Community Pick
Pan-Seared Rib Eye Steak With Smoked Paprika Rub
photo by Jeff Flores
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
2-3
ingredients
- 1 boneless rib-eye steak (1 1/2-inch thick)
- 1 teaspoon smoked sweet paprika
- 1⁄4 teaspoon kosher salt (if using kosher meat) or 1/2 teaspoon kosher salt (if you're using non-kosher meat)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon olive oil
directions
- Bring the steak to room temperature.
- Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
- Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
- Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
- Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
- Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.
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Reviews
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I have to say the smoked paprika was a bit overpowering (and I buy it in bulk from myspicesage.com), the 'crust' was nice - I did have to cook a little longer on each side as I had a 2" Costco steak. I'll try again and half or quarter the paprika, might add some garlic, dry mustard and cumin as well.
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thanks sooooo much for posting this! I never would have thought to go looking for a how-to of his method of pan-searing (even after seeing it on t.v.). We had this for dinner tonight, replacing the salt with soy sauce, adding minced garlic and some dried herbs. I also deglazed the pan with about a tablespoon of butter and some white wine to make a reduction sauce. Served the steaks with sauteed zucchini w/ caramelized onions and baked sweet potato. YUM!
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i tried this recipe minus putting the skillet in the oven. i crispily seared the steaks and then just tuned the heat down to get a pink center. the oil and paprika impart a unique, non-us barbque smokey flavor on the beef. <br/>cooking on a gas range was easy and smelled great. <br/> i prepared the ribeyes with a herb-rice stuffed tomatoes, a spinach and feta cheese tossed salad, corn on the cob and bread dipped in o-oil. chased it down with some malbec. simple and tasty seasoning.
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I have cooked rib eyes this way several times. THE TASTIEST STEAK YOU MAY EVER EAT!!!!! It cooks fast, even, and your makes your taste buds explode as you are smelling it cook. Never had a problem with smoke. The only problem I ever had was waiting for it to finish. I am actually going to cook two of them tonight. YUM YUM!! Enjoy.
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Tweaks
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Fabulous! We loved this so much, this will be frequently enjoyed in our home. I had to go to a cooking specialty shop to get the sweet paprika & it was a little pricey, but well worth it having eaten this steak. I will see the end of that little tin of spice for sure with this recipe! My husband grills his steaks and LOVES them...he LOVED this too, so that is a true compliment. I made one 1 lb. steak and I even messed up and bought a sirloin instead of a ribeye, even so it was tender, juicy and delicious! I rubbed the steak and wrapped it in saran wrap for about 1 1/2 hours before cooking it. I have pan seared steak before in my iron skillet, but have never enjoyed it so much. The method here really does something special. Thanks so much What's Cooking. **UPDATE**2/10- we had this again...except we seared it in the iron skillet as directed and then we grilled it and it was still fabulous!
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.