Alton Brown's recipe for perfect pan-seared ribeye steaks uses just a cast iron skillet, a timer & some salt to make perfect medium-rare steaks.

Course: Mains

Keyword: Beef, Comfort Food, Meats, Pan-Seared Rib-Eye, Weeknight Dinner

Pan-Seared Rib-Eye

Name: Pan-Seared Rib-Eye
Prep time: 15 min
Total time: 75 min
Ingredients: 2 (1 1/2-inch-thick) boneless rib-eye steaks, about 15 ounces each; 1 teaspoon canola oil, to coat; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

An enticing image of a pan-seared rib-eye steak, showcasing its juicy, caramelized exterior and tender pink center. The steak is presented on a wooden cutting board, allowing its natural juices to pool around the edges. Grill marks adorn the surface, adding visual appeal and hinting at the steak's flavorful sear

ACTIVE TIME: 15

TOTAL TIME: 1 15

Yield: 2 to 4 servings

The classic Good Eats method for perfectly cooked ribeye steak requires nothing but a cast iron skillet, a kitchen timer, and some salt.

As far as I'm concerned, a perfect steak is one with a darkly seared exterior and an interior cooked not one degree past 130°F. Although this can certainly be accomplished on a grill or broiler, it's a tricky proposition at best — especially with a cut like the ribeye, whose melting lipids tend to cause nasty, soot-producing flare-ups in open-flame environments.

Your best bet is roasting, in which a hot, heavy, dense cast iron skillet does the branding on the stovetop and the relatively gentle heat of the oven finished the interior.

It can't be said enough: Remember to let your meat — especially that of the red variety — rest for about 5 minutes after it's removed from the heat. Heat is akin to pressure, and cutting into a steak before it's had a chance to cool is a bit like opening a spigot. Cover the meat loosely with aluminum foil or a metal bowl as it rests, and it'll stay plenty hot.

Note: There's going to be smoke. Turn on your hood (if you have one) and open a window.

This recipe first appeared in Season 1 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.

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2 (1 1/2-inch-thick) boneless rib-eye steaks, about 15 ounces each
1 teaspoon canola oil, to coat
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Specialized Hardware

10- to 12-inch cast-iron skillet

Digital instant-read thermometer

ACTIVE TIME: 15

TOTAL TIME: 1 15

Yield: 2 to 4 servings

Procedure

Allow the steaks to come to room temperature for 1 hour.
Place a 10- to 12-inch cast-iron skillet in the oven and heat the oven to 500ºF.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 secondsYou should use a kitchen timer. without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.) For medium-rare, the temperature of the steaks should be between 130 and 140°F.
Remove the steak from the skillet, cover loosely with foil, and rest for 5 minutes. Serve whole or slice thin and fan onto plate.