Wednesday, December 11, 2013

Recipe: Pan-seared Rib-eye Steak

Everyone should have a good recipe for steak. I have made many in my life, and once I found the perfect recipe, I make it the same way each time with fabulous results.

I take a Rib-eye steak, sear it in an extremely hot pan, and finish it off in an extremely hot oven. It takes less than 5 minutes to cook, so you have no excuse not to try this recipe! The result is a perfectly-cooked, restaurant-worthy steak. Yum!

Pan-seared Rib-eye Steak

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat (olive oil burns at a lower temperature than canola or vegetable oil)
Kosher salt and ground black pepper

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet (don't forget your oven mitts!) and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Turn on your vent, as it's about to get smoky! Place the steak in the middle of the hot, dry skillet. 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 the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve hot and enjoy!

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