Pan-seared ribeye
The default Lion Diet meal. One ribeye, hot pan, salt. Eight minutes from raw to plate. No technique secrets, just heat and timing.
- Variant
- lion
- Prep
- 5 min
- Cook
- 8 min
- Serves
- 1
Ingredients
- 011 ribeye steak, 300-400 g, 3 cm thick
- 02Salt, generously
- 03A heavy pan (cast iron preferred)
Method
Take the steak out of the fridge 30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towel — wet meat steams instead of searing.
Salt both sides generously. Use more than feels normal. Salt that does not stick to the meat will end up in the pan; salt that does is what crusts.
Heat the pan over the highest flame for 3-4 minutes. The pan is hot enough when a drop of water vaporises on contact within a second.
Place the steak in the pan. Do not move it for 3 minutes. The crust forms during this still time.
Flip once. Cook 3 more minutes on the second side for medium-rare on a 3 cm steak. Add a minute per side for medium.
Transfer to a plate, salt again lightly, rest for 5 minutes before cutting. Resting matters — cut too soon and the juices run out.