Perfect pan-seared steaks from Serious Eats by J. Kenji López-Alt

  • butter
  • beef bone-in rib-eye steaks
  • Serves : 2

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on June 13, 2020

    This is more of a technique than a recipe, but it did work perfectly. I made this about a month ago and am just getting around to writing it up. I got a ribeye steak from my CSA and this technique produces a really perfectly cooked steak. I only cook steak about once or twice a year and I usually overcook or undercook it. The instructions here were very clear. The downside was a lot of spatter on the stovetop. Wear an apron.

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