Pan-Seared Rib-Eye

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Finally! I have been searching and searching for how to perfectly cook a beautiful steak. I should have known to go to Alton. This was soooo easy and cooked perfectly. Thank you Mr. Brown!

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Crust it made was good, BUT, big BUT, is that I could only do one side because of all the smoke. I almost set off the sprinklers. I had to wait until all the smoke went away and finish off steaks under broiler. The one side of the steak I was able to do this way had a great crust, though. But this recipe just isn't practical unless you have big time kitchen fans.

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This was the best steak I've eaten. I did add a minute to achieve medium. I will never do a steak any other way. I would like to achieve this on my outside grill. I cut this steak with a butter knife. This was a very moist steak

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This came out a perfect medium rare, but had minimal crust. I brought it to room temp in its plastic packaging. It may have worked out better if I left it out in the open air to dry out as it warmed up.

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This is barley a recipe it is so easy! It tastes exceptionally good, as there are few ingredients to get in the way of the steak. However, I cooked it exactly the amount specified, and it was rare/underdone, so I added one minute to each side in the oven and it was then medium-rare.

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I live in the city in a condo building and we are not allowed to have outdoor grills. I have been relying on my George Foreman Grill for many years. Tonight I found this recipe and I am mad at myself for not finding it before now. It was the best steak I have EVER cooked! It was amazing and so easy to fix.

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This steak was perfect! I didn't have any excessive amount of smoke like others stated. There is no need to add any extra seasonings. It is perfect as is. The steak was juicy and tender, and the best steak I have ever made. This will be my only method for steak in the future. Thanks Alton for another wonderful recipe and cooking method.

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Delicious and easy!I did add seasoning after I oiled the steak. I used canola oil and had no problem with smoking, as noted in some other reviews. It smoked a little when I first placed it in the pan, but that didn't last long. No windows open either as the weather was too cold. I don't eat steak often, but will definitely use this method again. Thanks Alton!

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Used this recipe for a couple of 1lb. grass fed ribeyes tonight. My husband told me it was "the best steak I have ever had".

P.S. We live in an apartment. Our place filled with smoke. Needless to say, the whole complex knew what were had for dinner!

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Love You, Alton !!!
This is a quick easy recipe, turns out perfect
every time, and can easily be modified....
I cooked a VERY thick steak last night using
this method, boy I love my Cast Iron pan....the steak was prob 2 inches thick,
I seared 2 minutes per side, then 2 minutes per side in oven.
Was absolutely perfect juicy med-rare.
That's the thing, once you are handy with this recipe, you can easily
modify it to get the doneness you seek.
half hour before cooking, I sprinkled it with a homemade rub
I had on hand, and had it with a side of raspberry chipotle sauce to which I added
ground black pepper ~ YUM !
That pan will be SMOKIN HOT, all you newer chefs, good potholder is a MUST !!!