Pan Seared Rib Eye
This recipe comes from the first episode ever of Alton Brown's great Good Eats.
If weather is not cooperating, or you're out of propane and insist on
having steak tonight, this is an excellent alternative. Just take care
with the extremely hot skillet. It gets exciting when you're working
with a heavy, hot pan. Otherwise, it can't get easier and it can't get
better. The meat's the thing.
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
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.
Great with the Cabernet Riserva.