Pan-Seared Rib-Eye

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Worked perfectly. Used a couple of ribeyes from Walmart, skipped the oil and pepper, just used salt. Aside from that, followed directions to a T. Came out pretty much perfect, almost textbook medium-rare. Definitely one of the best steaks I have ever eaten. Recipe saved.

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Amazing....I didn't think it would taste that good, but wow. I know how to do it now, so move over men and your grills, There's a new way to prepare tasty steak!

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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!