| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 1 to 2 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 1 to 2 servings |
Ingredients
- 1 boneless rib eye steak, 1 1/2-inch thick
- Canola oil to coat
- Kosher salt and ground black pepper
Instructions
- 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. 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 465 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 32 g |
| Cholesterol | 119 mg |
| Sodium | 414 mg |
| Serving Size | 1 of 2 servings |
| Calories | 465 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 32 g |
| Cholesterol | 119 mg |
| Sodium | 414 mg |
Reviews
If I don’t have a wood fire, I’ll never make steak any other way again. Turns out perfect every time & I’ve been using Alton’s method since it was 1st printed. It deserves 10 stars!
A first time user of this way to cook a B/I Rib-Eye and it was perfect! The amount of prep time, and cook time, was spot on! Also did not have to worry at all about setting off the smoke detector (thanks for that comment when i checked the reviews!) Meat was perfectly done and consistent throughout. Excellent outcome and will definitely use again…thanks!
Aside from setting off smoke detectors in a 3 country area, the steak had a great crust. 2 minutes per side in the oven (at 500) yielded a rare versus medium rare steak. I cooked another steak (actually the other half a the same large steak cooked ala Alton Brown). The cast iron skillet was not preheated in the oven, rather on the stove top on high heat until it was smoking (less than 5 minutes). 30 seconds per side produced a nice crust, without the fire department being called. I also seared the edges for 10 seconds. Then into a 400 degree oven for 3+ minutes per side. After a 2+ minute rest, the steak was just as flavorful with the same crust as before. And, yes, I ate the other half at the same meal.
Holy Ribeye Steak! Followed directions exactly as written – perfection!!! This was the most tender, best tasting ribeye I have ever had. No problem with smoke at all. Thank you Alton!!
The steak was great. However, the smoke from the stove top cooking was terrible. Even with the vent on high. Smoked up the whole downstairs.
Was recently informed that we can no longer have a grill in our apartment complex because of safety issues. The biggest thing that I missed was a good steak. Enter my new cast iron skillet and your recipe. I only have 1 comment. WOW!!!!!! It was by far the best steak I have ever tasted. When you add a pat of butter on the top it is unbelievable. Who needs a grill?????
Best ribeye recipe ever!
Less is more.
So, so good.
So, so good.
So there I am with a very expensive piece of meat, no access to a grill and it’s my anniversary. I watched the video, closed my eyes and prayed. After following the directions to the letter, the end result was PERFECTION! Thank you, Mr Brown.
I made a seasoning mixture of lawrys season salt, garlic powder, onion powder, black pepper, and a small amount of cayenne pepper. And instead of canola oil I coated each side with a small amount of bacon grease and coated it nicely with the dry seasoning mix. It was delicious.