Pan-Seared Rib-Eye

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

Yield:
1 to 2 servings
Level:
Easy

Ingredients
  • 1 boneless rib eye steak, 1 1/2 inches thick
  • Canola oil, to coat
  • Kosher salt and ground black pepper
Directions
Watch how to make this recipe

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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.7 558
These were great! Keep in mind that it will only take 2 minutes per side if your steaks are 1/2 inch thick. My 1 1/2 inch rib eyes took 7 minutes on each side in the 500 degree oven for medium rare. Followed the recipe exactly (oil on the steak, not in the pan) and while there was some smoke, it was FANTASTIC!! Printing this one. item not reviewed by moderator and published
Followed this very easy instructions and received a perfect mid rare rib eye.<br />This is my #1 method from now on. <br /><br /> item not reviewed by moderator and published
This was a relatively fast and easy way to make a perfect steak and the only method I'll use for all steaks from now on. My rib-eyes were beautiful and a perfect medium rare. Next time I will open a window and turn on the fan before I start because I did set off the alarm.  I used a large cast iron skillet and the smoke only lasted a moment.  item not reviewed by moderator and published
I anticipated "SMOKE" as I'm aware that when you heat a pan at 500 degrees, in the oven, and then leave it on the stove on high heat no matter what you put on the surface there will be smoke! I turn up my range hood to high and open all doors and windows in preparation prior to putting steaks on the hot pan. Alton's method turns out an easily excellent steak so use common sense while using this method. item not reviewed by moderator and published
I followed the recipe exactly using a dry pan with oil coated steaks.  The smoke was so thick that it took opening doors and fanning the smoke alarm in our apartment for several minutes for the smoke to dissipate.  I didn't have a cast iron pan, so I used my Berndes pan, which is supposed to be able to handle flambeing.  Once I got the smoke out, I continued to cook the steak in the oven and it turned out very good.<br /> item not reviewed by moderator and published
My delmonici ribeyes came out perfectly cooked using this method.  I will bump up the seasoning next time to compensate for the lack of flavor from not grilling. item not reviewed by moderator and published
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> item not reviewed by moderator and published
Really a simple technique (not really a recipe). As noted, LIGHTLY coat the steak in canola (I used vegetable) NOT THE PAN and you won't have any significant smoke. I cook a lot and this is truly an easy to follow method that yields outstanding results. I used high quality cut as well. <div><br /></div><div>Another winner from AB. He hasn't failed me yet. If you don't know it already, his turkey is the best turkey recipe ever....yes, ever.</div> item not reviewed by moderator and published
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
Prepared this recipe exactly as written; it was raw. 2 1/2 minutes per side did not cook to medium rare but raw. Sorry, 1/2 star would be better. item not reviewed by moderator and published
This is a FANTASTIC recipe when it is followed. Oil is never added to the pan - the recipe says to coat the steak in oil. You will have no smoke problem if you follow the directions. I don't have some amazing vent hood either (mine is actually not very good at all) so that's not why I have no problem. Timing is everything in comedy and cooking. Read more at: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html?oc=linkbackTasty? What do you think? item not reviewed by moderator and published
I liked it but my smoke alarm went off for 10 minutes. item not reviewed by moderator and published
Great recipe! I also had issues with smoke the first time . . . A LOT of smoke. I used a good-quality refined canola oil and still got a lot of smoke so I tried safflower the next time and that helped a lot. I cut down the temperature a little too although that required a bit more cooking time of course. But I got a really good steak out of it. Worth a little smoke if you ask me. :) item not reviewed by moderator and published
