I have still have TONS of beef and sausage from our CSA, so it’s time to clean out my freezer piece by piece….but don’t worry about me. Cleaning out my freezer means I’m making ribeye for dinner.
When I told my co-worker I was making ribeye, she told me that I absolutely had to use Alton Brown‘s cooking method (very slightly adapted). If she was swearing by Alton Brown, I would too! I was going to grill outside, but it’s cold out! Pan-searing and cooking steak in the oven works for me.
Plus, it was delicious. I am swearing by cooking ribeyes like this, and I hope you will too! Austin and I were so excited about ribeye that it was the only thing we ate for dinner. Seriously, look my plate below. I only ate half, but I ate a giant slab of beef
- 1 boneless rib eye steak, 1 1/2 inches thick
- olive oil, to coat
- salt and black pepper
- Prep time: 10 min
- Cook time: 5 min
- Difficulty: easy
Place a oven safe pan in the oven and heat the oven to 500 degrees. Bring the steak to room temperature (I did this with putting the steak on the counter for a little bit).
When the oven reaches 500 degrees, remove the skillet and place on the stovetop over high heat. While the burner gets to high, coat the steak lightly with oil and sprinkle both sides with a salt and pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving (I counted in my head). Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and let the steak rest for a few minutes. Enjoy. Try not to keep saying Mmmmm, and I love meat.