That steakhouse crust you love doesn’t require a restaurant, an outdoor grill, or a cabinet full of seasonings. A thick rib-eye, a screaming-hot cast-iron skillet, and a little know-how are enough to turn a good cut of beef into a memorable dinner. This Pan-Seared Rib-Eye keeps things deliberately simple, letting the steak’s rich flavor shine beneath a deeply browned exterior and a tender, juicy center.
The technique follows Alton Brown’s straightforward cast-iron method, using just rib-eye steak, canola oil, kosher salt, and freshly ground black pepper. The key is preheating the skillet thoroughly before searing. That intense heat helps the steak develop a flavorful crust, while a brief finish in the oven brings the center toward the desired doneness without relying on guesswork alone.
This method is designed for a boneless rib-eye about 1½ inches thick. Season the steak generously, coat it lightly with oil, and sear it in the hot skillet before transferring the pan to the oven. The recipe’s cooking times are a starting point for medium-rare, with an additional minute on each oven turn for medium. Since steak thickness and equipment can vary, checking the internal temperature is the most reliable way to gauge doneness.
A 10- to 12-inch cast-iron skillet is central to this recipe because it retains heat and moves directly from stovetop to oven. Use sturdy oven mitts whenever you handle it—the handle becomes extremely hot and stays that way after cooking.
After removing the steak from the skillet, cover it loosely with foil and let it rest for two minutes, as directed. Serve it whole or slice it thinly across the grain, alongside sautéed mushrooms, fried potatoes and onions, or a crisp green salad. When the beef is this good, keeping the preparation simple is part of the appeal.
Serve this great steak with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes. Add some crusty English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
Print
Pan-Seared Rib-Eye
- Total Time: :15
- Yield: 1 1x
Ingredients
- 1 boneless rib eye steak, 1 1/2 inches thick
- Canola oil, to coat
- Kosher salt and ground black pepper
Instructions
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. 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 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 rest for 2 minutes. Serve whole or slice thin and fan onto plate.
- Prep Time: :10
- Cook Time: :05
- Category: Entree
- Method: Stove Top + Oven