PAN SEARED CAST IRON RIBEYE STEAK – HELL’S KITCHEN
Gordon Ramsay’s Pan Seared Ribeye Steak courgette au micro onde recettes.
Provided by: John Siracusa
Categories: Adapted Recipes,Gordon Ramsay,Recipes
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
|One bone-out ribeye steak, 1 .5-In. thick|
|1 Tbsp. Canola oil to coat pan|
|Pinch Kosher salt and fresh ground black pepper to taste|
- Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
- Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
- Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
- Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.