Recipe by Bull BBQ , Chef Amy Aberle-Rogan. Used with permission.
Pan Seared Rib-Eye Steak
Pan Seared Rib-Eye Steak
A detailed steak masterclass for the grill. A thick-cut rib-eye, seared in a scorching hot cast iron pan on the grill, basted with butter, garlic, and thyme. This is the recipe for when you want to cook the perfect steak outdoors - proper technique, proper rest, proper result.
Ingredients
- 2 rib-eye steaks, approximately 3cm thick (350-400g each)
- Flaky sea salt and freshly ground black pepper
- 2 tablespoons rapeseed oil or other high-smoke-point oil
- 30g butter
- 3 cloves garlic, lightly crushed
- 3 sprigs fresh thyme
Method
- Remove the steaks from the fridge 30 minutes before cooking. Pat dry with kitchen paper and season very generously with salt and pepper on all sides.
- Place a cast iron pan on the grill over direct high heat. Preheat with the lid closed for 10 minutes - the pan should be smoking hot.
- Add the oil to the pan. Carefully lay the steaks away from you. Do not move them for 3-4 minutes until a deep, dark crust forms.
- Turn the steaks. Add the butter, garlic, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and baste the steaks continuously by spooning the bubbling butter over the top. Continue for 3-4 minutes for medium-rare (internal temperature 52-55°C).
- Transfer to a warm plate and rest for at least 5 minutes. The internal temperature will rise a further 3-5°C during resting.
- Slice against the grain and serve, spooning the pan juices over the top.
Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.
Cedar Tip
Whole muscle steaks like rib-eye can safely be served rare, medium-rare, or however you prefer - only the surface needs searing. Letting the steak come to room temperature before cooking ensures more even results. Rest for at least 5 minutes after cooking - this lets the juices redistribute so they stay in the meat, not on the plate.