I knew there would be smoke, but I didn't anticipate how much smoke would be generated. It was thick smoke that billowed out almost as if it was on fire. It took me over an hour to clear all the smoke out of the house. We don't have the best ventilation, I learned. I followed the hardware and software instructions to the letter, but there was a lot more char than I would have liked on the surface. (As in black-burnt). The inside, however was a perfect 135 degrees. Not sure whether i got the over-burnt-char because of the 30 second-per-side sear or the 2-minute per side in the oven. I'd say I need more practice at this, but I can't do it again for risk of having a neighbor call the fire department on me. item not reviewed by moderator and published
Being from the Mid West and eating a lot of steak this is killer!!! item not reviewed by moderator and published
So easy and SOOOOO good!! item not reviewed by moderator and published
For anyone complaining about the smoke, I would use peanut or safflower oil. They have a higher smoke point than olive and canola oil so they should produce far less smoke. Lightly coat the steaks in olive oil, and put peanut or safflower oil in the pan. item not reviewed by moderator and published
It turned out great, but the kitchen did get a bit smokey. Well worth the dinner I made for my husband's birthday though - I was able to air it out before he made it home. I made sautéed baby portabella mushrooms to complement it. He was very pleased and wants to see if he can replicate it :) item not reviewed by moderator and published
Tasty, but not worth the house full of smoke. There are other methods that are just as good. item not reviewed by moderator and published
Yes, it is a little smokey and my dog hates smoke. The only real problem was that the steak had a lot of gristle and I never had a rib-eye with that issue before. The sear was beautiful, the cook was a perfect medium rare and the flavor was great. Every kitchen should have a good, seasoned cast iron pan. Follow the directions exactly and I don't think you can go wrong. The dog forgave me for the smoke thanks to a small meaty bribe. item not reviewed by moderator and published
Still chewing on the bone :) item not reviewed by moderator and published
This was wonderful! I made it tonight for an early birthday dinner for my husband. We both loved it. So good! So easy! Didn't miss the "grilled" flavor at all. thank you yet again, AB! item not reviewed by moderator and published
Steaks turned out great. Perfect medium rare and juicy. Luckily my house didn't "fill with smoke." Did have a little smoke when the steaks hit the pan (which is expected and normal) but it didn't linger. Prefer steaks this way over the grill. Seems to lock in more flavor and juiciness. item not reviewed by moderator and published
amazing!!!!! turned out perfect and evenly cooked, nice medium rare. Served it with chimichurri sauce on the side. Thanks Alton! item not reviewed by moderator and published
Perfect! And still juicy the next day! item not reviewed by moderator and published
The steaks came out beautifully! I had already been marinating them so I didn't follow oiling and salt &amp; pepper instructions. I also didn't have a cast iron skillet so I used a stainless steel pan. I left the pan on the stove on medium heat as I heated the stove to 500 degrees, as I wasn't sure the pan could withstand high temperatures for more than 10 minutes (based on KitcheAid information). Also, for a medium steak I may try an additional 30 to 45 seconds on each side in the oven instead of a full minute. All in all the steaks were very tasty, my husband loved it &amp; I will be making it again! item not reviewed by moderator and published
The best steak I ever made. Perfect. Thanks Alton. item not reviewed by moderator and published
First time I've ever made a stake (in the house) that everyone LOVED!!! item not reviewed by moderator and published
Awesome steak! Used it twice, one for a USDA Prime rib-eye and another regular grocery store filet mignon... The steak you use definitely makes a difference, but the result were both great. Now when I get lazy, I use this recipe - takes 10 minutes. For people complaining about the smoke - before you heat your oven to 500, definitely clean it first - especially if you haven't cleaned it in years. Also, use Canola oil, not olive oil (low smoke point). After doing both, my oven had minimal smoke the second time. item not reviewed by moderator and published
Your loss Texas, the steak cooked this way is amazing. item not reviewed by moderator and published
Maybe it's because I'm a Texas girl, but this was meh at best. Y'all can all cook in your ovens, but I'll be grillin' my ribeyes on the grill outside. I felt like I wasted 2 prime ribeye steaks and I followed the recipe exactly. Never been a huge Alton fan (other than his motorcycle escapades). Just a bunch of science experiments. As we say down here, "All hat and no cattle." item not reviewed by moderator and published
