Pan-Seared Ribeye Steak

Fragrant, juicy, with exquisite taste, for gourmets! Marbled beef steak (Ribeye) in a frying pan is made from the meat of Black Angus bulls. It is distinguished by a high degree of marbling, which is formed due to small fatty layers. Treat yourself and your loved ones to a wonderful delicacy.
cook time: 50 min
Ava Prescott
Pan-Seared Ribeye Steak

Nutrition Facts (per serving)

180
Calories
11g
Fat
18g
Protein

Ingredients (1 portion)

Basic:

Salt to taste
Ground black pepper to taste
Vegetable oil 1 tsp
Marble beef (ribeye steak) 320 g

Recipe instructions

Step 1

Step 1
How to fry marbled beef steak in a frying pan? Prepare all the necessary ingredients. Remove the steak from the package and use paper towels to remove excess liquid by gently patting the piece of meat. Leave the meat to sit at room temperature for half an hour.

Step 2

Step 2
This is done so that the beef ends up being evenly cooked. If you immediately send a meat steak from the refrigerator to a frying pan, the meat will turn out beautiful, it will have a golden, appetizing crust on the outside. But the inside of the meat will have uneven cooking. It is also necessary to take into account that if the steak is larger than indicated in the recipe, then it is necessary to leave the meat to “reach” room temperature longer.

Step 3

Step 3
Grease the steak with vegetable oil. Use a silicone spatula for this. Important! Do not salt or pepper the meat!!! The salt will draw moisture out of the steak, resulting in drier meat.

Step 4

Step 4
Now heat the frying pan to maximum temperature and without adding oil, fry the steak on both sides until a crust forms.

Step 5

Step 5
Next, continue to fry the steak until the desired doneness is achieved (I fried the meat for another 6 minutes to get a well-done steak).

Step 6

Step 6
When the steak is cooked to desired doneness, transfer it to a warm plate covered with foil. This is done so that the meat juice is evenly distributed throughout the meat fibers. If you cut the steak immediately after frying, all the juice will flow out onto the plate. Therefore, let the meat “rest” for a few minutes, but not less than two, then add salt and black pepper to taste. Bon appetit!

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