Ingredients
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Directions
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.,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!,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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Steps
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1
Done
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Place 10 to 12-Inch Cast Iron Skillet in Oven and Heat Oven to 500 Degrees. |
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2
Done
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Bring Steak (s) to Room Temperature. |
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3
Done
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When Oven Reaches Temperature, Remove Pan and Place on Range Over High Heat. |
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4
Done
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Coat Steak Lightly With Oil and Season Both Sides With a Generous Pinch of Salt. |
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5
Done
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Grind on Black Pepper to Taste. |
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6
Done
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Immediately Place Steak in the Middle of Hot, Dry Pan. |
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7
Done
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Cook 30 Seconds Without Moving. |
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8
Done
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Turn With Tongs and Cook Another 30 Seconds, Then Put the Pan Straight Into the Oven For 2 Minutes. |
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9
Done
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Flip Steak and Cook For Another 2 Minutes. |
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10
Done
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(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. |
