How to Pan Fry USDA Prime Ribeye

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How to Pan Fry USDA Prime Ribeye ..
I'm not going to claim this comes out perfect each and every time.
but this method has to be one of the most consistent way to cook ribeye.
same principle can be used on your Hasty Bake or similar charcoal grill.

first:

USDA Prime Rib .. a bit too fatty, but what the heck on sale for $8lb at Sams whole 19lb ribeye.

add sprig of home grown rosemary

crushed garlic ready

fresh ground pink salt or what doctor tells me not to do

fresh ground black pepper corn

crush rosemary pedals

ready to cook ..

 

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insert in handy dandy Wolfgang Puck pressure oven or any oven at 200f for about 1 hour or until internal temp reaches 110 to 115f

how to make plain white rice perfect every time.
fill up a cup of desired size, big or small of plain white rice.
this is plain jane Sam's rice 25lb for $8

then add 2x times water in same cup used to measure rice.
example 1 cup plain white rice dry, add two cups water into tight sealing pot with lid.

bringing to boil on high. when lid boils over, turn down to simmer for 15min.
set a timer with buzzer for 15min if you have one. turn off fire at 15min and allowed to cool for about 10min or so. perfect rice with little to no fuss ..

fyi .. don't take lid off to peek during cool down. that will let steam out and ruin rice.

check temp .. almost 100f or almost ready to cook. time to start heating up large cast iron pan.

115f internal temps .. it's time to cook

 

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start preheating your cast iron pan or any other heavy skillet.
add chunk of butter and peanut oil if desired. my preference is peanut oil due to high temps allowed without burning.

extreme high heat is what you want. objective is to sear your ribeye.
since internal temps of 115f is a known. a nice sear is all you need to finish.

depending how one desires rare, medium rare, medium well or what ever.
experiment with cook times. my preference is 2-3 min on first side being careful not to move to much to allow crust to form. take a large spoon and ladle hot liquid fats on top of ribeye. you want to do this constantly the entire time cooking.

use a timer if possible .. keep track of that time. after 2-3 minutes flip ribeye over. ladle hot liquid fat all over .. allow garlic and rosemary to cook under ribeye for one minute. then move ribeye around to free up garlic. spoon liquid with garlic on top of ribeye. sear for another minute ... you are done!

ready to plate ..

add chunk butter

add peanut oil to allow volume of liquid to ladle

ready to drop into hot pan with butter and peanut oil

try not to move for a minute to allow crust to form

constantly ladle hot liquid on top of ribeye

almost ready to flip

flip that bad boy and allow garlic and rosemary to cook under ribeye

 

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move ribeye and ladle cooked garlic on top of ribeye

constantly ladling hot liquid on top of ribeye .. almost ready to plate

time to plate that bad boy

skillet of dumplings cooked while ribeye was heating up

ribeye on table
that's circa 1933 Frankoma plate, mug is circa 1960 John Zink Frankoma mug.

add white rice to dumplings and ribeye .. ready to eat!

 

[jfssms]

When do you plan to fry that bad boy?

 

[ignerntbend]

No mango?

 

[RickN]

Reverse sear?

 

[jfssms]

That looks really nice. There is a reason the ribeye is the best cut of Beef.

 

[jfssms]

No mango?

David, does mango pair well with tons of garlic?

 

[tyromeo55]

I dont know... looks great and all but to me a great steak only needs salt. Next Wednesday my 4 Wagyu NY strips are going to be here. That is all I plan on doing to the ones I'm going to eat (two are a gift)