Skillet Seared Rib Steak Dinner

Skillet seared rib steaks with spinach

A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib-eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.

The term “cowboy ribeye” or “cowboy cut” is often used in American restaurants for a bone-in rib eye. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia, “ribeye” is used when this cut is served with the bone in. With the bone removed, it is called “Scotch fillet”.

rib steaks

It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.

First and of foremost importance to searing the perfect skillet steak is the skillet.

You need a large, well-seasoned, cast iron skillet (12-16 inch, a similar sized dutch oven will work in a pinch). If you don’t have a cast iron skillet, go buy one. If you’re not willing to buy one, stop reading now, you can’t make this recipe.

Perfect Skillet-Seared Rib Steak

Perfect Skillet-Seared Rib Steak Dinner
2 bone-in rib steaks, at least 1 1/2-inches thick, about 1 pound each
Kosher salt
Freshly ground black pepper
2 tablespoons grape-seed oil
1/2 cup butter
8-10 cloves of whole peeled garlic
1/2 cup white onion, chopped
1/4 cup fresh parsley, chopped
1/2 cup dry Sherry

Pre-heat oven to 300F.

Perfect Skillet-Seared Rib Steak

Pat steaks dry with paper towels. Allow to rest at room temperature for at least 40 minutes and up to 2 hours.

Heat oil in a large cast iron skillet over high heat until heavily smoking. Season steaks liberally with salt and pepper, add steaks, onions, and garlic to the skillet and cook for 3-5 minutes per side, flipping just once.

Perfect Skillet-Seared Rib Steak

Remove steaks to a pre-warmed baking dish and place in preheated oven. Leave onions and garlic in the skillet, add parsley.

Reduce the heat under the pan to medium, and let cool slightly (add a little more oil if necessary).

Sauteing garlic and onion

Add sherry and butter and saute, stirring and scarping up any browned bits left from the meat, simmer until liquid is reduced by half. Replace steaks to the skillet and flip to coat evenly.

Sauteing garlic and onion

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Move steaks and sauce to a warm baking dish and place in the oven to finish (do NOT wipe the skillet clean!)

Cook to an internal temp of 130F. Remove steaks from oven and spoon with pan sauce. Tent loosely with foil. Allow to rest for at least 5 minutes before serving.

Seared rib steak

Meanwhile, cook spinach in skillet (see below.)

Baked sweet potatoes with chili butter

Baked Chili Sweet Potatoes
(Cook before the steaks, finish right before serving)

4 medium swet potatoes
2 tsp. Mexican chili powder
4 Tbs. butter
Salt & pepper to taste

Baked sweet potatoes

Preheat oven to 400°F.

With a sharp knife, slash sweet potato skin 4-5 times.

Place in pre-heated oven and bake until tender, 45 minutes to 1 hour.

Baked sweet potatoes

Slice each potato open, lengthwise, and squeeze gently from the ends to create a pocket.

Using a fork, fluff and mix up the internal part of the potatoes with salt & pepper.

Baked sweet potatoes with chili butter

Place 1 Tbs. butter into each pocket, and sprinkle with chili powder. Set aside and allow butter to melt before serving.  

Sauteed spinach with lemon and almonds

Sauteed Fresh Spinach
2 Tb. butter
4 cloves fresh garlic, thinly sliced
2lbs fresh spinach leaves, washed and dried
1 fresh lemon, juiced
1/4 cup slivered almonds, toasted

THIS is the reason (and the only reason) we didn’t finish our steaks in the skillet.

Over medium heat, add butter and garlic, cooking briefly, then add all spinach to the skillet and toss frequently until starting to reduce.

Sprinkle all with fresh lemon juice, toss again, sprinkle with almonds and serve.

Skillet Rib Steaks with garlic and onions

Plate all, spoon additional pan sauce over the steaks, and serve.


Chef Perry


Chilean Lomito, Paleo Style

Lomito Paleo Style

Second only to a well made Bahn Mi, the traditional Chilean Lomito is my favorite sandwich. Pork and avocado is one of the great complimentary food pairings in the world, and nowhere is the better evidenced than in the Chilean’s favorite street food.

