•  1 bone-in rib eye steak, 1 1/2 inches thick
•  olive  oil, to coat
•  Kosher salt and ground black pepper

•  Bring the steak to room temperature.
•  Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.
•  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.

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