PAN SEARED RIB EYE
Instructions:
- 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.
- 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.
- Yield: 1 to 2 servings