Ingredients
- 1 boneless rib eye steak, 1 1/2 inches thick
- Canola oil, to coat
- Kosher salt and ground black pepper
Directions
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.
3 Videos | Photo: Pan-Seared Rib-Eye Recipe

















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By ADustofSugar
san antonio, texas
on June 17, 2013
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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
By tmonteau
Texas
on June 16, 2013
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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.
By cre8iv1
Raleigh
on June 10, 2013
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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.
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