"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

RIB EYE Recipe

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This recipe for RIB EYE, by , is from The Fontenot Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dee Fontenot
Added: Friday, December 31, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless rib eye steak-1 1/2-inch thick.
Canola oil to coat.
Kosher salt.
Ground black pepper.


Directions:
Directions:
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak 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 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.






Number Of Servings:
Number Of Servings:
1 - 2 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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