Pan seared marinated Rib Eye Steak. Great recipe for Pan seared marinated Rib Eye Steak. Rib eye is my favorite cut of beef. A great cut of beef needs little addition, but marinade is a good start.

Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the. Pan-Seared Rib Eye Steak recipe: I love steaks grilled outside over hardwood charcoal, but in the middle of winter, in rainy weather or simply when I want a change of taste, pan-searing is the indoor method that's become my hands-down favorite. You can have Pan seared marinated Rib Eye Steak using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pan seared marinated Rib Eye Steak

It's of Marinade:.
You need 1 cup of pinot noir wine.
It's 1 cup of cran-pomegranate juice.
You need 1/4 cup of low sodium soy sauce.
Prepare of slivered onions.
It's of to liking fresh cracked black pepper.
You need 3 of Rib eye steaks, about 12 oz each.
It's 6 tbsps of butter, 2 tbsps for each steak.

Pan-searing is the restaurant technique of searing on the stove top, then finishing the dish in the oven. Learn more about how your broiler works here. Pan-Frying : Pan-frying the ribeye on the stovetop is one of the quickest and easiest methods, allowing you to keep an eye on it throughout cooking. As we live in the North, we have come to really appreciate a perfectly pan seared steak.

Pan seared marinated Rib Eye Steak instructions

Using a Pyrex casserole dish, place marinade ingredients and steaks, cover and refrigeratate for 1 hour.
Remove from fridge, uncover and turn steaks over, replace in fridge and marinate for another hour.
Remove steaks from fridge, get a pan very hot on the stove, add steak, and some of the slivered onions, then pan sear for about 2 mins.
Turn steak over and sear for 2 mins.
Turn steak again, add 2 tbsps butter on top of each steak and reduce heat to medium, cover for 2 mins.
Turn steak again, cover for 2 mins more.
Remove steak and serve, steak will be cooked medium rare, pour pan juices on top of steak, season to preference, let rest at least 5 minutes before cutting.
Add more time to covered cooking for well done steak if desired.

Now don't get me wrong, I love grilling my steaks as much as anyone else!. However, when it's already covered in snow outside with below freezing temperatures and an insane wind chill…well, I'm just not going to brave the elements. Season the steaks with the salt and pepper. The reason you preheat is that the steak tastes better when the edges get seared quicker. A preheated pan allows the ribeye to brown evenly, eliminating the water and creating a sweet caramelization.