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Pan-Seared Rib-Eye Steak
A rib-eye seared in a hot cast-iron pan until deeply crusted, then rested and finished with a quick red wine pan sauce. The fat in the rib-eye keeps the meat rich and juicy even at medium. It's a weeknight technique that works just as well for a proper dinner. #beef #steak #pan-seared #dinner #classic #french
60
min total
(Prep:
45
| Cook: 15)
2
servings
2
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, choice, raw
2.0 steak
Vegetable oil, NFS
1.0 1 tablespoon
Wine, red
3.4 1 fl oz
Thyme, fresh
1.0 tsp
Butter, NFS
1.0 Guideline amount on regular sandwich
Salt, table
1.0 tsp
Sauce, ready-to-serve, pepper or hot
1.0 tsp
Nutrition Facts
Energy
1341.5 kilocalorie
Protein
135.5 gram
Myristoleic acid (C14:1)
0.3 gram
Pentadecenoic acid (C15:1)
0.2 gram
Palmitoleic acid (C16:1, Omega-7)
1.5 gram
Heptadecenoic acid (C17:1)
0.5 gram
Oleic acid (C18:1, Omega-9)
28.1 gram
Gondoic acid (C20:1, Omega-9)
0.2 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Linoleic acid (C18:2, Omega-6)
2.2 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.1 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.4 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.1 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Capric acid (C10:0)
0.3 gram
Lauric acid (C12:0)
0.3 gram
Myristic acid (C14:0)
2.2 gram
Pentadecylic acid (C15:0)
0.2 gram
Palmitic acid (C16:0)
15.1 gram
Margaric acid (C17:0)
0.6 gram
Stearic acid (C18:0)
7.9 gram
Arachidic acid (C20:0)
0.0 gram
Lignoceric acid (C24:0)
0.1 gram
Butyric acid (C4:0)
0.3 gram
Caproic acid (C6:0)
0.2 gram
Caprylic acid (C8:0)
0.1 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Dietary Fiber
0.1 gram
Total Sugars
0.7 gram
Carotene, Alpha
0.4 microgram
Carotene, Beta
48.4 microgram
Choline
311.2 milligram
Folate (Vitamin B9)
63.3 microgram
Retinol
116.8 microgram
Vitamin A
198.6 International Unit
Vitamin B1 (Thiamin)
0.8 milligram
Vitamin B12
12.4 microgram
Vitamin B2 (Riboflavin)
1.8 milligram
Vitamin B3 (Niacin)
35.3 milligram
Vitamin B5 (Pantothenic Acid)
3.4 milligram
Vitamin B6
3.1 milligram
Vitamin C
2.2 milligram
Vitamin D
26.6 International Unit
Vitamin E
3.8 milligram
Vitamin K
24.9 microgram
Calcium
60.1 milligram
Copper
0.5 milligram
Iron
13.6 milligram
Magnesium
153.0 milligram
Manganese
0.5 milligram
Phosphorus
994.5 milligram
Potassium
1795.7 milligram
Selenium
174.0 microgram
Sodium
2791.1 milligram
Zinc
35.8 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
14.2 gram
Alcohol, Ethyl
10.8 gram
Arginine
9.5 gram
Ash
12.2 gram
Aspartic Acid
13.7 gram
Betaine
89.7 milligram
Caffeine
0.0 milligram
Cholesterol
431.1 milligram
Cryptoxanthin, Beta
1.2 microgram
Cystine
1.4 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
23.3 gram
Glycine
6.1 gram
Histidine
5.2 gram
Hydroxyproline
0.7 gram
Isoleucine
6.7 gram
Leucine
12.3 gram
Lutein + Zeaxanthin
7.6 microgram
Lycopene
0.0 microgram
Lysine
13.7 gram
Methionine
3.8 gram
Oleic Acid (Omega-9)
2.2 gram
Phytosterols
0.0 milligram
Proline
6.0 gram
Serine
5.8 gram
Theobromine
0.0 milligram
Threonine
6.7 gram
Tryptophan
1.6 gram
Tyrosine
5.3 gram
Valine
7.1 gram
Water
529.4 gram
0
About 45 minutes before cooking, unwrap the steaks, place them on a plate, and season both sides generously with salt. Leave them at room temperature for up to an hour — or salt them in the morning and leave uncovered in the fridge all day. If you've skipped the advance salting, season them right before the pan goes on.
1
Heat the oil in a heavy cast-iron pan over high heat for 2–3 minutes until it shimmers and just begins to smoke, with faint wisps rising from the surface.
2
Carefully lay the steaks in the pan and sear for 1 minute on each side without moving them. Then turn every minute or so until both sides are dark golden-brown. For a 2 cm steak: about 3 minutes total for rare, 4–5 for medium, 7–8 for well done. Use a thermometer if you have one — 50–52°C for rare, 55–58°C for medium, 60°C+ for well done.
3
Transfer the steaks to a warm plate and rest for 10 minutes, uncovered. The crust will stay intact and the juices will settle back into the meat rather than running out when you cut it.
4
Pour the red wine into the hot pan and scrape the bottom firmly with a wooden spoon to lift all the caramelised bits. Simmer for 1–2 minutes until the wine has reduced by about half and smells less sharp.
5
Add any juices that have collected under the resting steaks, then add the thyme leaves and a large knob of butter. Take the pan off the heat and swirl gently for about 30 seconds until the butter melts in and the sauce looks glossy and slightly thickened.
6
Taste the sauce and season with salt and black pepper as needed. Spoon it over the steaks and serve immediately, with chips alongside if you like.
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