I want to cook a ribeye steak in a skillet on the stovetop. How do you suggest I cook it to be tender?!

I want to cook a ribeye steak in a skillet on the stovetop. How do you suggest I cook it to be tender?

do I cook it real slow or on high at first then low for a short time or on low for a little longer? I dont have much experience in red meats.
thanks!

1 day ago
the steaks ar about 1/2 to 3/4 in thick.

Rather than giving you a recipe, I will give you some of the key points for cooking a steak in a pan that will make it come out good:

1 - Always let the meat come up to room temp before cooking.

2- Get the pan very hot (cast iron is best)

3- Add cold oil to hot pan and immediatley add steak (or rub oil on steak first).

4- Sear the outside of both sides quickly.

5- Realize that red meat goes through three phases as it cooks. It will be tender at the beginning (first 5 mins or so), then if left to cook more, it will begin to get tough. Then if you cook a lot longer (20 - 30 minuts) it will begin to get very tender again and eventually fall apart after hours of cooking.

So, if you want a steak tender you have to cook it fast or slow, but not in the middle.

It's not so much if it is rare or medium that matters, it is the time spent cooking.

So if you want it tender, keep the heat as high as possible to cook it fast, keep flipping it as needed to keep it from burning. Feel the flesh with your finger to test for doneness. The steak feels fleshy like the soft part of your thunb when rare. It feels firm like your palm when well done and medium is in between. With experience you will be able to gauge the doneness like the pros do by just feeling the meat.