Pan-Seared Rib-Eye

629 Ratings
Recipe courtesy ofAlton Brown

Total: 15 min Prep: 10 min Cook: 5 min

Yield: 1 to 2 servings

Level: Easy



  • 1 boneless rib eye steak, 1 1/2 inches thick
  • Canola oil, to coat
  • Kosher salt and ground black pepper


  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Show more
Show: Good Eats
Episode: Steak Your Claim

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629 Ratings

As many others have pointed out, this recipe produces both extremely tasty steaks and an obnoxious amount of smoke. As a 20 year old college student who still lives with his parents, I probably shouldn't have made this to begin with; but, I am no longer alowed to cook in my house because the fire alarm went off. So, please be careful and open the windows and turn on the fans. See All Reviews Post Review

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