Comments on: How to Cook Ribeye Steak (Pan-Seared Ribeye)

By: Laura

Laura — Sun, 02 Feb 2025 22:53:10 +0000

These directions were perfect. Our steak turned out excellent! The herbed butter on top of the finished steak was great!

By: Sherry

Sherry — Tue, 29 Oct 2024 22:55:29 +0000

Delicious!!! Easy detailed instructions. Thank you!!

By: Stephen

Stephen — Mon, 27 May 2024 04:37:38 +0000

After bringing the steak to room temperature before cooking, I dry it with paper towels and season with plenty of kosher salt, let it rest another 10 minutes, dry it again and season it again just before cooking. While letting it rest after cooking, I tent it with plastic wrap to keep it warm, deglaze the pan with a couple of ounces of dry white wine, scrape up the “fond”, lower the heat, and add the garlic butter and stir to “mount” the sauce. Stir in the juices from the from the steak just before plating.

By: William

William — Mon, 13 May 2024 00:34:19 +0000

This was perfect! I used Kerrygold butter (unsalted). I mixed up 1.5 tsp of sea salt, 1.5 tsp of pepper, 1 tsp of garlic powder, 1 tsp of onion powder and 1 tsp of smoked paprika. Coated both sides and let set while pan heated and cooked them medium.

By: Hannah

Hannah — Tue, 19 Mar 2024 17:35:13 +0000

In reply to Samantha Marceau. Thank you!! I used your recipe and directions to try to re-create a statehouse dinner. I had so much fun doing it! Thanks for the help!

By: Samantha Marceau

Samantha Marceau — Tue, 19 Mar 2024 14:27:46 +0000

In reply to Hannah Hall. You could cook them to rare/medium-rare, then reheat in the pan later, or keep them warm in a 200°F oven for an hour or so!

By: Hannah Hall

Hannah Hall — Thu, 14 Mar 2024 23:14:02 +0000

What if we are making the steaks to serve a few hours later. How would you recommend to cook and attempt to keep at the right temp? Thanks!

By: Selene

Selene — Sun, 31 Dec 2023 21:10:27 +0000

So good