Absolutely perfect steak. I used an oven-proof aluminum pan and ran the fan on high...no problems, and a melt-in-you-mouth steak. Thanks, Alton! item not reviewed by moderator and published
YUM! We have a commercial oven &amp; vent so smoke was not an issue. My husband said this was better than a steakhouse. No steaksauce needed. This will be the way I will cook steaks in the future. item not reviewed by moderator and published
5 stars for the tasty steak. Minus 2 stars for the smoke! Every alarm went off and the house smelled like smoke for days! Even my cat smelled like smoke! item not reviewed by moderator and published
The fire alarms went off a few times, but it was worth it. I served this sliced with garlic mashed potatoes, steamed asparagus, and a mushroom gravy I made from some porcinis that were about to wither. I was afraid that my steak would be overdone, but the time was perfect - I followed the times for medium, and the steak turned out to be a perfect medium. Love it! item not reviewed by moderator and published
Best thing that ever happened was our grill breaking on Valentine's Day. Looked up recipes and found this. Never again will we grill our steaks outside. This was, by far, the best steak we've ever had - even from restaurants. Perfectly cooked all over and juicy. We will be using this method for our steaks from now on. Thanks Alton! item not reviewed by moderator and published
The steaks came out so perfectly! It was fast, easy and delicious. Takes the guess work out of cooking meat. Thanks, Alton! item not reviewed by moderator and published
Made this for Valentine's Dinner for my wife and I. First time I ever tried to cook steak of any kind. I even bought 2 extra pieces for backup just in case. Didn't need them. They turned out perfectly medium rare on my first try; even better than restaurant quality. I was shocked. My wife was really impressed! May just sear a tad longer for more of a crust next time. Thanks Alton Brown! item not reviewed by moderator and published
I made this for our Valentine's Dinner. Followed it exactly and it was AMAZING; much better than what a restaurant would have served. I have never been able to cook a good steak - pan or grill, so I was really impressed. Thank you so much for sharing this. item not reviewed by moderator and published
Got some USDA Prime Ribeye, and tried this method. Simply Amazing! Ribeye came out so tender, tasted better than fancy steak house steaks with just sea salt and organic pepper. item not reviewed by moderator and published
This method works so well on almost any cut of meat - just have to adjust the times a bit - but the char you get is awesome. Last night I did 4 fillets and had one left over - today I cut it into 4 pieces and did a quick sear - so good! I'm doing again tomorrow... Thankfully the butcher is running a sale! item not reviewed by moderator and published
We had abt 2 inch steaks so we adjusted the time and although it did set off the smoke alarm it was so delicious!! Usually we fight over who gets the melt in your mouth pieces but with this the entire steak was like that! TY for giving us a sure fire way to make yummy steak. item not reviewed by moderator and published
Waaaay too much smoke!!! whole house filled up!!!! Had to open up all the windows and its January! item not reviewed by moderator and published
Just made this tonight for my family. We just finished eating it and all three of us loved it! I was skeptical that it would cook all the way, we tried for medium rare but it ended up cooking all the way through. Perhaps we let it sit for too long under the tin foil. It was very juicy and delicious. I used basil infused olive oil and a pinch of garlic parm popcorn seasoning with my salt and pepper mix and it was delicious. Served it with pasta and basil tomato strips with Parmesan cheese sprinkled on top. Definitely making this again! item not reviewed by moderator and published
Found a nice cut of boneless rib-eye and followed the recipe to the letter. It was cooked to perfection. item not reviewed by moderator and published
Holy Smokes. Great job AB.. The only additions would be a stove top vent that vents outside. Same for the oven. item not reviewed by moderator and published
This was wonderful. I have always struggled to make steak well, even on the barbeque. This, however, turned out perfectly. I did not have a cast iron pan (just an oven safe aluminum cast pan) or fresh ground pepper (just used regular black pepper), and it stilled turned out perfectly. Definitely produces lots of smoke though. After reading the reviews, I was ready with a fan. I would also recommend you all try Alton's swiss steak -wonderful! item not reviewed by moderator and published
