The Husband was thrilled when I told him that rib-eyes were on sale at our local grocery store. I was thrilled when I came across this recipe that let me cook it to the perfect level of done-ness in under 15 min (including pre-heating time). While the steak was resting on a plate (to retain its juices), we used the same skillet to quickly cook up some sliced veggies. The residual heat from the oven was even enough to crisp up some garlic bread. With everything done in under 30 min and with very little effort or ingredients, I think this is going to be a household staple (assuming we can keep finding sales to fund our meat needs). Happy searing.
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Optional: Steak Rub (I’ve been enjoying Emeril’s)
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.
(Recipe courtesy of Alton Brown)