Alton Brown’s simple take on a Pan-Seared Rib-Eye in a cast-iron skillet.
PrintPan-Seared Rib-Eye
For an easy, meaty main, try Alton Brown’s recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet. This sensational rib eye couldn’t be simpler. Alton shows you how to make the absolute perfect Pan-Seared Rib-Eye. Pair with a salad and a side dish for a wonderful meal for 2.
Serve this great steak with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes.
Serve this with some crusty English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
Ingredients
Scale
- 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.
Nutrition
- Serving Size: 1