3 Videos | Photo: Pan Seared Rib Eye Recipe
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. 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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 414 reviews
By misslady482
Yongsan, South ...
on May 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This steak was perfect! I didn't have any excessive amount of smoke like others stated. There is no need to add any extra seasonings. It is perfect as is. The steak was juicy and tender, and the best steak I have ever made. This will be my only method for steak in the future. Thanks Alton for another wonderful recipe and cooking method.
By mlabahn13
Rolling Meadows, IL
on April 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious and easy!I did add seasoning after I oiled the steak. I used canola oil and had no problem with smoking, as noted in some other reviews. It smoked a little when I first placed it in the pan, but that didn't last long. No windows open either as the weather was too cold. I don't eat steak often, but will definitely use this method again. Thanks Alton!
By Magnolia J
Sacramento Vall...
on April 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Used this recipe for a couple of 1lb. grass fed ribeyes tonight. My husband told me it was "the best steak I have ever had".
P.S. We live in an apartment. Our place filled with smoke. Needless to say, the whole complex knew what were had for dinner!
Read all 414 reviews