Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a Easy dish, pan cooked ribeye steak. One of my favorites food recipe. For mine, I will make it a bit unique. This will be really delicious.

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Pan Cooked Ribeye Steak is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Pan Cooked Ribeye Steak is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have pan cooked ribeye steak using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pan Cooked Ribeye Steak:

1. Make ready ribeye
2. Make ready garlic
3. Get 50 gr butter
4. Get rosemary
5. Prepare Salt

Get your frying pan smoking hot. Turn heat on medium high heat and get cast iron pan very hot, prior to adding oil. Rib eye steak is flavourful and tender with a rich marbled fat and is best cooked to at least medium-rare or medium. This allows time for the fat to melt for maximum flavour and juiciness.

Steps to make Pan Cooked Ribeye Steak:

1. First you should brine your steaks at least 10 hours ago. You can dry out with a paper towel your steak and salt both side also edges. Every 1-2 hour you can flip your steak and dry again
2. With high temparature you need very hot pan to get mailard reaction. Cook both side of steaks even edges for each side 1 min
3. When you get mailard reaction you can lower the temparature and rest a little bit your steaks to cool your pan a little bit. When it lower the degree add butter and crushed garlics and fresh or dry rosemary (you can use thyme also). When butter is melted add your steak cook for 2 mins both size and base with melted garlic butter.
4. At the end 3-4 mins wait to complete cooking itself on another plate your steaks then serve. Bonne petite

What is a rib eye steak? Rib eye gets its name from the 'eye' in the middle of the steak. The reason you preheat is that the steak tastes better when the edges get seared quicker. A preheated pan allows the ribeye to brown evenly, eliminating the water and creating a sweet caramelization. Aside from that, a hot pan eliminates the need to flip the meat multiple times during cooking.

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