Pan-Seared Rib-Eye

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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. :

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perfection!!!i cook and grill all the time and this is the best steak,period.

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Made this for V-Day along with broiled lobster and it was a success overall. We like medium-rare, which this recipe does. Our steak came out slightly reddish /med-rare colored, but tasted and tasted more well-done and even a bit dry. Strange.

A few things I'd change: coat meat with oil before taking out the skillet from oven.
Try one minute on each side in the oven.
Maybe make sure the meat has some marbling for an even better experience. =

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This was so easy and delicious!! I followed it exactly as written and my 3 boys (12, 10, 6 said it was unbelievable and ate it ALL. I am not a great cook so I am more than thrilled at how juicy and tender these rib-eyes turned out. Will definitely pass on to friends.

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This tasted just like prime rib! I've been looking for a small prime rib but the stores are not carrying them. I got some nice thick rib eyes from Sam's Club and found this recipe. For just my husband and I, this is perfect! Made it exactly as written! Fabulous!

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Fabulous. We did this with tenderloin filets. No smoking issues like others reported. Clean oven, canola oil. Perfect sear, medium rare. Served with blue cheese wedge salad, asparagus, and a killer Napa cab. Fire in the fireplace. I love staying in on a winter Saturday night!

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Agree with all the other reviews...this is an outstanding recipe or technique. I got a new cast iron skillet and this recipe was the first thing I tried. I used tenderloin turned out perfectly after playing with the timing just a bit (I'm sure because of my stove or not waiting for it to come completely to room temp. I used canola and didn't have any smoke. 30 seconds didn't sear quite enough, so I seared for 1 min on each side, then did 3/2.5 min in the hot oven (until the steak looked and felt right. Added a little butter for the last 2.5 min. The stovetop sear plus the high temp in the oven with my wonderful new skillet left a beautiful crust that I have never been able to achieve before without burning the steak. The tenderloin was a perfect juicy medium rare. Served with a wild mushroom pan sauce, risotto, and sauteed greens. Husband said it was the best home cooked steak he ever had, and much less expensive than going out!

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so easy and so delicious.

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I made this several times in the past month. Boy let me tell you... OUTSTANDING!