How to Pan-Sear the Perfect Ribeye: A Professional Top Chef’s Guide | Kristen Kish

Elevate your home cooking with this professional guide to preparing the perfect pan-seared ribeye steak accompanied by a fresh pomegranate vinaigrette and crispy leek fritters. The Perfect Pan-Seared Ribeye Learn why cooking in a cast-iron skillet on the stovetop can be superior to grilling for developing a special crust. • Preparation: Bring your meat to room temperature before cooking to ensure even heat distribution. • The Sear: Use a neutral oil with a high smoke point, like grapeseed oil. Season aggressively with kosher salt and black pepper. • Technique: Lay the meat away from you in a hot pan to avoid oil splatters. Once in the pan, do not touch it; this allows the crust to develop without steaming the meat. • Aromatics: Enhance the flavor by adding shallots, a whole head of garlic, and fresh herbs like thyme and sage to the pan. • Butter Basting: Finish the steak by basting it with unsalted butter once it's nearly done, infusing it with the flavor of the toasted herbs. • Resting: Always let your meat rest for as long as it cooked to retain juices. Find the full recipe and professional techniques at the link below! _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://www.tastemade.com/plus LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