Rare Pan Fry Beef Ribeye Cap Steak
fast cooking of boneless USDA prime
6 portions
6mGot these on Costco and didn't had a grill or outside area to cook. Pan frying is usually too messy for me, but in our apartment it's the only option. I guess this recipe is more about the process of leaving the meat at room temperature and pan frying at maximum heat to reach a nice rare point.
What you will need
2 lb beef ribeye cap steak
1 tsp salt
1/2 tsp black pepper
(Nutritional facts 895 calories, 99.18 g fat, 0.12 g carbohydrates, 0.02 g protein, 108 mg cholesterol, 240 mg sodium)How to cook
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Rest 30 minutes at room temperature
This is the most important step, specially if you like more to the rare side and your meat is thick.
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I don't use any oil with rib eye. It's so greasy that I find it tastes better when it cooks on its own fat.
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Try to minimize the grease spills by using a lid to drive smoke to the exhaust fan. This is the most efficient way I found to keep things as clean as possible when frying steak.
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When cooking at high temperature, my preferred rare point is ready in about 3 minutes on each side.
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Try to fry the sides as much as possible. I usually just flip them around.
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This is my preferred rare point. Remember that keeping the steak at room temperature is key to having it nice and hot at this point.
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You can achieve a nice pink point by lowering the temperature and closing the lid. At home I like rare and my wife likes pink like this, so I eat first and she waits for 5 minutes more.
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