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 Chicago12345
Chicago, Il
on May 15, 2013
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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!
By tygeriris16_103...
Colonial Beach, VA
on April 29, 2013
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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 :(
By rbrianevans_114...
Louisville, KY
on April 22, 2013
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I'm a big believer in the grill, but I don't think I'll ever grill a ribeye again. Absolutely fabulous!
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