Raymon Kim's Whole Ribeye Steak
A professional technique using two thick skillets stacked together to maximize heat efficiency, achieving a juicy, evenly cooked steak without an oven.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using two thin skillets stacked together improves heat conduction and retention, allowing thick cuts to cook evenly throughout without burning the outside—just like an oven.
- When grilling whole cuts, avoid frequent flipping; let each side develop a perfect crust before turning to lock in juices.
- Sautéing the flour with the other ingredients creates a silky, thick consistency that adheres smoothly to the meat rather than sliding off.
Recommended for
- Those who want to master restaurant-quality thick-cut steaks using only a single frying pan without an oven.
- People preparing a flawless meat dish to impress family or celebrate special occasions.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Raymon Kim's Striploin Steak
- Raymon Kim's Ribeye Steak Salad
- Sam Kim's Striploin Steak
- Ttukdak Hyung's Ribeye Steak
- Striker Chef's Confit Rib Eye Steak
- Striker Chef's Hanwoo Ribeye Steak with Truffle Shower Cream Sauce
- Okjubu's Ribeye Steak Donburi
- Kang Leo Kobe-Style Sirloin Steak Donburi
- Kim Ho-yoon's Striploin Steak
- Jung Ho-young's Ribeye Steak
