Rare Pan Fry Beef Ribeye Cap Steak

Boneless USDA prime. Superfast: 6 minute

 
Rafael Sanches avatar
Rafael SanchesPublished on 77 days ago

Got 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.

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1 Comments

What you will need

2.14 lb beef ribeye cap steak

1 tsp salt or totaste

1/2 tsp or totaste

How to cook

1

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.

2

Add salt

3

Add pepper

4

Add steaks at maximum heat

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.

5

Use a lid to minimize the mess

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.

6

Flip steaks after 3 minutes

When cooking at high temperature, my preferred rare point is ready in about 3 minutes on each side.

7

Full heat for another 3 minutes

8

Fry sides

Try to fry the sides as much as possible. I usually just flip them around.

9

Rare steak is Ready!

10

Rare point

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.

11

Pink achieved lowering temperature

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.

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.

12

Enjoy!

13

Did it again!

Comments

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Charles Nesbit avatar
Charles Nesbit49 days ago ☰
Use garlic salt instead of plain salt for seasoning.
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