Recipe: Pan-Seared Rib Steak

Name: Pan-Seared Rib Steak
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 beautiful rib steaks; 1 knob of butter; oil; salt and freshly ground pepper; 1 small onion

By chef patrick Asfaux 5/5 (1 review)

Prep 5 min

Cook 5 min

Total 10 min

Servings 2 serv.

Pan-seared rib steak is an iconic dish of French gastronomy. It consists of a slice of beef, generally from the back part of the animal, which is pan-seared over high heat to obtain a crispy crust while keeping a juicy and tender center. This dish is served with fresh fries and béarnaise sauce, a sauce made with vinegar, shallots, chive stems and capers that brings a touch of acidity to the meat. The preparation of pan-seared rib steak requires special attention to achieve perfect cooking, as it should be rare to preserve all its flavor and tenderness. This dish is often served in traditional French restaurants and is appreciated for its simplicity as well as its rich taste. It is also possible to prepare it at home by following the appropriate cooking steps.

Ingredients for 2 servings

Adjust for

servings

2 beautiful rib steaks
1 knob of butter
oil
salt and freshly ground pepper
1 small onion

Step-by-step directions

1 Take your rib steaks out of the fridge 1 hour before cooking.

2 In your pan, heat the butter and 1 spoon of oil, then sear the meat well and cook for 2 minutes on each side (rare). Add a small new onion cut into pieces for the jus and above all only salt and pepper once your rib steaks are cooked. I think a good maître d'hôtel butter pairs very well with a pan-seared rib steak, but you can also make them with a red wine sauce (vigneronne or marchand de vin style) or serve them sliced with a little cooking jus on top. You can serve them for example with good pommes pont-neuf (fries) precooked at 285°F (140 °C) then fried again at 355°F (180 °C) when you're ready to eat them. You can serve it with a compound butter, guaranteed success.

A chef's advice

Pan-seared rib steak comes down to one precise detail: 2 minutes per side over high heat, not one second more if you want it rare. That's where many people go wrong, lowering the heat out of fear of burning it. Sear first, then wait. On winter evenings, when you need something straightforward and quick, it's your best friend: 15 minutes flat from the market to the plate.