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Classic Pan-Seared Ribeye Steak

2017.09.13

Servings: Serves 2

 

About this Recipe:

This technique creates a great mouth-watering charred steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.

 

Ingredient List:

1 (16-ounce) Certified Angus Beef ® ribeye steak

LE CREUSET cast iron signature skillet

1 teaspoon peanut or canola oil

1/2 teaspoon coarse kosher salt

1/4 teaspoon freshly cracked black pepper

3-4 thyme sprigs

2 garlic cloves, partially crushed

2 tablespoons butter

 

Instructions:

Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.

Place steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.

 

Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.

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February 15, 2018

Heart shaped steak, 1lb King Crab legs, and Swiss cheese fondue. Whenever you’re in the mood for a dinner like this, come see us. We will teach you about the meat, how to cook it, and tips/tricks, for example, how to cut the crab legs for easy eating!

Consider us your neighborly encyclopedia of meat.

Happy Valentine’s Day from your friends at Old World Meats. 🌹

February 14, 2018

In case you missed our Reverse Searing video it last night:

• Season your steak with salt and pepper, garlic if you’d like.

• Bake at 225° until you reach your desired temperature and pull it out of the oven. Be sure to use a temperature probe in the deepest part of the steak! This steak was done rare at 125°, medium rare is 135°, medium is 140°, medium well is about 150°, well is about 160°. ALWAYS err on the lower temperature. You can always cook a steak further, you can’t “uncook” an overdone steak.

• Let rest for 10 minutes covered in tin foil.

• Sear with truffle butter on highest setting your stove offers. 2 minutes per side.

• Serve while sizzling! Enjoy!

February 12, 2018

Have you ever wondered why steakhouse cuts of meat always seem to have a consistent juicy hot pink color throughout and a dark crusted sear on the outside? The truth is, it is easier than you’d think! And FOOLPROOF! Tune in, you’ll be amazed!

Tomorrow Nicole will go live on Facebook to teach you how to reach steakhouse perfection in 45 minutes.

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