Pan-Seared Rib-Eye

Total Time:
15 min
10 min
5 min

1 to 2 servings

  • 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.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.7 550
My meat came out SO tough I couldn't eat it and yes I followed the recipe to a T. Usually Alton's recipes are stellar but this one did not work out for me at all...I'll try it with another piece of meat and see how I like it but for now I give it a 1 because my steak was not edible.  item not reviewed by moderator and published
Y'all who complain about smoke ARE NOT READING THE RECIPE! You ONLY ADD THE OIL TO THE MEAT. It literally says "add to hot, DRY pan" if you followed the instructions there would not be an issue with smoke. Smdh.<div>Other than that, a fantastic recipe. Also would recommend cooking a little longer than 2 minutes on each side.</div> item not reviewed by moderator and published
Thatch the salt, if you sensitive. No smoke issues... Just follow the recipe. Great steak. item not reviewed by moderator and published
Wow best way to cook a rib-eye steak! This is a fool proof recipe. Instead of using oil I bought some lawry's lime marinade from publix and let it sit for about 5 hours. By using the marinade the steak does not sear as much as if you were to use oil. If my family sees anything "black" they don't want it. Just a preference though. Also if you're cooking multiple steaks clean your skillet very good because it needs to be free of oil and juice for the next steak. item not reviewed by moderator and published
I have been using this method for quite a while now, since I could never cook a rib-eye to my satisfaction and found this recipe. My preferred method is grilling, but this gives me a perfectly cooked ribe-eye every time. item not reviewed by moderator and published
It's called "blackening" people; a cooking method developed by Chef Paul Prudhomme. Yes...there is smoke. item not reviewed by moderator and published
I am confused by the reviews that say that oil is added to the pan? The recipe only says to lightly coat the steak with oil then salt and pepper. Add steak to dry pan. Maybe that is why everyone who added oil to the pan is getting smoked out? Thanks for the great, easy and quick method of cooking a steak. item not reviewed by moderator and published
I have no idea who Alton Brown is but after trying his method for cooking steak, I'm, pretty much, going to believe anything he says! I've been endeavoring to teach myself to cook. In the past, I've been complimented on my steaks. But my method, at best, was just a bit chancy. (I would try different ways with each steak and I never timed anything.) What Brown's method seems to do is to give the home cook the ability to make a "restaurant quality" steak—and I mean like that of a high-end steak joint! I think a lot of it has to do with getting the skillet to a high temperature, and starting the steak at room temperature. I used grape seed oil and had no problem with smoke. (I patted the oil on the steak. I did not add the oil to the pan.) However, I still prefer a filet or strip steak to a ribeye. I will be using this method with those cuts. Fabulous! item not reviewed by moderator and published
The recipe was AMAZING. It was by far the best steak that I've ever cooked. The Addendums to Alton's recipe though: 1. Use Avocado oil. It's a bit more expensive, but has the highest smokepoint that you can find to cut down on the smell and burning eyes. Plus, its pretty healthy. 2. There is a TON of smoke. Remember that a chemical reaction is taking place on the outside of the steak. The natural result of this is smoke, so be prepared. I don't have a vent hood, and my little stove fan did not even come close to cutting it. That being said recipe was so good, I didn't even mind the burning eyes and smoky house. 3. The cook times are a bit short. I did the optional instructions, and left it on for 3 minutes per side in the oven. At that point the meat inside was very pink. I like it that way, but my wife was not thrilled (she usually orders well-done). My steaks were about 1.5 inches thick and I thought that 3.5 min per side would be perfect. item not reviewed by moderator and published
after taking people's reviews into consideration, i followed the directions to a tee, even using a stopwatch. i used a light olive oil, as it was the highest smoke point oil i had, at 410°F. fortunately, the 90° shortage didn't prove to be an issue. high smoke point oil is a must! although the steak looked fabulous and had a great crust, the 1.5" thick rib-eye ended up more rare than medium rare, which really wasn't a problem for me, but was less appealing to my boyfriend. next time, i might add the extra 2 oven minutes, as per Alton's tip. or maybe it was just my fault, as i could have taken a tad too long while trying to safely flip the steak over in the oven, releasing heat. although the timing of it all initially intimidated me, this method was fun and yielded a delicious steak. i bravely rested it for only the two minutes and was delighted that the steak didn't bleed. and even though it didn't cook a little more as i was expecting, it stayed warm on my hot plate. 4.5 stars! item not reviewed by moderator and published
I didn't add oil to the pan, but when the steaks hit the pan they smoked and there was a little bit of flames as well. But even getting smoked out, these steaks turned out wonderful. item not reviewed by moderator and published
get a new boyfriend, that is the way steak is served. item not reviewed by moderator and published
;) item not reviewed by moderator and published

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Make It 5 Ways: Steak