Pan-Seared Rib-Eye

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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.

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Excellent and easy...to much smoke, the alarm went off twice but its worth it!!!!

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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!

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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 :(

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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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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."

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Delicious and so simple!!

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Super Easy, Super Tasty!

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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!

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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.