Alton Cooks the Superstar Sabotage Tournament: Steak

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A pan seared rib eye rests on a platter.

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Pan-Seared Rib-Eye Steak 02:41

Don't waste a great cut of meat: here's how to pan-sear a perfect rib-eye.

At its most basic, a surf and turf dish includes one seafood and one land-based element, so on this week's Cutthroat Kitchen: Superstar Sabotage tournament Heat 3 battle, host Alton Brown stretched that definition to include inferior versions of those components when he auctioned off ingredient swaps that included canned tuna for surf and liver for turf. For fans watching at home, surf and turf most likely connotes a dinner of lobster and steak, and likely an elegant one at that, but when it comes to steak, it doesn't have to be saved for a special occasion.

If you don't often make steak at home, try Alton's simplest-ever recipe as a go-to starting place. His Pan-Seared Rib Eye (pictured above) boasts more than 500 user reviews and a glowing 5-star rating. Best of all, since his foolproof technique suggests making the steak on the stove, there's no grilling required, which means you can enjoy meaty flavors year-round.

Click the play button on the video above to watch him make this 15-minute dinner and learn more of his steak-cooking secrets.

Get the Recipe: Pan-Seared Rib Eye

Tune in to Cutthroat Kitchen on Sunday at 10|9c, and don't miss the Superstar Sabotage tournament on Wednesdays at 9|8c.

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