Pan-Seared Rib-Eye Steak

A restaurant-quality rib-eye seared in a smoking-hot cast-iron skillet and finished in the oven.

Ingredients

• 1 boneless rib-eye steak, 1 1/2 inches thick (about 1 1/2 pounds)
• 2 teaspoons canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Place a cast-iron skillet on the middle rack and heat the oven to 500 degrees F.
2. Let the steak come to room temperature and pat it very dry.
3. Rub the steak with the canola oil and season generously with salt and pepper.
4. Carefully remove the hot skillet to the stovetop over high heat and lay the steak in it.
5. Sear without moving for 30 seconds, then flip and sear the other side 30 seconds.
6. Transfer the skillet to the oven and roast, flipping once halfway, until the center reaches 130 degrees F for medium-rare, about 4 to 6 minutes.
7. Rest the steak on a board for at least 5 minutes before slicing against the grain.

Notes

Alton Brown’s pan-seared rib-eye; preheating the skillet in the oven gives an even, hard sear.