Community Pick
Pan Seared Rib Eye
"This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network."
photo by Rachel K.
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 1 boneless rib eye steak, 1 1/2 inch thick
- canola oil, to coat
- kosher salt
- ground black pepper
directions
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
- Bring steak (s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat.
- Coat steak lightly with oil and season both sides with a generous pinch of salt.
- Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan.
- 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 steak and cook for another 2 minutes.
- (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
- Serve whole or slice thin and fan onto plate.
Questions & Replies
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Reviews
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The only way to make a steak indoors. Be sure to use decently-thick steaks; thin ones will overcook before the crust forms. -
Searing the meat in the pan on high heat does create some smoke, but it seals in the juices so nicely! My go-to is a Kamado grill which ensures a juicy steak every time AND I get that nice, hard-wood cooked flavor that you can't get with the stove, gas grill, or standard kettle grill with Kingsford-type briquettes. I've been using this method for cooking for years when I have a need for steak but can't cook outside for some reason (usually hurricanes, cold never stopped me, neither did snow). Just make sure you can open a couple windows for the smoke! -
This was my first time cooking a steak and it worked for me! Not perfect but anything takes practice. My steaks were two different thickness but they were both good enough to eat. -
This recipe interested me because of the use of cast iron cookware, which I love. That, and it's winter in Minnesota, so gas grilling, charcoal grilling is out and a broiler ruins good meat. Let me just say----dynamite! This will be my go-to method of steaks! I followed the easy to follow directions to a "T". Yes, there was some smoke, but my oven vent handled it. There was a lingering cooking odor but hey, steak smells good! They turned out lovely, with a nice "bark" and uniformly red interior. -
Oh my goodness this was so good and simple. My only issue was I had to open up some doors or my smoke detectors would have gone off. Luckily, we had a great cross breeze going through the house so all remained calm. haha! Will make again. Delicious!
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Tweaks
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The only thing I'd add: Soften (not melt) a stick of real butter. Put in a teaspoon of grated Parmesan, quarter teaspoon of rosemary, and a pinch of thyme, and a couple shakes of black pepper. Stir them all into the soft butter. You can also add a little bit of honey if you like. Put it back in the fridge while the steaks cook. Use a tiny scoop or spoon to get little balls of steak butter and put one on top of each steak when done. Looks and tastes great!
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This is a great way to cook steaks I have been doing it for a while...the only thing I would suggest (after setting the fire alarm off many times) is use pam cooking spray instead of oil! The oil burns and thats where the smoke comes from. I use Pam all the time with this method and have atelast 80% less smoke.
RECIPE SUBMITTED BY
cooking_geek
Charlottesville, Virginia
