Pan-Seared Rib-Eye

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Holy Smokes! Great technique but I had every smoke alarm in the house going off. I used vegetable oil instead of canola because that's all I had not sure it that's what caused all the smoke but WOW!!!

If you don't have a vent above your stovetop don't do this unless it's Summer time and you can open every door and window in the house.

Great sear though and flavor....excellent results, just a little scary.

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This recipe is so easy and my rib eye came out perfect! I don't typically cook steak because I always overcook it. I decided to try this out and I'm so happy I did. Used a stainless steel skillet since I don't have cast iron and the steaks came out amazing and juicy! I like my steaks medium and I had a thicker cut steak so I left it in 2 extra minutes on each side. Followed the rest of the recipe exactly.

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When you remove the hot pan from the oven, put the burner on HIGH for 5 minutes before putting the steak in the pan. Maggie used Alton's method and said it was perfect. I think a nice bernaise sauce would be nice too.

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Fantastic. I used this method with "Shoulder Tender" cut of beef and it came out so tender and juicy. It was simple, quick, not too much clean up and not too much prep. I also used this method with tri-tip, but I felt like the steak could've stayed in the oven about 1 minute extra on each side. It all seems to depend on the thickness of the cut and the cut of beef. Overall, I really like this recipe.

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If it is either too cold to grill or you just don't feel like firing that sucker up...do this..by far the best ribeye I have had in a long time..and that includes recent trips to local steak houses :

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One of the best and so simple

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OMG!!! I have cooked steaks many ways, but this method is the BEST by far. My steaks turned out so tender and juicy. I marinated them first, so this method totally made them even better. Also, it was the easiest EVER! You just HAVE to do this.

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This written recipe failed to mention one very important point which Alton said in the video: CONTINUE HEATING THE PAN ON HIGH FOR 5 MINUTES ON THE STOVE AFTER TAKING IT OUT OF THE OVEN!!! Alton said on the video that only preheating in 500 degree oven is NOT hot enough, so the pan needs an additional 5 minutes of preheating on the stove. Well, unfortunately, I only read the recipe and didn't watch the video until now, so my steaks did not have the nice brown crust. VERY disappointed in the copy writer ...still have faith in Alton though!

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Spectacularly simple. The sear is just incredible. Don't be shy with the "generous pinch" of salt--it's nearly impossible to over-salt steak with a pinch on either side (no matter how large you think that pinch may be. I'd also suggest turning on the range fan and/or opening a window before you start cooking--you will truly get a 'smoking' hot cast-iron skillet with these temperatures. Also, take Alton's advice from the video and let the steak rest on an upside-down plate or bowl; this keeps the beautiful sear from getting soft by keeping the steak from resting in the juices that will naturally drain for those two minutes. Lastly, I typically prefer my steaks to be just shy of medium-rare and cooking them for 1 minute per side in the oven did the trick perfectly. All in all, a terrific recipe from a kitchen genius. Will absolutely be using this technique again.

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It was my first time cooking a Rib-Eye steak. I always preferred dining out when it came to steaks because I thought I couldn't cook them right. I tried this recipe because my hubby loves steaks and I wanted to impress him (I have to admit I didn't trust Alton at first, so I decided to make one for me before my hubby got home and with this recipe it came out DELICIOUS. THERE WAS A LOT OF SMOKE though;I thought the oven was going to catch fire at some point, but it didn't. As suggested, I gave each side an extra minute since I like it medium. I followed all the directions, except I used lemon pepper; my steak was exquisite. I LOVED IT. I will make my hubby's tomorrow, I will post another review if anything changes. :