Food recipes
Pan Seared Rib Eye
Pan Seared Rib Eye
Serves 1 to 2
Ingredients:
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper
Directions:
1. Place a 10- to 12-inch cast iron skillet in the oven and heat the oven to 500°F. Bring the steak to room temperature.
2. When the oven is hot, move the pan to the range over high heat.
3. Coat the steak lightly with oil and season both sides with a generous pinch of salt and pepper to taste.
4. Place the steak in the middle of the hot, dry pan and cook 30 seconds without moving. Turn and cook another 30 seconds.
5. Put the pan straight into the oven for 2 minutes. Flip the steak and cook 2 minutes more for medium rare (add a minute to each oven turn for medium).
6. Remove the steak, cover loosely with foil and rest 2 minutes. Serve whole or slice thin.
Serves 1 to 2
Ingredients:
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper
Directions:
1. Place a 10- to 12-inch cast iron skillet in the oven and heat the oven to 500°F. Bring the steak to room temperature.
2. When the oven is hot, move the pan to the range over high heat.
3. Coat the steak lightly with oil and season both sides with a generous pinch of salt and pepper to taste.
4. Place the steak in the middle of the hot, dry pan and cook 30 seconds without moving. Turn and cook another 30 seconds.
5. Put the pan straight into the oven for 2 minutes. Flip the steak and cook 2 minutes more for medium rare (add a minute to each oven turn for medium).
6. Remove the steak, cover loosely with foil and rest 2 minutes. Serve whole or slice thin.
Printed from https://recipe.bluelayer.org/recipe/75744/pan-seared-rib-eye