4 Easy Steps To Sear A Ribeye
With a Baking Steel Griddle up your sleeve, your searing game can increased ten-fold with our 4 easy steps to Sear. Get your steel, grab a delicious ribeye and your favorite pair of tongs, it's time to start searing steaks on your Baking Steel Griddle.
Remember, most home cooks are not using enough heat when they sear. Don’t be afraid! Get your Griddle cranking upwards of 500 F, which takes about 10 minutes tops.. With the collaboration of our insanely hot Griddle and a beautiful Ribeye from Wholefoods, we have created another "crust to crave.". The sear you get off the Griddle, with any food, is amazing. Both sides of your steak will have an even, deep brown color resulting from the caramelizing of proteins. Our Griddle was up to about 550 degrees for this steak, which cooked to a perfect medium rare. All it took was maybe 4 minutes per side. Before you sear, season your steak with a little salt and pepper, and you are good to go.
1 ea Rib-eye Steak (Dry-aged because why not?!)
Let your steak come close to room temperature, so take it out of the refrigerator 10-15 minutes before searing.
Season your steak ahead of time. In our opinion, salt and pepper is all it takes.
Use high heat to get a hard sear and crust on all sides. We seared this Ribeye for 4 minutes per side, and used our tongs to lift and sear off the edges..
And most importantly, let the steak rest after the sear, give it 5 minutes to lock in the juices before slicing.