To cook a medium ribeye steak in a frying pan, you can follow these steps:
Choose a good-quality ribeye steak that is approximately 1 to 1.5 inches thick. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
Pat the steak dry with paper towels to remove any excess moisture. Season both sides of the steak generously with salt and pepper or your preferred seasoning blend. You can also rub a small amount of oil on the steak to help with browning.
Heat a frying pan (preferably a cast-iron skillet) over medium-high heat. Add a small amount of cooking oil with a high smoke point, such as vegetable or canola oil, to the pan. Swirl the oil to coat the bottom of the pan evenly.
When the pan is hot, carefully place the ribeye steak in the pan. Allow the steak to cook without moving it for about 3-4 minutes, or until a nice brown crust forms on the bottom.
Flip the steak using tongs or a spatula. Cook for another 3-4 minutes for medium doneness. Adjust the cooking time according to your desired level of doneness: about 2-3 minutes for medium-rare or 4-5 minutes for medium-well.
To check for doneness, use a meat thermometer inserted into the thickest part of the steak without touching the bone. For medium doneness, the thermometer should read around 145°F (63°C).
Once cooked to your desired doneness, remove the steak from the pan and transfer it to a cutting board or plate. Allow it to rest for a few minutes, tented loosely with foil. This resting period allows the juices to redistribute and ensures a juicier steak.
Optionally, you can add a pat of butter on top of the steak during the resting period for extra richness and flavor.
After resting, slice the ribeye against the grain into thin slices and serve immediately.
Remember, cooking times may vary depending on the thickness of the steak and the heat of your stovetop. It's always a good idea to use a meat thermometer to achieve your desired level of doneness. Enjoy your ribeye steak!