How to cook a ribeye steak without a cast iron skillet
No cast iron skillet? No problem! Learn all the tips and tricks about how to cook a perfectly juicy steakhouse-quality ribeye steak without a cast iron skillet.
Servings: 4 peope
Calories: 576kcal
Ingredients
- 1 rib eye steak about 1.5" thick, 1.5 pounds, patted dry with a paper towel, at room temperature
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
Flavoring for Cold Sear and Classic Sear Method
- 2 Tablespoons butter
- 6 garlic cloves
- 2 sprigs rosemary
- 4 sprigs thyme
Air Fry and Grill Method
- 1 Tablespoon canola oil
Instructions
Method #1: Stovetop cold sear using a non-stick skillet
- Cold sear the steak. Place the room temperature steak on a cold non-stick pan. Turn the flame up to medium-high heat and cook for three minutes on the top bottom and sides. Reduce the heat to medium and cook for 2 minutes on all sides to build a nice crust.
- Flavor the steak with butter, garlic and herbs. Turn the heat to medium low and add unsalted butter, garlic cloves, rosemary, and thyme. Baste the steak with the flavored butter turning it every minute or so, until an instant thermometer inserted into the center of the steak registers 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done.
- Rest the steak. Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately with the roasted garlic.
Method #2: Stovetop classic sear using a heavy skillet or pot
- Cook the steak. Heat up a heavy, oven-proof skillet on high heat for at least 5 minutes, Add a teaspoon of olive oil. Sear the room temperature steak on the top and bottom for 3 minutes each.
- Flavor the steak. Turn the heat to medium. Add unsalted butter, garlic cloves, rosemary, and thyme. Baste the steak with the flavored butter and sear the top, bottom and all sides for about 2 minutes each. Continue cooking until an instant thermometer inserted into the center of the steak registers the right temperature for your preferred doneness - 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done.
- Rest the steak. Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately with the roasted garlic.
Method #3: Stovetop classic sear and oven
- Preheat the oven. Preheat oven to 375°F.
- Cook the steak. Heat up a heavy, oven-proof skillet on high heat for at least 5 minutes, Add a teaspoon of olive oil to the hot skillet. Sear the room temperature steak on the top and bottom for about 3 minutes, each to develop a good crust.
- Flavor the steak. Turn the heat to medium low and add a pat of butter, garlic cloves, rosemary and thyme. Baste the steak with the flavored butter and sear the sides for about 2 minutes each.
- Cook the steak in the preheated oven. Place the steak into the hot oven and continue cooking until an instant-read thermometer inserted into the center of the steak registers 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done. When we cook medium-rare steak the cooking time for the internal temperature of the steak to reach 125°F is about 8-10 minutes.
- Rest the steak. Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately with the roasted garlic.
Method #4: Air Fryer
- Air Fry the Steak. Brush the steak with olive oil on all sides. Line the air fryer with parchment paper. Place the steak in the air fryer. Air fry at 400°F for about 8 minutes, flipping halfway. Continue air frying at 1-2-minute intervals until an instant thermometer inserted into the center of the steak registers 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done. The amount of time will depend on the model and thickness of the steak.
- Rest the steak. Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately.
Method #5: Outdoor grill
- Preheat and prep the steak. Preheat the grill to 300-350°F. Brush the steaks with olive oil to enable searing and prevent sticking. Place the steak over the indirect side of the grill. Close the lid and cook for 10 minutes. Flip the steak. Close the lid and cook for another 10 minutes. Insert an instant read thermometer into the center of the steak. Aim for 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done. Continue cooking until you reach the target temperature. Move the steak directly over the hot coal. To get the perfect sear for diamond shaped grill marks, position the steak at 45° to the grill grates and cook for about 2-3 minutes. Rotate another 45° then cook for another 2-3 minutes.
- Rest the steak. Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately.
Video
Notes
- "Dry" the steak in the fridge. After you purchase your steak, dry it thoroughly with paper towels. Place the steak on a small wire rack on a plate for 1-2 days in the refrigerator. Moisture on the surface of the steak will evaporate creating a dry surface which will cook to a tasty crisp crust. If you are concerned about bacteria growth, cover your steak with a cheese cloth or paper towel.
- Don't salt the steak prior to cooking. While many home cooks prefer salting their steak prior to cooking to draw out the moisture and pre-season, we do not as this can also dry out the steak. We prefer to cook a steak with a dry surface to create a crisp brown surface and then add salt and pepper to the steak after cooking for the juiciest steak possible.
- Bring the steak to room temperature. Leave the steak on a counter for at least an hour prior to cooking. This ensures that the steak cooks evenly.
- Dry the steak right before cooking. Pat the raw steak with a paper towel right before cooking so that the surface is as dry as possible. Excess moisture can cause the steak to steam and not fry.
- Save the pan sauce to make gravy. Do not discard the leftover oil after making the steak - use it to make a delicious mushroom gravy.
- Always rest the steak. The secret to tender steak is to allow the steak to rest. This allows the muscle fibers to relax and for the juices to redistribute evenly, ensuring a juicy steak. Note that the steak continues to cook while it is resting, and the internal temperature will go up by about 5°F. Thus, removing the steak from the heat source at just the right temperature is essential.
- Use a meat thermometer. Just a few extra minutes can mean the difference between a good and amazing steak. A meat thermometer is crucial for pinpointing the time to remove the steak from heat so that you get a perfect steak. Follow the table below to determine the precise level of doneness.