It's father's Day and time to sear a great steak, ribeyes!
Just typing the word makes me drool for that seared steak in a great sauce. Ribeyes are, in my humble opinion, the best steaks on the steer, it's even Dad's favorite. Me and a friend will be getting together this Father's Day and she's bringing along her Weber kettle charcoal grills to answer the kind of question that keeps me so intrigued. Dueling grills, dueling ribeyes cut from the same roast side-by-side. I hope her steak wins.
Ingredients
- 1 boneless rib eye steak, 1 1/2-inch thick
- Canola oil to coat
- Kosher salt and ground black pepper
Directions
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.
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.
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