Recipes

Seared Rib-Eye Steak

By: Celia Funderburk
Photograph of this finished steak recipe in a skillet with the pan sauce over top
Excerpt and recipe from SKILLET LOVE by Anne Byrn. Copyright © 2019 by Anne Byrn. Photography copyright © 2019 by Danielle Atkins. Reprinted by arrangement with Grand Central Publishing. All rights reserved.

“When steaks are 1½ to 2 inches thick, it’s best to use a reverse sear method of cooking them. This process begins in the oven and then moves to the top of the stove for the sear. This method keeps the thick steaks really moist and flavorful. An added bonus is the pan sauce, made possible since all the meat’s juices stay in the skillet rather than falling through the grates of your grill! If your steaks are 1 inch thick or less, there is no need to reverse sear.”

Excerpt and recipe from SKILLET LOVE by Anne Byrn. Copyright © 2019 by Anne Byrn. Photography copyright © 2019 by Danielle Atkins. Reprinted by arrangement with Grand Central Publishing. All rights reserved.

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yields

Makes 2 servings

    For the Steak Recipe
  • 1 (1½ to 2 inch thick) !bone-in beef ribeye steak (about 1 pound)
  • !Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • Pan Sauce
  • 1 tablespoon minced shallot
  • 1 teaspoon fresh thyme or rosemary leaves
  • ½ cup dry red wine
  • 1 tablespoon unsalted butter, chilled and cut into pieces
  • !Kosher salt and freshly ground black pepper
  • fresh thyme sprigs and/or caper for garnish (optional)
steps
  1. Preheat the oven to 225 degrees Fahrenheit.
  2. Season both of the sides of the steak with salt and pepper. Place the steak on a rack set in a rimmed baking sheet and bake until the steak comes to an internal temperature of 115 degrees, about 30 minutes.
  3. When the steak is nearly ready, heat a 12-inch skillet over medium-high heat until smoking (4 to 5 minutes.) Add the oil and the butter to the skillet. When the butter melts, place the steal in the pan to sear until deeply browned, about 45 seconds. Turn the steak over to the other side and sear until deeply browned too, again around 45 seconds. With tongs, turn the steak on its sides and brown them. Transfer the steak to a platter to rest while you make the pan sauce. (The steak should come up to an internal temperature of 13o to 135 degrees F for medium-rare. If not, place the steak back on the rack on the pan and bake until it does.)
  4. Place the skillet back over medium heat. Add the shallot and thyme and sauté until softened, about 2 minutes. Add the wine. Let the mixture reduce for 1 minute. Whisk in the butter, season with salt and pepper, and pour over the steak. Serve at once garnished with thyme sprigs and/or capers, if desired.
  • Excerpt and recipe from SKILLET LOVE by Anne Byrn. Copyright © 2019 by Anne Byrn. Photography copyright © 2019 by Danielle Atkins. Reprinted by arrangement with Grand Central Publishing. All rights reserved.
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