I have no idea why people want to grill steaks. The pan is the best way, even if it smokes up the kitchen a little. item not reviewed by moderator and published
So easy, medium rare with amazing consistency through the meat. Just remember to use pan holders! item not reviewed by moderator and published
went out and bought a 18$ 12" cast iron skillet after reading this recipe. got home and BOOM! in almost no time, we were eating amazing Steaks. the timing was perfect for medium cooke steaks. cant wait to see what else i can do with a cast iron skillet. item not reviewed by moderator and published
Super easy. First time using a new cast iron skillet and I'm not sure I'll put a steak on the grill again. I expected to make some mistakes being that I never used a cast iron skillet before but it was almost idiot proof. Easily as good as any ribeye I've had in high end steakhouses. Hardest part was waiting for the steak to warm to room temperature. Next time I might let each side sear for a hair longer and brown a bit more. item not reviewed by moderator and published
Our steaks came out perfect! Thank you for making this so easy! item not reviewed by moderator and published
literally perfect. item not reviewed by moderator and published
This was the best steak I have ever had. I was disappointed when I went to start the grill tonight only to realize we were out of propane. Found this recipe and am now glad we ran out of propane! I did not expect this to be better than grilled. If far exceeded my family's expectations. item not reviewed by moderator and published
tasted just like the steakhouse ribeye item not reviewed by moderator and published
Best steak I have ever had--and with 100% grass fed, which I find generally to be tough. This steak was juicy, tender, and a the best part for me (that I have never been able to get before) was the beautiful salt and pepper crust on the outside!! I finished it off with some melted cultured butter, and a squeeze of lemon, served atop some oven roasted brussels sprouts and asparagus. DELICIOUS! item not reviewed by moderator and published
awesome! item not reviewed by moderator and published
Came out deliciously tasty. Just wish I had known how much smoke it would produce before-hand!!! House was filled with smoke. Got 2 fans going now trying to get the damned stuff out! If you don&amp;#39;t have an oven hood that&amp;#39;s directly vented to the outside, I would not recommend that you try this. As they say, once burned, twice learned! item not reviewed by moderator and published
I have tried this recipe twice and it has turned out perfectly both times! Better than on outside grill because it comes out perfectly done, medium rare every time! Smokey, yes, but worth it! item not reviewed by moderator and published
I can cook a steak on the grill, but stovetop/oven? not so much. So will start this review by saying this is by far the best steak I have made, EVER!!! Delicious flavor, super tender and juicy, great crust (i rested on the inverted saucer as suggested in Alton&amp;#39;s video. I&amp;#39;d read the reviews, so was prepared for some smoking. Self-cleaned the oven yesterday, had my high velocity fan, the hood fan on high and all the windows/doors open, ready to go. But HOLY CRAP!!! THE SMOKE!!! It filled the entire house and set the smoke alarm off. Ended up needing two high velocity fans, and even then it took a good 25 mins to clear it out. I&amp;#39;d definitely make this again, but it&amp;#39;s going to have to be outside on the grill. item not reviewed by moderator and published
I followed this recipe to the letter, and my steak came out on the low end of blue rare. I ended up chopping up a nice piece of steak and using it to make hash. What a waste! item not reviewed by moderator and published
I have been cooking my Rib eye steaks like this for years! ( I have been brought up using a cast iron skillet Only thing I do differently is; I put Balsamic Vinegar on mine while coming to room temp. Best steak ever! Far better than any grilled steak. The only way my husband wants it. Only thing different for me is, he only wants my steaks! LOL! item not reviewed by moderator and published
OH MY OH MY....I looked at this recipe it seemed like a 100 times and when I finally bought my Lodge Cast Iron Grill I knew this would be the first recipe. I marinated a NY Strip for four hours and followed the directions exactly except regarding the timing in the oven. I like my steaks medium well. It had a little smoke but while the oven was heating to 500 I turned on my oven vent. I have a gas stove not sure if thats the reason why my fire detector did not go off but the smoke was very minimum. This is now my go to recipe for steaks!!! I served it with homemade garlic mashed potatoes, lobster tail, and a snow crab cluster!!! item not reviewed by moderator and published
