I want to cook a ribeye steak in a skillet on the stovetop. How do you suggest I cook it to be tender?

Question

do I cook it real slow or on high at first then low for a short time or on low for a little longer? I dont have much experience in red meats.
thanks!

the steaks ar about 1/2 to 3/4 in thick.

Answer 1

Rather than giving you a recipe, I will give you some of the key points for cooking a steak in a pan that will make it come out good:

1 - Always let the meat come up to room temp before cooking.

2- Get the pan very hot (cast iron is best)

3- Add cold oil to hot pan and immediatley add steak (or rub oil on steak first).

4- Sear the outside of both sides quickly.

5- Realize that red meat goes through three phases as it cooks. It will be tender at the beginning (first 5 mins or so), then if left to cook more, it will begin to get tough. Then if you cook a lot longer (20 - 30 minuts) it will begin to get very tender again and eventually fall apart after hours of cooking.

So, if you want a steak tender you have to cook it fast or slow, but not in the middle.

It's not so much if it is rare or medium that matters, it is the time spent cooking.

So if you want it tender, keep the heat as high as possible to cook it fast, keep flipping it as needed to keep it from burning. Feel the flesh with your finger to test for doneness. The steak feels fleshy like the soft part of your thunb when rare. It feels firm like your palm when well done and medium is in between. With experience you will be able to gauge the doneness like the pros do by just feeling the meat.

Answer 2

You can braise it - that's what I would do anyway, (or hit up the husband to BBQ it on the grill - LOL).

This is how you sear the outside to seal in the moisture - get a heavy skillet, let it heat up until hot then put a little oil in the pan, put the steak in the pan and let it cook a minute until the bottom is no longer red, I usually let it brown a little, then flip it and do the same thing to the other side. Once that's done, season it very well, add some liquid, like a can of beer or water and a small can of tomato sauce (like 4-6 oz) or whatever flavors you want to incorporate into the ribeye, then cover and cook on medium heat til you get it really cooking and steamy, then lower the heat and let it stew/simmer for a little bit. The broth/pan juices make a nice coating/sauce for the meat. I generally chop up a whole onion and let it cook down in the liquid until the meat is done, then put a little onion and sauce over the top of the meat when I serve it - my husband usually comes back for more sauce. I like to use balsamic vinegar, it really tenderizes the meat, and adds additional depth to the flavor. Good luck.

Answer 3

Skillet Ribeye

Answer 4

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Do not cook them in a pan on the stove. Do not marinate them for hours. Take the steaks, and put a generous portion of Lawrys season salt, Garlic Powder and Black pepper. Turn on your broiler, low if it has that setting. Place them on the pan as far from the flame as possible. Broil for about 10 minutes on the first side, then turn and broil on the other side for about 5 minutes, this will produce Med. Rare steaks, add 5 minutes for each raise in temp you want....5 more for Medium, etc. Remember, after putting the season on the steaks to RUB it in, These will be the best ribeyes you ever had.

Answer 5

Season meat,salt & pepper. Heat your pan up, high, add a little olive oil if have. Put your meat in the heated pan. Searing the juices in. Let it go for a few minutes, then flip to the otherside for about the same time. You'll want the meat med rare. Once your done with it set it aside for a a few minutes to rest keeping the meat juicy. When cutting cut across the meat grain, otherwise it gets chewy. Another good way for cooking meats is grilling or bar-b-Qing. Nothing like a good steak cooked on the grill. I prefer not cooking with gas grills. Good luck

Answer 6

Hi dibido,
the best way to prepare medium rare (tender) is on a grill, but you can accomplish it in your skillet.

1 TBSP olive oil
Spice rub (lemon pepper, black pepper, garlic powder, powdered onion, etc.)
Tongs
Meat thermometer

Heat the skillet on high heat

Coat a plate with the olive oil, place steak on the plate and Make sure both sides are lightly coated with the oil.
Apply the spice rub to both sides of both steaks, until coated.

Start both steaks in the skillet, allow to cook for 5 min.
Use tongs to turn steaks over and allow 2nd side to cook for 5 min.

Use meat thermometer to check temperature of steak center. Between 140' and 160' is medium rare (most tender). Remove from heat when this temp is reached.

Olive oil helps adhere spices to the steak, also to create a crust as they cook. Turning with tongs helps keep juices from escaping.

Enjoy your dinner ~

Answer 7

If you like it more on the rare side, thow it in a medium hot skillet, and keep flipping it about every two minutes until it's where you like it. If you like it more well done, a little lower heat, with a lid, about four minutes each side- then cut it to check. I put my electric burner on about 3 1/2 for the rare, and about 2 1/2 for the well done. If it looks like it's gonna start to curl on either setting, take it off the heat and turn it down a tad, 'cause it's cooking a little too fast. Beef is very sensitive to heat, so better slow than fast (and stay right there with it!) Happy Chowdown!

Answer 8

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Answer 9

i cooked one last night and it was delicious!
i marinated first in Dale's seasoning and K-Paul's blackening steak seasoning and allowed to come to room temperature.
Heat cast iron skillet until very hot( if you are cooking inside you will set off the fire alarm!-use the fan!)
coat the bottom with a drizzle of olive oil and sear for about 3 minutes. then turn and sizzle 3 more minutes. (use the knob if you need to decrease the heat a little)
mine was perfect-also i used black angus ribeye steak.

Answer 10

4 minutes per side on high heat for rare, 5 to 5 1/2 for med, 6 to 7 for well, let reats 10 minutes, enjoy. Salt and Peppper 10 minutes prior to throwing in the pan.

PS. And agree with Burt, rare is the only way, oitherwise its shoe leather.