Mastering Pan Seared Cast Iron Ribeye Steak with Gordon Ramsay’s Expert Tips

Gordon Ramsay cast iron ribeye steak is so tender, mouthwatering, and well-marbled; in my opinion, ribeye is the king of all Steak cuts and quality. It’s become one of my favorite cuts of beef. Seared in oil with the skillet and basted in butter, then finished by melting herb butter and on top.

(Also see How to Cook Filet Mignon)

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Impress your dinner guests with a restaurant-quality steak. Mastering cooking a pan-seared cast iron ribeye steak is a must. And who better to learn from than the renowned chef Gordon Ramsay? Using Gordon Ramsay’s expert tips, this article will show you how to cook the perfect ribeye steak. The flavor is incredible, and the steak is cooked to perfection in 15 minutes for a medium-rare steak.

You’ll learn everything you need to know to cook a mouthwatering steak that’s crispy, juicy on the inside, and full of flavor. You will love everything about this ribeye steak recipe!

The Perfect Ribeye Steak Recipe?

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While the Pan-seared ribeye steak relies on individual taste, some essential guidelines and advice can help you hone your steak-making skills and make the most of your prime cut. Ensure the pan or grill is hot and follow the directions below, guiding the opposite for steaks up to 2 12 inches (4 cm) thick.

There is a common belief that searing steak quickly at a high temperature “seals” the outside of it into an impermeable, crisp crust that prevents moisture from escaping during cooking. The reverse is also true-the crust that forms when the steak is seared quickly at high heat and is not waterproof. Seared steaks dry out more quickly than ones that are not seared, as the high heat used to brown them dries out the interior more rapidly. (Las Vegas Gordon Ramsay Restaurants: Steak, Seafood, Pub Fare and More)

How To Cook A Steak In A Cast Iron Skillet With Butter In Oven

1. Heat a 10-to-12-inch skillet and place the skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
2. Once the oven reaches 500 °F, remove the skillet and place it on the stove over medium-high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large kosher salt and ground black pepper pinch.
3. Instantly lay the rib eye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
4. Place a pat of herb butter on top of the ribeye, remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes as the butter melts.

Equipment You Need To Make Gordon Ramsay Ribeye Steak in The Oven

To make Gordon Ramsay’s Ribeye Steak in the Oven recipe, you will need a few key pieces of equipment to ensure the dish turns out perfectly.

Here are some of the essential items you will need:

1. Cast iron skillet: A cast iron skillet is necessary for searing the ribeye steak and transferring it to the oven.
2. Tongs: Tongs are essential for flipping and handling the steak.
3. Meat thermometer: It’s important to cook the steak to the right internal temperature to ensure it is tender and juicy. A meat thermometer is an essential tool to achieve this.
4. Chef’s knife: A sharp chef’s knife is needed to trim any excess fat from the ribeye steak and to slice it properly.
5. Cutting board: A sturdy cutting board is needed for slicing the steak and other food prep tasks.
6. Oven mitts: When transferring it from the stove to the oven and back, you will need oven mitts to handle the hot cast iron skillet.

With this essential equipment, you’ll be well on your way to making Gordon Ramsay’s delicious Ribeye Steak in the Oven recipe at home.

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(Learn more about Gordon Ramsay’s Kitchen Essential Tools)

Top Cooking Techniques and Tips for Cooking Steaks

How to pan-sear a ribeye steak to taste great and to be as tender and flavorful as possible while cooking, remember to keep these tips in mind;

1. Choose Cast iron skillet vs. other types of skillets
2. Select a thick cut with good marbling for a moist, flavorful steak.
3. Seasoning for ribeye steak is salt, pepper, and pat dry for 40 minutes before cooking.
4. Sear on high heat for a delicious crust and a soft, juicy center.
5. Flip your steaks frequently for even cooking.
6. Rest the steak to ensure maximum juiciness.
7. Finish offcuts thicker than 1/2 inch in the oven.
8. If you want to add extra flavor to your steak, spoon butter over it during the final stages of cooking.
9. Make your sauce in the same pan and let the gelatin from the meat thicken it.

When the steak is seared at high heat, a beautiful brown crust is formed, enhancing the visual appeal and releasing many mouthwatering taste molecules through the Maillard reaction. The resulting savory flavor makes the steak even more delicious and satisfying.

How Long To Leave Steak Out of Fridge Before Cooking?

• All the professionals say to remove your steak from the fridge for about 20 minutes, bringing it to room temperature before preparing it, because a cold steak won’t cook.
• Bringing the meat to room temperature before searing seems to speed up cooking. This makes little difference and could even pose a health hazard. In the center of a medium-thickness steak, it takes 2 hours to raise 41° F, and during this time, infection-causing bacteria may have formed on the surface.
• Searing meat kills off bacteria on the surface but won’t kill all the toxins infused into the meat. When utilizing a thin skillet the only time it is worth warming meat before cooking (but not to room temperature) is when using a thin skillet; a cold steak could drop the pan’s temperature to below the minimum 284° F (140°C) needed for browning.

How To Tell If Steak Is Ready With or Without Thermometer

An instant-read thermometer is the most reliable way to test meat, but you can also measure beef by color and texture. The finger test below, collectively with how the meat looks, helps you decide when the steak is ready for your desire.

• RARE: Cook for 2 1/2 minutes on each side until the internal temperature reaches 135° F (57°C). A rare steak feels like the base of the thumb when the thumb and index finger touch. Steak has a juicy texture; while muscle fibers have firmed and the color is pinker, much moisture persists.
• MEDIUM-RARE: Cook for 3 minutes on each side until the internal temperature reaches 145° F (63°C). A medium-rare steak has a similar texture to rare but is pinker and firmer, feeling like the thumb’s base when the thumb and middle finger touch.
• MEDIUM: Cook for about 5 minutes on each side until the temperature reaches 160° F (71 °C), most of the proteins clump together, and the meat is light brown. Firm and moist, it feels like the base of the thumb when the thumb and ring finger touch.
• Well Done: Cook for about 6 minutes on each side until the internal temperature reaches 165° F (74°C); the steak is tougher, drier, and darker as more proteins coagulate and force moisture from cells. The steak feels like the base of the thumb when the thumb and little finger touch.

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