye steak, start by cutting against the grain to ensure the meat fibers are tender. Season both sides of the steak generously with salt and pepper, or your preferred seasoning mix. Brown sugar or garlic powder can also be added to enhance the flavor. Heat the pan: Place the cast iron skillet or stainless steel pan on your stovetop and heat it over medium-high heat. Once the pan is hot, add a couple of tablespoons of oil to coat the surface. Heat the oil to the point where it shimmers but does not smoke. Sear the steak: Place the seasoned steak in the hot pan. Sear for 2-3 minutes on one side, then flip to sear the other side for another 2-3 minutes. The searing step is crucial for developing a rich crust and sealing in the juices.

Oven Cooking for Medium-Rare

The next step involves transferring the steak to the oven for precision baking. This method ensures even cooking and a consistently medium-rare interior. Here’s how:

Preheat the oven: Set your oven to 400°F (205°C) to allow it to come to the right temperature. Place the steak in the oven: After searing, transfer the steak onto a baking sheet or directly into a preheated ovenproof pan. This step is optional but it offers better control over the cooking process. Time the cooking: For a 1.5-inch thick ribeye steak, cook for 5-7 minutes. This range is for reaching the medium-rare temperature, which typically requires about 130-135°F (54-57°C) in the center of the steak. The cooking time can vary based on the fattiness of the steak and whether it’s bone-in or boneless. Check the temperature: If you have a thermometer, insert it into the thickest part of the steak to ensure it reaches the desired temperature. If it’s too high or low, adjust the cooking time accordingly.

Resting the Steak

Once the steak has reached the desired temperature, remove it from the oven to rest. Resting allows the juices to redistribute within the meat, leading to a more flavorful and tender final product. Here’s how to rest your steak:

Resist the urge to cut: Take the steak out of the oven and let it rest on a cutting board or tray for 5-10 minutes. Cover it loosely with aluminum foil to prevent it from drying out. Carve and serve: Using a sharp knife, slice the steak thinly against the grain. If necessary, you can adjust the seasoning with a little extra salt and pepper before serving.

Conclusion

Cooking a beautifully seared and medium-rare ribeye on the stovetop may seem daunting at first, but following these precise steps and tips can transform your skills from average to exceptional. The process involves proper seasoning, searing, and cooking to 400°F in the oven for 5-7 minutes. With practice, you'll be able to achieve restaurant-quality results every time. So, the next time you enjoy a delicious, succulent ribeye steak, remember the steps and techniques that make all the difference.

Additional Tips:

Use a preheated pan: A well-heated pan ensures even cooking without causing the steak to stick. Turn the steak frequently: This prevents overcooking and ensures a perfect crust on both sides. Let it rest: Always let your steak rest before slicing to retain its juiciness.