Alton Brown Pan Seared Rib Eye
Note: I got this recipe off of the internet….it’s so easy and works perfect every time. I love Alton Brown! His recipes are easy and he explains everything so well.
2 Rib Eyes – boneless, 1 ½ inch thick
Canola oil to coat
Salt and ground black pepper
Place a 10 to 12 inch cast iron skillet in oven and heat oven to 500 degrees. Bring steaks 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.