I could not have gotten a better steak if I went out and paid for it in a restaurant. FANTASTIC! I sauteed onions mushroom red and green peppers on the side and topped the steak once it rested and now this is one of my favorite meals. True it can be smokey but you can eliminate some of it by using your vent and opening windows or doors. It's short-lived but this steak is so worth it! item not reviewed by moderator and published
I have never been able to cook a good steak but this was fantastic! It was perfection!! item not reviewed by moderator and published
Had to sign up for a food network account to comment on this recipe. I don't think I could cook a more perfect medium to medium rare ribeye in my life. Cooking it this way turned out absolutely perfect. If it's a high quality piece of meat it needs nothing other than salt and pepper. And if you really want just put the sauce from the skillet back on the steak! item not reviewed by moderator and published
Excellent!! I served it for Father's Day dinner, and my family loved it! The meat was juicy and flavorful. It made me feel like a professional chef. Thanks Alton Brown :D item not reviewed by moderator and published
ABSOLUTE PERFECTION!!! ... I have never reviewed anything, but had to this!! I have tried for years to cook a good steak in oven or on stove never even coming close to being satisfied...FINALLY. item not reviewed by moderator and published
VERY tasty. Much more moist than non-oven iron skillet methods. LOTS of smoke (electric stove top. I'll have to do this alone in the future. My wife says the smoke was too much for her. Might go for the 2 1/2 minutes per side in the oven next time. item not reviewed by moderator and published
Fantastic and easy recipe! I have made it twice. The first time was in a small apartment on an electric oven range...lots of smoke, but I was prepared with the doors open and a floor fan on high. The second time was tonight in my townhouse on an gas oven range...no smoke! I was prepared with the doors open and the floor fan on full speed, but nada!! The only difference was the type of oven range used. item not reviewed by moderator and published
Excellent and easy...to much smoke, the alarm went off twice but its worth it!!!! item not reviewed by moderator and published
Aside from the fact that following the instructions caused so much smoke that my whole apartment building had to evacuate because the alarm went off, this was excellent! The meat was tender in the center and had a crust I never thought was possible without a grill. Will make again...when I have a house! item not reviewed by moderator and published
I don't know why - because I followed the recipe - but I smoked up the whole house with this recipe. Especially after putting the steaks in the pan to sear - and even once it was in the oven a bit. Everyone said they were super tasty - but it wasn't worth the teary eyes and having to open all the windows :( item not reviewed by moderator and published
I'm a big believer in the grill, but I don't think I'll ever grill a ribeye again. Absolutely fabulous! item not reviewed by moderator and published
Eating 1.25" NY strip now. Used method before, venison strip loin. I trim all visible fat, and then some. While oven and cast iron grill pan heating I made roasted garlic cloves. I used EVOO instead of canola; kosher salt, very heavy grind of pepper, 27 ingredient no-salt blend and sprinkle of garlic. I like med. rare toward rare. Followed directions but seared 1 minute per side instead of 30 seconds. It looked beautiful. Then, into the oven for 2 minutes, flipped for 1 minute (and turned oven off. Let rest for 2 minutes under foil tent. Steak was perfectly red/pink and more juicy than I've achieved by any other indoor method. I topped with a thick slice of gorgonzola and a pour of cabernet sauvignon balsamic vinegar (very pricey but worth it!, and ate it with my sweet roasted garlic cloves. The broccoli went down the disposal, even though I'd cooked it to perfection. The steak with decor was all I wanted. Smoke was an issue/fan turned to "high." item not reviewed by moderator and published
Delicious and so simple!! item not reviewed by moderator and published
Super Easy, Super Tasty! item not reviewed by moderator and published