I have made many, many, lomitos in my time, but on my current experiment with Paleo eating, I decided that instead of giving up my favorites, I’d see if I can reinvent them in a way that won’t get “the look” from my wife.

This one turned out pretty darn good.


Chef Perry

Chilean Lomito, Paleo Style

2 lg. pork steaks, boneless
2 Tbs. Ghee (clarified butter – recipe below)
2 Tbs. Grapeseed oil
4 cloves garlic
2 tbs oregano
kosher salt and fresh cracked black pepper to taste
1 carrot, diced
1 yellow onion
2 celery stalks, diced
2 cups homemade chicken stock
2 ripe avocados
1 Tbs. fresh lime juice
3 firm Roma tomatoes, sliced
1 cup Paleo Mayo (recipe below)
1/4 cup coconut milk
2 tsp. Mexican chili powder

Mise en Place

Mise en Place
Thin slice tomatoes, cube avocados, peel and smash garlic. Dice onion, carrot, and celery.

Prepare/Warm chicken stock. Roll and squeeze lime. Whisk mayo and coconut milk with chili powder, pour into a small squeeze bottle, and set aside to chill.

Bring pork steaks to room temperature.

Stir avocados into a thick, chunky paste, season with a pinch of salt & pepper, and a squirt of lime juice.

Pounded pork steak

Pound pork steaks to an even 3/4 inch thickness, and season both sides of pork with with salt, pepper and oregano.

In a large skillet, over high heat, brown pork steaks on both sides in 1tbs ghee and 1 Tbs. grapeseed oil.

Set aside and keep just warm.

Pan fried pork steak

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Add remaining ghee and oil to pan, along with the carrots, onion, garlic and celery. Saute until veggies start to soften.

Add the chicken stock. and cool until reduced to about 1/2 cup of liquid. Strain, discard veggies, and return liquid to the skillet over medium heat. Add pork steaks and cook one minute, flip, and remove the skillet from heat and let rest two minutes.

When pork is done Remove from braising liquid, and set aside.

Again, reduce the braising liquid, this time by half.

Lomito Paleo Style

After pork has rested 5 minutes, slice it very thinly. Fan pork onto a warmed plate and brush with reduced braising liquid. Top with tomato slices, and dress generously with coconut-chili-mayo. Top with a big dollop of of avocado.

Serve and enjoy!

Chef Perry

Paleo Mayo

2 egg yolks
3 tsp lemon juice
1/2 cup olive oil
1/2 cup coconut oil

Mix the yolks and 1 tsp lemon juice. in a food processor on low. Very (VERY) slowly begin drizzling in the oil, drop by drop to create an emulsion (too much oil, to fast, will cause the mixture to separate.

As the emulsion forms and everything starts to thicken, you can add the oil a little faster.

Once all of the oil has been added, and your mayo is thick, whisk in the rest of the lemon. Taste and season with salt and pepper to taste.


Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine, and religious rituals. Wikipedia

1lb Unsalted grass-fed butter (1 pint)

Cut the butter into one inch cubes, and melt over medium heat, gently stirring it frequently, until a thick, white foam begins forming on surface. Continue to stir until it starts to simmer, then reduce heat to medium low.

Cook the butter 5 minutes, stirring just once or twice, allowing more foam to form, until you see milk solids (curdles) beginning to form on the sides of the pot (this is a good thing). Scrape the sides of the pot to help the solids sink to the bottom.

Continue to scrape the sides and bottom of the pot gently so the solids don’t burn, as the butter becomes clearer. When a second foam begins to form on top, you’re ready to strain your ghee. Remove from heat and let the foam settles for a minute.

Line a metal sieve with cheesecloth and set directly over a quart-size bowl, and strain the mixture into the bowl. (Discard the milk solids.) Cover the jar loosely and allow to set for 4-6 hours at room temp.

Ghee will keep in the pantry for months, so no refrigeration is necessary.