Alton Brown shares tips for pan-searing rib-eye steak. First he places a cast-iron skillet in an oven preheating to 500 degrees F. He takes the preheated pan out of the oven and places it on high heat on the stovetop for five minutes. Next he seasons a rib-eye steak with kosher salt and fresh ground black pepper. He drops a bit of canola oil on the steak and rubs it on the plate to work it in. He places the steak in the hot pan and cautions to not touch the steak for the next 30 seconds. He turns over the steak and lets it brown for another 30 seconds. He then moves the hot pan into the preheated oven. He cooks the steak for two minutes, then turns it over and lets the other side cook for two minutes. Alton places the cooked steak on top of a small bowl stacked on a plate to keep it from sitting in its juices. He then lightly covers it with foil and lets it rest for three minutes before eating.