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How to Pan-Sear a Rib-Eye Steak

by
author image Sarah Bourque
Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.
How to Pan-Sear a Rib-Eye Steak
A rib-eye steak on a cutting board. Photo Credit AlexRaths/iStock/Getty Images

Rib-eye steak is a decadent, flavorful cut of beef. Rib-eyes do not need excessive sauce or seasoning to turn out juicy and flavorful. All rib-eyes need is light seasoning combined with a simple pan-sear. A 3-oz. serving of rib-eye steak contains roughly 127 calories. This might not seem high, but considering that many rib-eye steaks weigh in at around 1 lb., it is best to enjoy these steaks in moderation. Although rib-eye steaks are high in calories and saturated fat, they are also a good source of niacin, vitamins B-6 and B-12, selenium, zinc, phosphorus and protein.

Step 1

Sprinkle both sides of the steak with the salt, pepper, onion powder and garlic powder. Pat the meat to ensure that the seasonings are well-absorbed.

Step 2

Ad the olive oil to a large, heavy skillet. Preheat the skillet over medium-high heat until it just starts to smoke.

Step 3

Carefully add the steak to the pan and sear for five minutes, or until the steak is a nice brown color.

Step 4

Turn the steak over and cook for five more minutes for medium-rare, or until the internal temperature reaches 145 degrees F. Cook on this side to desired doneness. For extra-rare, cook about three minutes to 125 degrees F; for medium, about seven minutes to 160 degrees F. Don't cook the steak beyond medium because the meat might become dry and lose flavor.

Step 5

Remove the steak from the pan. Allow it to rest for 10 minutes at room temperature to lock in the juices.

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