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PAN SEARED RIB EYE
1
boneless rib eye steak, 1 1/2−inch thick
Canola oil to coat
Kosher salt and ground black pepper
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) 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
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.)
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1
) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
0) Serve whole or slice thin and fan onto plate.
Yield: 1 to 2 servings
PAN SEARED RIB EYE
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