Pan-Seared Rib-Eye
This recipe delivers a perfectly pan-seared rib-eye steak with a beautiful crust and tender, juicy interior. By leveraging high heat from both the stovetop and oven, it ensures efficient cooking. Simple seasoning lets the quality of the beef shine, making it an excellent choice for a quick yet impressive meal.
Equipment
- 1 Cast-iron skillet A 10-to-12-inch skillet is ideal for even heat distribution.
- 1 Oven Mitts Essential for safety when handling the extremely hot cast-iron skillet.
- 1 Tongs Sturdy tongs are needed for flipping the steak safely.
- 1 Cutting Board For resting and slicing the finished steak.
- 1 Sharp Chef's Knife For clean, precise slicing of the steak.
Ingredients
Main
- 1 boneless rib eye steak 1 1/2 inches thick
- Canola oil to coat
- Kosher salt and ground black pepper
Instructions
- 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 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.
- Immediately 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 whole or slice thin and fan onto plate.
Notes
1. Ensure the steak truly comes to room temperature before cooking; this promotes even cooking from edge to edge. A cold steak will cook unevenly. 2. The key to a great crust is a screaming hot skillet. Don't rush the preheating. 3. While the recipe suggests specific times, using a meat thermometer for internal temperature (130-135°F for medium-rare) is highly recommended for perfect doneness. 4. Resting the steak is crucial; it allows the juices to redistribute, resulting in a tender and succulent bite. Skipping this step leads to dry meat. 5. Consider adding a knob of butter and a sprig of rosemary or thyme to the pan during the last minute of cooking, basting the steak for added flavor.