Pan Seared Ribeye (September 18, 2009)

carla’s gone again. red meat strikes again!

here’s a recipe from alton brown regarding a pan seared ribeye. i liked the simplicity.


* 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.

the pros? it was a well cooked piece of meat – pretty even all the way through, and in no way overdone, although it was much closer to a medium than a medium rare in my kitchen. the meat was juicy and tender and all sorts of good.

the cons? i’d have to think part of it was the meat, which came from a grocery rather than a quality butcher. while it wasn’t bad, it wasn’t so bursting with flavor; i think it could’ve benefited from a little more seasoning or something. i was a little light with the pepper, and perhaps i could’ve gone a bit more. but i have the sneaking suspicion that getting a better steak would’ve improved this drastically.

as is, all things considered, i’d probably give it a B+; but the recipe seems quite sound.


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