- Fat Ribeye
- Grapeseed Oil
- Some Rosemary
We’re gonna do is sear the meat and the skillet. Then we’re gonna transfer to an oven where it’ll finish cooking through. Evenly today we’re working with a nice big fat ribeye. You can do this with anything any cut of meat you can do it with a half chicken do with a nice center cut piece of fish like salmon. Alright i’ve got a nice hot skillet ready to go. So i’ve got about a tablespoon of grapeseed oil in here. It’s got a high smoke point, it’s perfect for searing, it’s shimmering. But not smoking yet so it’s time to sear in order to get this brown crispy perfect crust.
I’m gonna let it sear on this side for about seven eight minutes. All right now most people think about cooking meat is you just searing both sides. But when they cut this thick. You’ve got to cook all four sides and so that’s what i’m doing here and i’m gonna roll this into the skillet you keep rendering out the fat. Now it’s time to flip it and pop it in the oven. All right looking good you’re gonna want to cheat a little bit use it digital read thermometer. We’re gonna take this to about 120, 125 for medium rare that’s some rosemary fill the time big knob of butter.
It’s gonna take these juices tilt the skillet and drizzle, the juices over the stick. Alright it’s time to transfer to the platter you want to take all these herbs and all this garlic and serve that with the stick. Alright so we’ve had an agonizingly long wait of 10 minutes it’s time to cut into it. So there you have it pan-roasted ribeye two simple steps searing in the skillet finishing in the oven. It’s even cooking every time.