Pan Seared Rib Eye

Summary

A printed page from Food Network's website (foodtv.com), a cast-iron pan-seared rib eye steak recipe credited to Alton Brown, printed 2/7/00.

Source: Food Network, http://www.foodtv.com — printer-friendly page, URL http://www.foodtv.com/recipes/PrinterFriendlyPage/0,1734,99,00.html, printed 2/7/00
Recipe courtesy: Alton Brown
Ingredients: 1 boneless rib eye steak, 1 1/2-inch thick; canola oil to coat; kosher salt and ground black pepper
Method: 1. Place a 10-to-12-inch cast iron skillet in the oven and heat oven to 500°F. Bring steak(s) to room temperature. 2. When oven reaches temperature, remove pan and place on stovetop over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. 3. Immediately place steak in the middle of the 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 timing is for medium-rare; for medium, add a minute to both oven turns.) 4. Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or sliced thin and fanned onto a plate.
Yield: 1 to 2 servings
Prep time: 10 minutes
Cooking time: 5 minutes
Physical artifact: single printed page, "Food Network" letterhead/logo, printer-friendly layout, light water/coffee staining in lower-left corner but fully legible.