Ribeye steak with corn and roasted carrots
Serves 2 · 35 minutes · Classic frying pan
A hot carbon steel pan gives the same deep sear as a grill, right on your hob. The vegetables go in last, in the steak's butter, and end up as good as the meat.
Ribeye (entrecôte) seared in a hot carbon steel pan gets a deep, crisp crust and stays juicy inside. Pat the steak dry and salt it, sear it over a high heat without moving it, baste with butter and take it off at 54–56 °C core temperature for medium rare.
Ingredients
Serves 2
- 2 ribeye steaks, about 250 g each, at room temperature
- 2 corn on the cob
- 6 small carrots
- 1 red onion
- 8 cherry tomatoes
- 2 tbsp rapeseed oil
- 25 g butter
- 2 garlic cloves
- A few sprigs of rosemary or thyme
- Flaky sea salt and freshly ground black pepper
Method
- Take the steaks out of the fridge an hour before cooking. Pat them dry with kitchen paper and salt them on all sides.
- Parboil the corn for 5 minutes. Halve the carrots lengthways and cut the red onion into wedges.
- Heat the pan with the oil over a high heat until it is almost smoking. Sear the steaks for 2–3 minutes on each side without moving them.
- Lower the heat, add the butter, crushed garlic and herbs, and baste the steaks with the foaming butter. Take them off at 54–56 °C core temperature for medium rare and rest for 5 minutes.
- Fry the corn, carrots, onion and tomatoes in the pan juices until coloured. Slice the steak against the grain and serve with flaky salt.
Why it works
Let the pan get properly hot before the steak goes in, and do not move it until it releases on its own. That gives you a crust no non-stick pan can match.
FAQ
What core temperature should ribeye be?
Take it off at 54–56 °C for medium rare. It rises a couple of degrees while resting; for medium, take it off at about 60 °C.
Why should the steak be at room temperature?
It cooks more evenly. A steak straight from the fridge turns grey at the edges before the centre has warmed through.
Why rest the steak before slicing?
Resting lets the juices settle, so less runs out when you cut it. Five minutes is enough for a steak.
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