To cook a rib steak using a pan and oven method, start by searing the steak in a hot skillet to create a flavorful crust, then transfer the pan to the oven to finish cooking evenly.
Key Steps for Pan-Baked Rib Steak
- Preparation: Pat the rib steak dry and season generously with salt and pepper. Let it sit at room temperature for at least 30 minutes to ensure even cooking.
- Searing: Heat a heavy-bottomed skillet (preferably cast iron) with oil over high heat until it begins to smoke. Sear the steak for 3–4 minutes per side without moving it to develop a deep brown crust. Include searing the fat cap and edges for 1–2 minutes.
- Oven Finishing: Transfer the entire skillet to a preheated oven at 350°F–450°F. Cook for 5–10 minutes, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 120°F–125°F.
- Basting (Optional): In the last few minutes of cooking, add butter, garlic, and herbs (like rosemary or thyme) to the pan and baste the steak with the melted butter for added flavor.
- Resting: Remove the steak from the pan and let it rest for 5–10 minutes before slicing to allow juices to redistribute.
Temperature Guide for Rib Steak
- Rare: 120°F (49°C)
- Medium-Rare: 125°F–130°F (52°C–54°C)
- Medium: 135°F–140°F (57°C–60°C)
- Medium-Well: 145°F–150°F (63°C–66°C)
This method combines the high-heat searing of pan-frying with the gentle, even cooking of baking, resulting in a juicy interior and a crispy exterior.