RPCookin
Executive Chef
I pan fried a 1½" ribeye last night for dinner - stainless tri ply pan, medium high heat on the largest burner on my gas range. Took it to 120° on my Thermapen, then let it rest to 130°. Perfect medium rare.
I salted the meat with Kosher salt for an hour and a half at room temp before I started cooking. I heated 1/4 cup of oil short of smoking, then put the steak in. I just kept flipping it every 2 minutes until the internal temp was right. I basted the top side with the hot oil a couple of times between each flip, and for the last flip (internal temp was about 105°) I added 2 pats of butter and a rosemary sprig to flavor the basting oil.
It was delicious. I could have grilled it, but it was just windy enough to dissuade me from cooking out there in the dark. Besides, there are things that I can do in a pan that can't really be done on the grill.
I salted the meat with Kosher salt for an hour and a half at room temp before I started cooking. I heated 1/4 cup of oil short of smoking, then put the steak in. I just kept flipping it every 2 minutes until the internal temp was right. I basted the top side with the hot oil a couple of times between each flip, and for the last flip (internal temp was about 105°) I added 2 pats of butter and a rosemary sprig to flavor the basting oil.
It was delicious. I could have grilled it, but it was just windy enough to dissuade me from cooking out there in the dark. Besides, there are things that I can do in a pan that can't really be done on the grill.
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