Reply to How to cook a tender steak without a grill

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[quote=Anonymous][quote=Anonymous]I just pan fry ribeyes in lard or butter on medium heat for 4-5 minutes per side and let it rest for a good 5 minutes before slicing into it.  Add after it cooks on each side.

Super easy.

The reason most steak isn't tender is because it is overcooked.[/quote]

This is my method too, and ribeye is my favorite.  If the steaks are very thick, I may finish in a 425 oven for a minute or so.

PSA: use restraint when flipping the steaks.  Ribeye is fairly fatty, and a careless or over-exuberant flip can result in hot fat splashing into your face or eyes.  Related fun fact:  The cornea is the fastest healing tissue in the body, at least according to my opthamologist.

OP--you want to make sure to start with a tender cut.  Filets, ribeyes, and flat iron steaks are all very tender.  Sirloins, T-bones and porterhouses as well.  You want to save chuck and top and bottom round for slower cooking, and flank steak does best when marinated for several hours before it is cooked rarish.   [/quote]

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