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    You are in: Home / Recipes / Pan Seared Rib Eye Recipe
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    Pan Seared Rib Eye

    Pan Seared Rib Eye. Photo by lazyme

    1/3 Photos of Pan Seared Rib Eye

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    cooking_geek's Note:

    This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
    2. 2
      Bring steak (s) to room temperature.
    3. 3
      When oven reaches temperature, remove pan and place on range over high heat.
    4. 4
      Coat steak lightly with oil and season both sides with a generous pinch of salt.
    5. 5
      Grind on black pepper to taste.
    6. 6
      Immediately place steak in the middle of hot, dry pan.
    7. 7
      Cook 30 seconds without moving.
    8. 8
      Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
    9. 9
      Flip steak and cook for another 2 minutes.
    10. 10
      (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.
    11. 11
      Serve whole or slice thin and fan onto plate.

    Ratings & Reviews:

    • on November 21, 2008

      55

      The only way to make a steak indoors. Be sure to use decently-thick steaks; thin ones will overcook before the crust forms.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2014

      55

      This was my first time cooking a steak and it worked for me! Not perfect but anything takes practice. My steaks were two different thickness but they were both good enough to eat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2012

      55

      This recipe interested me because of the use of cast iron cookware, which I love. That, and it's winter in Minnesota, so gas grilling, charcoal grilling is out and a broiler ruins good meat. Let me just say----dynamite! This will be my go-to method of steaks! I followed the easy to follow directions to a "T". Yes, there was some smoke, but my oven vent handled it. There was a lingering cooking odor but hey, steak smells good! They turned out lovely, with a nice "bark" and uniformly red interior.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (40)

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    Nutritional Facts for Pan Seared Rib Eye

    Serving Size: 1 (0 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    rib eye steaks

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