DinnerHigh ProteinKetoGluten FreeQuick Recipes
Pan-Seared Ribeye Steak
15 mins
Medium
2 Servings
A ribeye is a gift of flavor, demanding nothing more than high heat and simple care. This guide shows you how to achieve a deep, salt-crusted exterior with a tender, juicy center right in your own kitchen.
For the perfect ribeye, focus on room temperature meat, a very hot pan, and consistent resting time. This method yields a restaurant-quality steak with minimal fuss.
Always test doneness by touch. A rare steak feels soft like the fleshy part of your palm below the thumb; medium feels firm like the center of your palm.
| Calories | 450 kcal |
| Protein | 42g |
| Fat | 32g |
| Carbs | 0g |
Use a digital meat thermometer. Pull the steak at 125°F for medium-rare.
No, moisture is the enemy of a good sear. Always pat it dry instead.
Turn on your kitchen vent fan and keep the kitchen windows open; high heat is necessary for the flavor crust.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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