Pan-Seared Rib-Eye

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The best was a $56.00 rib-eye at a top rated steakhouse and was cooked on an 1100 degree (f grill.

This is far and away the best method to prepare steak in the home. If you've never done this before, and you're reading the ratings, you'll no doubt have some questions about smoke and doneness - some comments...

There is a suprising amount of smoke involved. I used safflower oil as it has a higher smoke point than canola, but that doesn't help at all with the marbling on the steaks. The saturated fats in the steak burn at a much lower temperature, so there is a huge amount of smoke billowing out when the meat hits the pan. Have some ventilation going before you place your steaks in the pan. During the minute the steaks were searing, smoke filled the top foot of my 3 bedroom single level apartment. That's just fine though, because it's that smoke that means the outside of the steak is being perfectly carmelized.

Regarding doneness. My steaks were cut 1" thick not the inch and a half recommended in the recipe. I like my steaks medium, so I figured that the recipe would work perfectly at the recommended time which they did. The key is to let the steaks come to room temperature first.

One final comment - make double what you think you need. My whole family was begging me to heat the skillet back up and make more!

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AB has done it again! The absolute BEST steak I have ever cooked by any method. I had 2 cast iron skillets going and 2 perfect ribeyes for my family of 4. No quesswork and absolutely melt in your mouth perfect.
Thanks so much.

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Smoke. Ventilation is a necessity! In addition, when opening the oven door to flip the steak, smoke will billow out and right into your eyes which can be quite distracting when playing around with a 500 degree pan. Otherwise, the steak turned out perfect.

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After this recipe, you won't ever want to cook your steaks out on the grill anymore. My husband and I serve this to friends and family when the visit. They all rave about it!

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I can now serve a perfect cooked medium steak!! Thanks!

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My boyfriend is AB obsessed! It is "Good Eats this and Good Eats that" - he has even stood in line for 45 minutes to meet and have AB's cookbook signed by him and has almost every episoded TiVO'd! This is the best steak he as ever cooked! It is the most juicy and flavorful steak I have ever tasted!

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I was very sceptical about a pan fried steak being as good as grilled, but I have been proven wrong. This is THE perfect method to cook a steak. I didn't even use a ribeye, and it was tender, juicy, and full of flavor. Great job AB!

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This recipe is outstanding, it takes out all of the guess work to making great steak. The end result is a beefy wonderland in every morsel.

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That is what my boyfriend kept saying when we shared the delicious rib-eye. Indeed it was perfect and sooooo good, that we wanted to cook the second rib-eye! But the skillet was still way hot by the time we finished with the first. I can't believe how juicy and flavorful it is just with salt and pepper!

One downside to cooking it this way is the amount of smoke. Even with the kitchen fan, it is not enough. So make sure to have the kitchen fan on high before you place that pan on the stove, have two windows open (so air can flow through, close all the doors in your house and you might want to disable your smoke alarm.

But it is sooooooooooooooooo worth it, I am having it again tonight, YOUR THE BEST ALTON!!

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This is the best way to prepare steak off the grill.