Cook a Ribeye Steak in MINUTES with a Secret Cold Sear Trick!

If you're looking for a delicious and easy way to cook a ribeye steak, then this is the video for you! In this quick and easy recipe, we'll show you how to cold sear your steak in minutes, resulting in a delicious and juicy steak that's perfect for any dinner!

DIRECTIONS:
1 Apply salt to the steak about 30 minutes to an hour before cooking.
2 Add pepper and place the steak into a room temperature, non-stick cooking pan (no greasing of the pan needed)
3 Turn the heat on high and cook for 2 minutes, after 2 minutes, flip the steak and cook the other side for another 2 minutes
4 Flip the steak over again and reduce the heat to medium and cook for 2 minutes. Keep flipping the steak every 2 minutes until the steak reaches the desired internal temperature.
5 Pull the steak from the heat and let rest for 5 minutes. Apply butter during the resting period if desired.
6 Serve

Internal Temperature Chart for Steak
Rare remove from heat @ 118 degrees for final temperature of 120
Medium Rare remove from heat @ 125 for final temp of 130
Medium remove from heat @ 136 degrees for final temperature of 140
Medium Well remove from heat @ 143 degrees for final temp of 150
Well Done remove from heat @ 154 degrees for final temp of 160

MUSIC BY:
Ambient

BUSINESS INQUIRIES & COLLABORATIONS:

Equipment Used:
As an Amazon Associate, I earn from qualifying purchases.

Sony Camera Lens - e 11mm f1.8 aps-c ultra-wide-angle prime lens
Video Edited with: DaVinci Resolve 18
YouTube Analytics: Tubebuddy

Tag Words
Ralph, Food, Ralph Knows Food, Cooking, Cooking shows, easy recipes, recipes, simple recipes, meals, easy meals, simple meals, beginner cooking, beginner meals, beginner recipes, southern cooking, southern cuisine, comfort food, How to cook steak, how to make steak, keto, cold sear, reverse sear, grilling, steak, ribeye, meater, meater thermometer,

[shadow-wulf]

He says, "Let's get started, " and STARTS! Thank you, so many others say let's start, then they have 20 minutes of graphics, music, chatter about stuff competed unrelated. Oh and thanks for the technique

[timivers]

Retired chef here, just saying this is great! The science of it is brilliant.👍🏻

[MarkRVillano]

Having cooked ribeye steaks a number of different ways (including this one), as a matter of personal preference give me a pan that's scorching hot right from the git-go every time.

[patriciamiley]

I like this method! No smoking up the kichen. Thank you!

[taylorgallion]

Very cool simple method for searing steaks. I am a professional cook, most people who don't cook or don't like to cook think it's always so difficult and complex. This is a simple method for a quick steak that just about anyone can do. Love it!

[maryloudelossantos]

Thank you for sharing valuable helpful TIPS. I am a ribeye steak lover. I appreciate your precious time greatly.

[johnroy]

Great cooking system Ralph! Thanks for sharing!

[plantfeeder]

Rib eye, Chuck eye, Top Sirloin. I cook ALL steaks by cold searing method. I also set my timer at 1:55 as I find it takes about 5 seconds between flipping and starting the timer. I love this method and it cuts cooking time in half.😊

[lizz]

Thank you for the tip on how to chose a ribeye

[candissdelcastillo]

You have an excellent teaching style. Never had seen this technique before. Will be trying it out soon.

[minisniper]

one of the worst looking steaks cooked by "pro" ive ever seen

[jimjiminy]

I never heard of a cold sear before today. Watching your video. Wow Ralph, awesome but keep up the good work. I can almost smell it from here smelling it is only part of the battle. I want to taste it. It looks so tasty and ribeyes are not my favorite steak but you sure did make this one look delicious. Thank you again sir

[christopherwright]

I'm getting into meat more after being mostly vegetarian. I can't wait to try this technique, Thanks!

[Jocitbutryit]

Thank you for the in-depth process of cooking my favorite cut of beef. I never knew it could be that tender cooking it cold.

[Billybobzzz]

YIKES! Way too much grey area! After spending a fortune on such an expensive steak you don't want to ruin it by attempting a "cold sear", you took way too long to cook it which is why you got so much grey area (two Thord of the steak is ruined). At home we cook hot and fast, no flipping once its cooked on each side and we don't get any grey area at all and it tastes far better than the mediocre steaks that have so much grey area, and we gear a better sear than what we see in this video.

Try it hot and fast to see the difference yourself.

[michaelsantullo]

Hi Ralph... I thoroughly enjoyed your method of cooking steak in a cold pan, particularly ribeye which I love.
One suggestion I might have for you is to give us more "close-up" shots of the food you are preparing so we can benefit from what the food item looks like as it is progressing to be cooked.
Keep up the great work Ralph.

Mike Santullo
Albuquerque, New Mexico USA

[tkjho]

I think the grey rim is a bit to thick, the real medium part is about 50% of the steak.

[allenfullerton]

That's a perfect steak ! looks awsome.

[denniswildman]

Cold sear rocks - I know there will be a bunch of flamers in the comments saying to sous vide, fuckem, who has time for that?

[CL-imlk]

Another way to cook steak. I’ve been a reverse sear fan but it takes a long time and needs some planning when you want your dinner on time. I’ll try this method. Thanks!