Pan-Seared Ribeye

Works for fillets, strips and T-bones, as well.

Pan-Seared Ribeye
Pan-Seared Ribeye

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    boneless rib eye steak, 1 1/2-inch thick, at room temperature

  • Canola oil to coat

  • Kosher salt and ground black pepper

Directions

Place a 12" cast iron skillet in oven and heat oven to as high as it goes. Make sure steak is at room temperature and patted dry. 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 2-4 minutes. Flip steak and cook for another 2-4 minutes. (Note: 2 minutes is for rare to medium rare steaks. I usually do about 3 minutes per side. Vary the cooking time based on the thickness of the meat, as well.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate. Make a pan sauce if you want, but this steak is great just plain with salt and pepper.

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