Pan-Seared Rib-Eye

624 Ratings
Recipe courtesy ofAlton Brown

Total: 15 min Prep: 10 min Cook: 5 min

Yield: 1 to 2 servings

Level: Easy



  • 1 boneless rib eye steak, 1 1/2 inches thick
  • Canola oil, to coat
  • Kosher salt and ground black pepper


  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Show more
Show: Good Eats
Episode: Steak Your Claim

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624 Ratings

I am relatively new to eating, let a lone cooking steak.  My boyfriend, however, is a steak lover and enjoys it often.  Not being familiar with different cuts of meat nor their cooking methods, when I asked, "What sounds good for dinner?" and he replied, "Ribeyes, please!," I immediately came to FoodNetwork and was so thankful to find this cooking method!  <div><br /></div><div>While I let the steaks come to room temperature, I made a dry rub consisting of cumin, onion powder, garlic powder, black pepper, and Italian seasoning.  Then I did the salt crust.  After that, I followed the directions, as written, and added two extra minutes (4 total on each side) for a perfect "Medium."  They were fabulous, if I do say so myself!  Thank you, Alton for the expertise, and for helping a fledgling meat-eater/cooker out!</div> See All Reviews Post Review

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