Seared Rib Steak Recipe (2024)

So you don't have to flip the steak?

I think simply cooking steak in very hot pan on stove works better. Can't monitor done-ness in broiler, and for me the pan side (bottom) of the steak came out more seared than broiler side. Flipping meat in pan on stove allows even searing. Maybe it comes down to whether you'd rather clean the oven or the stovetop, but in either case be sure your ventilation system can handle the smoke.

Beef is much better salted 24 hrs in advance, regardless of cut or cooking method.

FOR GARLIC LOVERS: Slice garlic into thick wedges after rubbing meat. Insert between meat and bone or fat seams before sear, remove after slicing meat.

You put the steak in the superheated cast iron skillet. The other side is broiled. Both sides get a good sear.

Salt /pepper the steak. Seat one side in very hot pan, 3 minutes. Flip steak and put in a 450 decreed oven, with a tbs butter for 8 mins.. cover and rest 5 mins. Medium rate. perfect !!!!

I agree totally. I also wrap tightly (after salting) with plastic film to force the meat to reabsorb the salt after it has drawn moisture out. This distributes the salt more evenly throughout the flesh than just surface salting.

My husband made this for Valentine's Day dinner last night. We bought a boneless rib steak, and rubbed the meat with the garlic clove, salt and pepper a few hours before cooking the meat. He did not use the broiler. Instead, he just seared it in a cast iron skillet. It was so easy but outstanding. Will make this again.

Extremely rare. I decided to put it back in for another 2 minutes and let it rest two minutes in the pan after the oven. That seemed to be a good temp. It turned out gamey and chewy for me but that could have been because of my cut.

That insatiable 'taste for steak tartar' part of this kitchen chef almost disallows the transfer of this beautiful piece of meat to the broiler. For 7 minutes? Perhaps 2'30"-3' --at the very most most for blue to rare. This rib steak cost over $20 and certainly won't be served "medium". There will be blood!

Perfect. Put your oven rack on the top notch closest to the broiler... let it go 5 mins... pull it out and put half a stick of butter in to baste with garlic and thyme. Best dinner of the month easily.

I find it too easy to overcook steaks and chops in the sear and broil method. Much easier to take the temperature if you keep it on the range top.

Fabulous and so easy. Perfect outcome following directions as written.

This recipe is elaborate with open parameters.
We for us took a infrared Ceran grill.
For successful practice of this recipe full temperature control is decisive. The Idea of cuttting the meat is great and we had an excellent dinner.

My husband made this for Valentine's Day dinner last night. We bought a boneless rib steak, and rubbed the meat with the garlic clove, salt and pepper a few hours before cooking the meat. He did not use the broiler. Instead, he just seared it in a cast iron skillet. It was so easy but outstanding. Will make this again.

Did this exactly as written with a very nice cut of locally raised steak. Left it in the broiler for seven minutes, resulting in a perfectly medium rare, utterly delicious dinner. My steak loving boyfriend declared it as good or better than his best steakhouse steaks.

Salt /pepper the steak. Seat one side in very hot pan, 3 minutes. Flip steak and put in a 450 decreed oven, with a tbs butter for 8 mins.. cover and rest 5 mins. Medium rate. perfect !!!!

Remember to tent the streak as it rests.

Always sous vide first for doneness perfection and then sear off.

I think simply cooking steak in very hot pan on stove works better. Can't monitor done-ness in broiler, and for me the pan side (bottom) of the steak came out more seared than broiler side. Flipping meat in pan on stove allows even searing. Maybe it comes down to whether you'd rather clean the oven or the stovetop, but in either case be sure your ventilation system can handle the smoke.

Absolutely perfect! The steaks were exquisitely rare and juicy. A winter "go to" when delectable braises leave you craving...warmer weather fare.

Beef is much better salted 24 hrs in advance, regardless of cut or cooking method.

So you don't have to flip the steak?