Pan-Seared Rib Eyes
Pan-Seared Rib Eyes
Get this quick and easy meat recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Easy
  • Technique Searing
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 2 bone in Ribeye chops, 1 in thick
  • 2 tablespoons Paprika
  • 1 tablespoon Ancho Chilli powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Coriander
  • 1 tablespoon Kosher salt
  • 1 tablespoon Brown sugar
  • 1 tablespoon finely ground Coffee
  • ¼ teaspoon Cayenne
  • Grapeseed oil
  1. In a small bowl, mix all spices, coffee and salt well. Rub spice mixture onto each side of ribeye and let sit at room temperature for 20 minutes.
  2. Preheat oven at 500°F. Place a cast iron skillet on high heat. Drizzle a little bit of grapeseed oil in skillet. Sear ribeye on each side for one minute. Do not touch. After the second flip, place skillet in preheated oven. Cook for 3 minutes then flip and continue cooking for another 3 minutes for medium rare. 5 minutes on each side for medium. 7 minutes on each side for medium well
  3. Remove from heat, place on a cutting board Cover with foil for 10 minutes and let rest. DO not rush this part
  4. Slice meat off bone. Then slice filet top with salted herb butter. Serve

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