This recipe so confuses me. I used strip steaks... a little thinner. I'm not a rare kinda girl. Meat should not talk back to me. But I still like some pink. The meat turned out P E R F E C T! I warned hubby before I started that I was going to make a lot of smoke. He took down the fire detector. That was a good thing! Even with all the windows and doors opened, the smoke was pretty darned thick. Taste was great, steak was tender, cook time was short, preparation was not grievous. Smoke was the not so good part, hence four stars. Just as an aside, I made a grilled onion and red wine reduction with the left overs in the pan. Nom nom! item not reviewed by moderator and published
This was the best steak I ever cooked or have had for that matter. I cooked 2 black angus 1 1/4" thick rib eye steaks and they were Melt in your mouth delicious. Thankyou Alton. item not reviewed by moderator and published
Worked perfectly. Used a couple of ribeyes from Walmart, skipped the oil and pepper, just used salt. Aside from that, followed directions to a T. Came out pretty much perfect, almost textbook medium-rare. Definitely one of the best steaks I have ever eaten. Recipe saved. item not reviewed by moderator and published
Amazing....I didn't think it would taste that good, but wow. I know how to do it now, so move over men and your grills, There's a new way to prepare tasty steak! item not reviewed by moderator and published
Holy Smokes! Great technique but I had every smoke alarm in the house going off. I used vegetable oil instead of canola because that's all I had not sure it that's what caused all the smoke but WOW!!! If you don't have a vent above your stovetop don't do this unless it's Summer time and you can open every door and window in the house. Great sear though and flavor....excellent results, just a little scary. item not reviewed by moderator and published
This recipe is so easy and my rib eye came out perfect! I don't typically cook steak because I always overcook it. I decided to try this out and I'm so happy I did. Used a stainless steel skillet since I don't have cast iron and the steaks came out amazing and juicy! I like my steaks medium and I had a thicker cut steak so I left it in 2 extra minutes on each side. Followed the rest of the recipe exactly. item not reviewed by moderator and published
When you remove the hot pan from the oven, put the burner on HIGH for 5 minutes before putting the steak in the pan. Maggie used Alton's method and said it was perfect. I think a nice bernaise sauce would be nice too. item not reviewed by moderator and published
Fantastic. I used this method with "Shoulder Tender" cut of beef and it came out so tender and juicy. It was simple, quick, not too much clean up and not too much prep. I also used this method with tri-tip, but I felt like the steak could've stayed in the oven about 1 minute extra on each side. It all seems to depend on the thickness of the cut and the cut of beef. Overall, I really like this recipe. item not reviewed by moderator and published
If it is either too cold to grill or you just don't feel like firing that sucker up...do this..by far the best ribeye I have had in a long time..and that includes recent trips to local steak houses : item not reviewed by moderator and published
One of the best and so simple item not reviewed by moderator and published
OMG!!! I have cooked steaks many ways, but this method is the BEST by far. My steaks turned out so tender and juicy. I marinated them first, so this method totally made them even better. Also, it was the easiest EVER! You just HAVE to do this. item not reviewed by moderator and published
This written recipe failed to mention one very important point which Alton said in the video: CONTINUE HEATING THE PAN ON HIGH FOR 5 MINUTES ON THE STOVE AFTER TAKING IT OUT OF THE OVEN!!! Alton said on the video that only preheating in 500 degree oven is NOT hot enough, so the pan needs an additional 5 minutes of preheating on the stove. Well, unfortunately, I only read the recipe and didn't watch the video until now, so my steaks did not have the nice brown crust. VERY disappointed in the copy writer ...still have faith in Alton though! item not reviewed by moderator and published
Spectacularly simple. The sear is just incredible. Don't be shy with the "generous pinch" of salt--it's nearly impossible to over-salt steak with a pinch on either side (no matter how large you think that pinch may be. I'd also suggest turning on the range fan and/or opening a window before you start cooking--you will truly get a 'smoking' hot cast-iron skillet with these temperatures. Also, take Alton's advice from the video and let the steak rest on an upside-down plate or bowl; this keeps the beautiful sear from getting soft by keeping the steak from resting in the juices that will naturally drain for those two minutes. Lastly, I typically prefer my steaks to be just shy of medium-rare and cooking them for 1 minute per side in the oven did the trick perfectly. All in all, a terrific recipe from a kitchen genius. Will absolutely be using this technique again. item not reviewed by moderator and published
