Here’s a rewritten version with more detail:
Pan-Seared Ribeye Steak for Lunch
Introduction
Indulge in the rich flavor and tender texture of a perfectly cooked ribeye steak.
This recipe guides you through preparing a mouthwatering pan-seared ribeye steak, ideal for a satisfying lunch.
Ingredients
1.5-2 pound ribeye steak (preferably at room temperature)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon paprika (optional)
2 cloves garlic, minced (optional)
Fresh parsley or thyme for garnish (optional)
Instructions
Preheat and Season: Preheat a skillet over medium-high heat.
Season the ribeye steak with salt, pepper, garlic powder, and paprika (if using).
Sear the Steak: Add olive oil to the preheated skillet.
Sear the ribeye steak for 3-4 minutes per side, or until a nice crust forms.
For medium-rare, cook for an additional 5-7 minutes after searing, depending on the thickness of the steak.
Finish with Garlic: If using garlic, reduce heat to medium and add minced garlic to the skillet.
Cook for 1 minute, ensuring the garlic doesn’t burn.
Rest the Steak: Once cooked to your desired level of doneness, remove the steak from the skillet and let it rest on a plate for 5-10 minutes.
Serve: Slice the ribeye steak against the grain. Garnish with fresh parsley or thyme if desired.
Serve immediately and enjoy!
Tips
nsure the steak is at room temperature before cooking for even cooking.
Don’t press down on the steak with your spatula while it’s cooking, as this can squeeze out juices.
Use a meat thermometer to check for doneness.
Medium-rare is typically between 130°F and 135°F.
Variations
Garlic Butter: Mix softened butter with minced garlic and a pinch of parsley. Spread on top of the steak during the last minute of cooking.
Herb Crust: Mix minced fresh herbs (like thyme, rosemary, or parsley) with a bit of olive oil and salt. Rub this mixture onto the steak before searing.
How to Store
Refrigerate: Cool the steak to room temperature, then refrigerate in an airtight container for up to 3 days.
Freeze: Wrap the cooled steak tightly in plastic wrap or aluminum foil and freeze for up to 6 months.
Conclusion
This pan-seared ribeye steak recipe offers a straightforward method for achieving a deliciously cooked steak.
With its rich flavor and tender texture, it’s perfect for a special lunch treat. Experiment with the suggested variations to find your favorite way to enjoy this culinary delight.