Pan-Roasted Rib Eyes

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These pan-roasted rib eyes offer a truly indulgent dining experience, combining a beautifully caramelised crust with a tender, melt-in-the-mouth interior. By searing the beef in a hot frying pan before finishing it in the oven on a bed of aromatic rosemary and thyme, you ensure the meat absorbs deep, savoury herb flavours. This cooking technique allows for a precise finish, making it an excellent choice for those who appreciate a perfectly cooked steak infused with rich, unsalted butter.

As a diabetes-friendly main course, this dish focuses on high-quality protein and natural fats, providing a satisfying meal without the need for refined carbohydrates. It is a sophisticated yet simple option for a weekend dinner or a special occasion. Pair the sliced rib eye with a classic Béarnaise sauce and a side of steamed green vegetables for a balanced, low-glycaemic meal that is both nutritious and comforting.

Ingredients for Pan-Roasted Rib Eyes

900g 1 1/2"-2"-thick bone-in rib eyes, frenched
Kosher salt and coarsely ground black pepper
10 ramitas de tomillo
5 ramitas de romero
6 cucharadas (3/4 de barra) de mantequilla sin sal, dividida
2 tablespoons grapeseed oil, divided
Béarnaise Sauce

How to make Pan-Roasted Rib Eyes

Preheat oven to 204°C. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Scatter thyme and rosemary sprigs evenly in bottom of a roasting pan; dot with 60ml butter.

Melt 1 tablespoon butter with 1 tablespoon oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2-3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Repeat with remaining 1 tablespoon butter, 1 tablespoon oil, and steak.

Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 52°C for medium-rare, about 20 minutes, or to desired doneness.

Transfer steaks to a cutting board. Drizzle 1 tablespoon herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates. Don't forget to set out the bones for those who like to gnaw on them. Serve with Béarnaise Sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.