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    You are in: Home / Recipes / Pan-Seared Rib Eye Steak With Smoked Paprika Rub Recipe
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    Pan-Seared Rib Eye Steak With Smoked Paprika Rub

    Pan-Seared Rib Eye Steak With Smoked Paprika Rub. Photo by What's Cooking?

    1/1 Photo of Pan-Seared Rib Eye Steak With Smoked Paprika Rub

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    What's Cooking?'s Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the steak to room temperature.
    2. 2
      Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
    3. 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. 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. 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. 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.

    Ratings & Reviews:

    • on February 19, 2014

      55

      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2013

      i tried this recipe minus putting the skillet in the oven. i crispily seared the steaks and then just tuned the heat down to get a pink center. the oil and paprika impart a unique, non-us barbque smokey flavor on the beef. <br/>cooking on a gas range was easy and smelled great. <br/> i prepared the ribeyes with a herb-rice stuffed tomatoes, a spinach and feta cheese tossed salad, corn on the cob and bread dipped in o-oil. chased it down with some malbec. simple and tasty seasoning.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2011

      55

      I have cooked rib eyes this way several times. THE TASTIEST STEAK YOU MAY EVER EAT!!!!! It cooks fast, even, and your makes your taste buds explode as you are smelling it cook. Never had a problem with smoke. The only problem I ever had was waiting for it to finish. I am actually going to cook two of them tonight. YUM YUM!! Enjoy.

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

    Read All Reviews (32)

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    Nutritional Facts for Pan-Seared Rib Eye Steak With Smoked Paprika Rub

    Serving Size: 1 (3 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 26.0
     
    Calories from Fat 21
    84%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 219.0 mg
    9%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.1 g
    0%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    boneless rib-eye steaks

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