3 Videos | Photo: Pan Seared Rib Eye Recipe
Ingredients
- 1 boneless rib eye steak, 1 1/2-inch thick
- Canola oil to coat
- Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. 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 steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
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By emn999_5730362
Washington, DC
on January 29, 2012
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Excellent!
By Lbw815
on January 22, 2012
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My son and I tried this cooking method for four ribeye steaks we had to make for Sunday dinner. My oven only went up to 480 and I cooked the steaks 1-1-4-4 to make sure they were cooked well. Thanks for the tip on the smoke, I was prepared. They turned out great! I did have to add my own seasoning for flavor (seasoned salt, garlic power, black pepper, hickory smoke and basil. I did over crowd the skillet just a little, but it worked out well. Tasty!
By Superbuddy
on January 18, 2012
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I can't believe I made this steak. I've never reviewed anything in my life. This ribeye has been sitting in my freezer forever and I figured I should cook it and not waste it. I cooked it for my wife and I. My wife doesn't even like eating steak all that often, but we both wanted to get rid of it. She loved it and so did I. Top 5 best steaks I ever had and I actually cooked it. I've actually had steaks that tasted much worse than this one that I paid for at a restaurant. Alton Brown, you're a genius.
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