PAN SEARED RIB EYE

Alton Brown

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat for 5 minutes or more. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (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. Serve whole or slice thin and fan onto plate.

NOTE:  Be sure to follow the recipe.  The underlined items are important and should be adhered too even though at first glance they might not seem important.

Since the steak is seared in a very hot pan to obtain a crusty exterior, it is necessary to use an oil with a high smoke point like Canola oil, peanut oil or safflower oil.  The smoke point of some oils are:

Butter            350 degrees
Olive              375
Corn               410
Canola            435
Safflower       450
Peanut oil        450

A cast iron skillet is important since it excels at holding the heat.  Using Kosher salt and not moving the steak in the pan enhances the crust.  

An instant thermometer can be inserted into the side of the steak to check for doneness.  Proper temperatures are:

Rare                        120 to 130 degrees
Medium rare             130 to 145
Medium                    145 to 155
Toast                       155 and up

With practice you can tell the doneness of a steak from the feel.

Elevating the steak on an inverted saucer during the 2 minute rest period will avoid any leaking juice from deteriorating the bottom crust.