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Pan-Seared Ribeye Steak (Medium Rare)
Hoofdgerecht

Pan-Seared Ribeye Steak (Medium Rare)

20 minVoor 1Nutri-Score C€€€
van @gracekellyanneats15 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

1 persoon
  • ribeye steak (about 2.5 cm thick, patted dry)Vlees350 g
  • olive oilVoorraadkast15 ml
  • garlic powderKruiden en specerijen2 g
  • garlic saltKruiden en specerijen3 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • salt (extra, for a good crust)Kruiden en specerijen3 g
  • butterZuivel15 g

per portie

Voedingswaarden

1.062kcal

Koolhydraten
2 g
Eiwitten
88 g
Vetten
78 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Keukentang
  • spoon

stap voor stap

Bereiding

  1. Dry and season the steak

    • Pat the ribeye dry with paper towels.
    • Season generously on both sides with garlic powder, garlic salt, plenty of black pepper and extra salt.
    • Flip and repeat on the second side.
    Stap 1

  2. Heat the pan

    • Place a large pan over medium-high heat.
    • Add the olive oil and let it get really hot until it shimmers.
    Stap 2

  3. Sear the first side

    • Lay the steak in the hot pan; it should sizzle loudly.
    • Cook undisturbed for about 4 minutes to build a crust.
    Stap 3

  4. Flip and baste

    • Flip the steak and cook for 2 minutes.
    • Add the butter, tilt the pan slightly and spoon the foaming butter over the steak for the final 2 minutes.
    Stap 4

  5. Rest and serve

    • Pull the steak out of the pan while it looks perfect.
    • Let it rest briefly before slicing and serving.
    Stap 5
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