- Today in the Test Kitchen,
our number one recipe on our website, the
classic pan-seared ribeye. What makes it so special? It's the crust on the outside. It's all technique folks, and
we're gonna do it right now. (upbeat country music) And we think this recipe is
popular for a number of reasons. It uses the ribeye, my
favorite cut which is incredibly marbled, robust, perfect cut. Another reason is people
are looking for options of how to cook inside and
have great steak experience inside on the stove top. This recipe we're going
to put a little oil on, and some salt and pepper,
very traditional technique, but in a cast iron on the stove top. For other recipes and videos,
make sure you subscribe! To get started I've got a cast
iron pan that I'm preheating in the oven. It's important that we
gently bring up the heat on a cast iron pan, so
I put it in the oven, put it to 450 degrees. And then when it's hot I'll pull it out and we'll put it on the stove
top so it's ready to rock. So let's get our cast iron
pan and then we'll make sure that we put it over medium
heat while we're getting our steak ready. Be sure not to touch that handle. Now we'll get our steak ready to put on the cast iron preheated pan. I brush a little bit of oil
on it so that it can accept a good amount of salt and pepper. This is a one pound steak,
so a 16 ounce ribeye, take a look at that incredible
marbling in that steak. Mm, that's gonna eat so well. Let's brush it with some
oil and put salt and pepper on it and we'll get this thing fired up. While that's oiled on
that side I'm gonna put salt and pepper on it now on this side. I put a good amount of seasoning
on because that's a thick steak and I want that
seasoning to be in every bite. Coarse, kosher salt, fresh
cracked pepper, classic. Now the reason you put oil
on it is so you can help the salt and pepper stick, but you also have a
concentration of that oil right where the steak is
instead of oiling the pan. In this case I forgot, as you saw, to put the oil on this side,
so I'm gonna put a little bit on the outside now. And then make sure I've got
my seasoning where I want it to be. And again, this is that medium heat. And I know that my pan was raging hot because of the sizzle, right? Now if you haven't done
this recipe before, just know that you're
gonna create a good amount of smoke in the house, so
hopefully you've got a good hood vent or you've got
the window open at least. Your smoke detectors might be going off. Two to three minutes on the first side, I flip, oh, take a look at that crust. That's perfect, that's what you want. And then I add some aromatics. In this case, I've got fresh
thyme and a couple cloves of garlic that I just take and smash. Just so they open up the garlic cloves. Just throw those in the pan,
and then we're gonna put it in the oven. And then it's gonna get the
crispiness on the other side in the oven. Okay, we're back out the oven
after six or seven minutes. The reason we put this steak in the oven is because it's so thick. If you were to just do
this on the stove top, you'd really have a
burned steak on both sides and it be undercooked in the middle. So that's why we take
advantage of the cast iron pan and the heat that it
can hold and the oven. You just really wanna
put your stove top at low at this point and then we're
gonna add some butter to it, so those aromatics are
just out for the ride and they're gonna be part of that flavor that becomes of this steak. Flip it back over and then
we're gonna add butter and create a liquid that
gets poured over this steak. Including those herbs, right? You've got herbs and garlic,
tremendous amount of butter and we just keep spooning on
top of this beautiful steak. You can just do this for
about 30 seconds or so, it foams up and that brown
butter and the nuttiness of that is just ideal
with this robust steak. Ooh. It's gonna be delicious. I'm guessing the internal
temperature of this right now is about 110, but it's
gonna keep rising right now pretty rapidly to the
done-ness that I'm looking for, which is medium rare. But you can take it further to
medium, medium well or well, using an internal read thermometer you can check that done-ness. I'd say if you like your steak well done, spend a couple more minutes in the oven. So to find your degree of done-ness, take a look at the chart right there. All right, so once it's,
kind of the foam has subsided off the butter, take it off the heat. And we'll get this thing
right into a plate. And then make sure you take
advantage by just putting all those wonderful herbs,
and garlic, right on top and that brown butter you can add it, and this pan, this cast
iron has a nice port style so you can add that. Now a steak this large,
it's ideal for a couple, so perfect Valentine's day steak, but some of us could eat this all alone, you know who I'm talking about. Now that the steak has
come off that high heat, we're gonna make sure we
give it enough time to rest. So, for this steak we're only
looking at about a minimum of five minutes, gives you
a chance to get everything else ready at the table,
light the candles et cetera. Now that it's rested, let's
go ahead and slice it. Oh. This looks so good. I'm gonna slice the whole
thing up and then just put it right back on the plate. Oh, this looks really good. Now this is my favorite
way to do a ribeye, and you can see the
crust all on the outside, uniformly across the top and the bottom is kinda the goal here. I think we nailed it. Again, my favorite way to do a ribeye, on the cast iron inside that flavor, you can smell these aromatics. So, hit us up in the
comments, tell us how you like to do a ribeye. See ya time in the Test Kitchen.
