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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
Διατροφικά Στοιχεία
Ενέργεια
1341.5 kilocalorie
Πρωτεΐνη
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
Φυτικές ίνες
0.1 gram
Ολικά σάκχαρα
0.7 gram
Καροτένιο, άλφα
0.4 microgram
Καροτένιο, βήτα
48.4 microgram
Χολίνη
311.2 milligram
Φυλλικό οξύ (Βιταμίνη B9)
63.3 microgram
Ρετινόλη
116.8 microgram
Βιταμίνη A
198.6 International Unit
Βιταμίνη B1 (Θειαμίνη)
0.8 milligram
Βιταμίνη B12
12.4 microgram
Βιταμίνη B2 (Ριβοφλαβίνη)
1.8 milligram
Βιταμίνη B3 (Νιασίνη)
35.3 milligram
Βιταμίνη B5 (Παντοθενικό οξύ)
3.4 milligram
Βιταμίνη B6
3.1 milligram
Βιταμίνη C
2.2 milligram
Βιταμίνη D
26.6 International Unit
Βιταμίνη E
3.8 milligram
Βιταμίνη K
24.9 microgram
Ασβέστιο
60.1 milligram
Χαλκός
0.5 milligram
Σίδηρος
13.6 milligram
Μαγνήσιο
153.0 milligram
Μαγγάνιο
0.5 milligram
Φώσφορος
994.5 milligram
Κάλιο
1795.7 milligram
Σελήνιο
174.0 microgram
Νάτριο
2791.1 milligram
Ψευδάργυρος
35.8 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
14.2 gram
Αιθυλική αλκοόλη
10.8 gram
Αργινίνη
9.5 gram
Τέφρα
12.2 gram
Ασπαρτικό οξύ
13.7 gram
Βεταΐνη
89.7 milligram
Καφεΐνη
0.0 milligram
Χοληστερόλη
431.1 milligram
Κρυπτοξανθίνη, βήτα
1.2 microgram
Κυστίνη
1.4 gram
Φθόριο
0.1 microgram
Φολικό οξύ
0.0 microgram
Γλουταμικό οξύ
23.3 gram
Γλυκίνη
6.1 gram
Ιστιδίνη
5.2 gram
Υδροξυπρολίνη
0.7 gram
Ισολευκίνη
6.7 gram
Λευκίνη
12.3 gram
Λουτεΐνη + Ζεαξανθίνη
7.6 microgram
Λυκοπένιο
0.0 microgram
Λυσίνη
13.7 gram
Μεθειονίνη
3.8 gram
Oleic Acid (Omega-9)
2.2 gram
Φυτοστερόλες
0.0 milligram
Προλίνη
6.0 gram
Σερίνη
5.8 gram
Θεοβρωμίνη
0.0 milligram
Θρεονίνη
6.7 gram
Τρυπτοφάνη
1.6 gram
Τυροσίνη
5.3 gram
Βαλίνη
7.1 gram
Νερό
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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