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I love a good steak, and although I prefer steak that is extremely lean (like a good filet), I’m often tempted toward the ones with a bit more fat — a bit more flavor! So today, I cooked up a fabulous, pan seared rib eye. This is an amazingly easy and fool-proof recipe. The recipe is for a single, 16-18 oz. steak. And although I can eat that on my own, I suppose a responsible, single portion should be a bit smaller… That being said, it’s perfectly easy to duplicate this recipe as many time as you wish, even making one steak after another.  Enjoy!

Total Time: 5 min (prep), 10 min (cook) Serves: 2

Ingredients

  • 1 boneless rib eye steak, 1 1/2 inch thick
  • Canola oil (to coat)
  • Kosher salt and cracked black pepper

Directions

After you unwrap your beautiful — gorgeous — steaks, dry them with a few paper towels. Let the steaks sit out for at least 30 minutes (probably more like an hour or more) to let them come to room temperature.

Place a cast iron skillet into the oven and preheat to 500 degrees. While the oven (and skillet) are heating, coat the steaks with a generous amount of canola oil.

NOTE: You should not use olive oil here because it burns too easily. If you don’t have canola oil, vegetable or peanut oil would be fine substitutes.

Sprinkle with a generous amount of Kosher salt and cracked black pepper (to taste).

Once the oven has reached 500 degrees, take the skillet out of the oven and place it on the stove on high heat. Place the steak in the center of the skillet and allow it to sear (which means leave it alone!) for 30 seconds.

After 30 seconds, flip the steak and allow to it sear for another 30 seconds. Immediately put the skillet (with the steak) into the hot oven for 3 minutes, then flip the steak back to the first side for another 3 minutes. (These times are for a medium-rare steak, and I love a medium-rare steak! For a medium steak, add one minute to each side’s cooking time.)

Remove the steak from the skillet and cover with foil. Allow the steak to rest under the foil for 2-4 minutes.

After the steak has rested, it’s ready!

Look at that baby! I wish I had another right now!

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