Directions: |
Directions:Preheat the oven to 500º. Dry the steaks with paper towels. Season both sides of the steaks generously with salt and pepper. After seasoning, put about a teaspoon of canola oil on both sides of the steaks and rub to distribute. Heat the cast iron skillet over high heat until water droplets steam on impact (if they skitter violently across the skillet, the skillet is too hot).
Place the steaks in the skillet with room and sear for 30 seconds. DO NOT move the steaks while searing or press down on them. Flip and sear the other side for 30 seconds. Flip and move the skillet from the stove top into the oven. For med-rare to medium, bake for 2 minutes, then flip and bake for another 2 minutes. For rare to med-rare, bake both sides for 1.5 minutes instead of two. The thicker the steaks, the more time to get to med-rare and above. If you want to use a meat thermometer to check the temperature, remember that the steaks will continue to cook once they are removed from the oven, so remove the about 10º before they reach the desired doneness.
Remove the skillet from the oven and transfer the steaks to a plate to rest for ten minutes, tenting aluminum foil loosely over the top. To keep the sear intact, try turning a small dessert plate upside down on a larger plate and rest the steak on top of that. The juices expelled while the steak is resting will pool down below the steak and keep the sear intact. Serve |
This recipe for Alton Brown's Ribeye Steak is from