Recipe by What's Cooking?
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.
Top Review by Babychops
I have to say the smoked paprika was a bit overpowering (and I buy it in bulk from myspicesage.com), the 'crust' was nice - I did have to cook a little longer on each side as I had a 2" Costco steak. I'll try again and half or quarter the paprika, might add some garlic, dry mustard and cumin as well.
- 1 boneless rib-eye steak (1 1/2-inch thick)
- 4.92 ml smoked sweet paprika
- 1.23 ml kosher salt (if using kosher meat) or 2.46 ml kosher salt (if you're using non-kosher meat)
- 4.92 ml fresh ground black pepper
- 4.92 ml olive oil
Directions See How It's Made
- Bring the steak to room temperature.
- Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
- Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
- 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.
- 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.
- 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.