This post was sponsored by Moyer Beef. However, all opinions are 100% my own.
Flavorful Pan Seared Rib Eye Steak Recipe
Have you ever wondered how fancy restaurants serve steaks that are so yummy? At our house, my husband is the grill master, and I just stay away from the grill because it scares me. I’m not sure why but I just prefer to let him do the grilling. There’s a secret to an absolutely delectable finished steak though, and it doesn’t use a grill! Instead, this savory steak secret involves using a heavy cast iron skillet! Try out my Flavorful Pan Seared Rib Eye Steak Recipe, and you’ll enjoy phenomenal steaks every time.
The reason using a cast iron skillet is the secret trick to perfect steaks is that you get a much better sear than on the grill. Searing a steak quickly on a high heat helps to achieve the perfect internal temperature and also leaves you with a thick, caramelized crusty outside. The only way to get this “all-over” sear is with a heavy metal pan to transfer heat to the entire steak’s surface; in this case, I use a cast iron skillet.
But, even with an awesome pan, a good steak must start with… a good cut of meat! Pan seared rib-eye steaks have loads of flavor. The rib-eye cut tends to be a fattier steak, and the marbling throughout contributes to the excellent flavor and juiciness.
I can’t use just any rib-eye for my Pan Seared Rib-Eye Steak Recipe though. When we have steak night at our house, I head for my local store’s selection of Moyer Beef and pick out a great rib-eye! I know with a Moyer Beef steak cut, I’m getting beef from a small and local family farm. Small farms devote time to raising beef cattle with care and respect. Also, since Moyer Beef sources from local farms throughout the Northeast, I know our steaks didn’t get frozen and travel from across the country, but instead are fresh and ready for the grill. Or, pan, in this case!
I hope you get the chance to try out a fresh and delicious steak from Moyer Beef with my perfect-every-time Pan Seared Rib-Eye Steak Recipe! Let me know how you love it!
There’s a secret to an absolutely delectable finished steak and it doesn't use a grill! Instead, this savory steak secret involves using a heavy cast iron skillet! Try out my Flavorful Pan Seared Rib Eye Steak Recipe, and you’ll enjoy phenomenal steaks every time.
- Rib eye steak (an inch and a half thick)
- Himalayan salt
- Freshly ground black pepper
- Rub salt and pepper into steak.
- Let sit it at room temperature for one hour.
- Heat a cast-iron skillet up to 425° and cook the steak on both sides until it reaches 135° in the middle and then put it on a cooling rack.
- Wrap in foil and let sit 10 minutes and then eat immediately.