Comments on: Pan Seared Ribeye

By: John I. Carney

John I. Carney — Fri, 12 Feb 2010 22:10:08 +0000

You might want to elaborate on why not to use Teflon, for those who haven't heard. It's not just a culinary matter — nonstick coatings can release a gas at very high temperatures that can cause flu-like symptoms. You should never preheat a dry, empty nonstick skillet at high temperatures.

http://www2.dupont.com/Teflon/en_US/products/safe...

By: Lisa F

Lisa F — Mon, 19 Jan 2009 20:28:22 +0000

I have my butcher cut the ribeye into thirds, then fry with some Vanzants seasoning and onions….onto a bun or grilled rye with some cheese or A1 and a yummy ribeye sandwich. DH loves these and it’s quick and easy for a weeknight….pluse two can eat off of one steak, he eats 2, I eat 1.

By: Tracy

Tracy — Tue, 16 Dec 2008 17:26:00 +0000

I have a special cast iron grill pan that gives me that nice grooved markings on my steak. Its not a substitute for the wonderful flavor I LOVE from charcoal but it works in the winter. You are so right about the pan needing to be screaming hot. They just dont sear right if they arent. Thanks for the awsome tip!

By: Judith

Judith — Sat, 13 Dec 2008 04:38:29 +0000

Heather, that sounds wonderful! My mouth is watering just reading the recipe. Next time our local butcher (yes, we have one!) puts these steaks on sale, I’m there!