Steaks aren’t exactly the easiest thing to cook, but I finally got it right with this perfect pan-seared ribeye. It’s great for Valentine’s Day, date night, or Tuesday night dinner!
We don’t do “romance” in our house…not in the traditional sense, anyway. I mentioned in my Amaretto & Toblerone fondue post on Monday that we haven’t celebrated Valentine’s Day in the 17 years we’ve been together, and we don’t buy each other gifts for birthdays, Christmas, etc. (though we do usually go out to dinner to celebrate birthdays and always for our anniversary). Time spent together is more our thing.
Anyway, this post is not for me to get sappy about my marriage. I’ll spare you guys that. My point is this: when I started thinking about recipes that I could share for Valentine’s Day, I realized that I really didn’t have any….well, many anyway. Oops. When I think of Valentine’s Day, I think of steaks, seafood, and chocolate. Those just aren’t things that I don’t cook a lot.
We just had friends over a few weeks ago for fondue, so my fondue recipe was fresh in my mind…no-brainer. I thought that was going to be it, but then…it came to me. I’ve been reading The Food Lab by J. Kenji Lopez-Alt, the managing culinary director at Serious Eats. As I was reading the “steak” section I developed a massive steak craving, so I went to the store, picked up a ribeye, and followed Kenji’s directions to medium-rare perfection.
I used to think that the only way to cook a great steak was on the grill, but it turns out that a cast iron skillet is pretty much the perfect vessel for creating an amazing pan-seared ribeye. That’s great news, since you guys know about my love affair with my Lodge cast iron skillet. Salt it, sear it until you get a perfect crust, rest it, and sauce it up (or don’t, but you’ll be missing out if you don’t make my coffee cream sauce). Add a baked potato and some garlic-cheese biscuits, or maybe some creamed spinach and crusty rolls, and you’ve got a recipe for a perfect Valentine’s Day. Or a perfect date night. Or just a perfect dinner.
What are you waiting for? Make this perfect pan-seared ribeye tonight!
Serving Size: 1/2 to 1 steak
- 1-2 one pound boneless ribeyes
- salt and ground black pepper
- 1-2 tablespoons canola oil
- 1 tablespoon butter
- 1/2 medium onion, diced
- 1/2 cup heavy cream
- 2 teaspoons instant coffee granules
- Several hours (or the night before) you want to cook the steak, generously salt and pepper the steak(s). Set on a wire rack on a baking sheet. Do not cover. Place in the refrigerator until you are ready to cook.
- Preheat the oil (one tablespoon for one steak, two tablespoons for two steaks) in a medium skillet (preferably cast iron) over high heat until just smoking. Place the steak(s) in the pan and cook, turning frequently (every 30 seconds to minute) until a good crust forms and the internal temperature reaches 130 degrees for medium-rare. If the pan starts to smoke too much, turn the heat down to medium-low to medium.
- Once the steak is done, remove it to a plate and cover with foil to rest for five minutes.
- Turn the heat to medium and add the butter. Add the onion and cook until it begins to soften. Stir in the cream and the instant coffee granules. Cook and stir until thickened. Salt and pepper to taste.
- Serve the steaks whole or halved with sauce.
The cooking method is from The Food Lab by J. Kenji Lopez-Alt. The sauce is my recipe.