Pan-Seared Rib Eye Steak With Smoked Paprika Rub

Total Time
5 mins
5 mins

I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

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  1. Bring the steak to room temperature.
  2. Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
  3. Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
  4. Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
  5. Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
  6. Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.
Most Helpful

1 5

This is food plagiarism! I am disgusted with you! My mom and I told all our friends never to make your food again!

1 5

You're a fraud! Alton Brown wrote this exact recipe. All you did was add paprika. If you wanted the credit for Alton's creation, you should have tried this on simpler people! Next time do not try to pretend a recipe is your own because someone will inevitably find out and you could be in trouble with the law!

5 5

Great.. Now my husband doesn't want to grill steaks anymore!;). So moist and tender, clearly I will be making these again( and again and again)... Great technique!!!!