It was my first time cooking a Rib-Eye steak. I always preferred dining out when it came to steaks because I thought I couldn't cook them right. I tried this recipe because my hubby loves steaks and I wanted to impress him (I have to admit I didn't trust Alton at first, so I decided to make one for me before my hubby got home and with this recipe it came out DELICIOUS. THERE WAS A LOT OF SMOKE though;I thought the oven was going to catch fire at some point, but it didn't. As suggested, I gave each side an extra minute since I like it medium. I followed all the directions, except I used lemon pepper; my steak was exquisite. I LOVED IT. I will make my hubby's tomorrow, I will post another review if anything changes. : 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
I only oiled the meat, and still had a ton of smoke.  <br /> 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
Did you make sure oven was 500 and the meat was room temperature before cooking? item not reviewed by moderator and published
The oil isn't supposed to be added until AFTER you've removed the skillet from the oven. I have no issues at all with smoke because I don't add it until the recipe says to which is right before you add the steak. item not reviewed by moderator and published
I've noticed if you flip one more time before you put in oven,it helps with one side being over char. 30 sear, flip, 30 sear, +*flip*+, one min oven,flip, one min, remove. This comes out rare every time with perfect char. item not reviewed by moderator and published
I'm a born and raised Texas woman and I concur that steaks on the grill are the best. However, I've recently moved into a high rise where charcoal grills are not an option. I am thrilled to find Alton's method for indoor pan-seared steaks. item not reviewed by moderator and published
Maybe you should get some cooking lessons and drop the exaggerated fake accent. Your loss if you can't cook. This was fantastic and better than any steak I had in Texas the 3 years I was there. item not reviewed by moderator and published
Minus two stars because you had the heat jacked too high and don't own a vent? That's your problem, not the recipe. Don't live in such a hole in the future. item not reviewed by moderator and published
Maybe you should learn how to cook and invest in a vent. Won't smoke up so much next time. item not reviewed by moderator and published
nikkitrollslayer, although I understand your point - no need to low rate a recipe because your kitchen can't hack it.... Some folks don't live in situations where getting a good vent is easy - aka apartment, rental, older home. It is good for folks to understand, and be prepared for a smoke kitchen as a possibility. That all said, hardly a reason to down grade a great technique for cooking an expensive cut to perfection. item not reviewed by moderator and published
Maybe you should take some cooking lessons. You can avoid the smoke if you use the right oil, or don't jack the temp too high. Or you know, invest in a vent. item not reviewed by moderator and published
Jerk. I followed the recipe just as-is and had a little more smoke than expected, too. The guy rated it a little low, I'll admit, but don't personally insult someone because they had different results than you. I, despite the smoke that I and many others have commented about, LOVED the steak. I'm about to sell my grill, I think! item not reviewed by moderator and published
Maybe rather than lying saying you followed the recipe and had a vague idea of what you were doing, maybe you should get some cooking lessons; or better yet, go out and let someone else do it, you're obviously not qualified to boil water. item not reviewed by moderator and published
I want to come to your house item not reviewed by moderator and published
Try safflower oil. It has an extremely high smoke point. There will still be some smoke but not quite as much. item not reviewed by moderator and published
Actually, if you read the above recipe, it also indicates the need for 5 additional minutes on stovetop after the oven. FAIL item not reviewed by moderator and published

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Make It 5 Ways: Steak