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Michael Symon's Pan Roasted Rib Eye

Pan Roasted Rib Eye Michael Symon
Rib Eye Steaks with Shallots and Garlic
skill level
Easy
time
30-60min
servings
4
cost
$$
Contributed by :
Pan Roasted Rib Eye Recipe: A flavorful spice rub along with the shallots and garlic yield a tasty and tender piece of steak.
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ingredients
  • 2 Ribeye steaks (2" thickness)
  • 1 tablespoon Kosher Salt
  • 1 tablespoon ground Coriander
  • 1 tablespoon ground Cumin
  • 1 tablespoon Paprika
  • 1 tablespoon Tumeric
  • 1 tablespoon Chipotle Powder
  • 2 tablespoons Olive Oil
  • 2 medium Shallots (skin on; quartered)
  • 4 cloves Garlic (skin on; smashed)
  • small bundle Thyme
  • 2 tablespoons Unsalted Butter
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Ribeye steaks (2" thickness)
    1 tablespoon Kosher Salt
    1 tablespoon ground Coriander
    1 tablespoon ground Cumin
    1 tablespoon Paprika
    1 tablespoon Tumeric
    1 tablespoon Chipotle Powder
    Remove your steaks from the fridge 30 minutes prior to cooking them to take the chill off. Mix together the salt, coriander, cumin, paprika, turmeric and chipotle powder and season the steaks liberally on both sides.
  • 2
    2 tablespoons Olive Oil
    2 medium Shallots (skin on; quartered)
    4 cloves Garlic (skin on; smashed)
    small bundle Thyme
    2 tablespoons Unsalted Butter
    Preheat a large cast iron skillet over high heat. When the pan is hot, add the olive oil along with all four ribeyes and cook until they are very dark golden brown on one side, 2 to 3 minutes. When the steaks have a nice crust on them, flip and cook for another 2 to 3 minutes, then add the shallots and garlic with the thyme. Add the butter and begin to baste the steaks, letting everything pan roast together. Continue to baste the steaks until they are cooked to your preference. By now they should be medium rare and can be removed to a plate to rest for 5 minutes. Slice and serve.
  • 3
     
    If you would like your steaks cooked a little longer, for medium or medium-well, finish them in a 400 degree oven until steaks reach desired temperature, remembering that they will carry over an additional 5 to 10 degrees while resting.

    Helpful Tips:
    1. Use whatever spices you like for the dry rub. If you make too much of it, you can save it for future use.
    2. You can salt and rub your steak the night before you cook it. If you want to get your steak ready fast, set your oven to 375 to 400 degrees to finish it off. If you have more time, you can set it to 200 and finish it more slowly. Use a meat thermometer to ensure you cook it to the right temperature.
    3. In a rib eye, there is a part of meat called the deckle that has a thick strip of fat. It is often thrown out but Michael recommends eating this part of your steak, which is packed with incredible flavor.
     
 
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