You can bet our number one selling special of the week will be our boneless ribeye steak. Therefore, we have included some cooking instructions. With less than optimal grilling conditions we have chosen to include an indoor cooking method. If you haven't done it already try this one out:
Ingredients:
- 1 boneless rib eye steak, 1 1/2-inch thick
- Olive oil to coat
- Kosher salt and ground black pepper
Directions:
Place 10 to 12-inch cast iron or ovenproof skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature before cooking.
When oven reaches temperature of 500 degrees remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with 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 and let sit for 5 minutes.
3 comments:
I was looking for a perfect way to cook a couple of ribeyes and came upon your method. The steaks came out delicious. The best I've ever had. It was especially important to get these meals right because it was my "cheat" meal for the week and I was looking forward to it. Thanks for the instructions!
might want to tell everyone you picked this up word-for-word from Alton Brown :(
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
might want to tell everyone Alton Brown picked this up word-for-word from Epicurious :(
https://www.epicurious.com/recipes/member/views/pan-seared-ribeye-steak-52839421
FYI: Recipes are not copyright protected. Also, cooking a rib-eye is like making toast, there's just not that many ways of cooking them. However if people gave credit where credit is due you might even be able to tell where this recipe originated! Probably during pre-historic times ;)
Post a Comment