The Best Ever PERFECT Rib Eye Steaks

6 Mar

One of the greatest parts of Spring, Summer, and even Fall is grilling. I think grilling could probably even make the sole of a boot taste delicious.

Okay, maybe that’s a stretch. But you know what I mean!

In our house, we are kind of snobs about steaks. We only eat rib eye and porterhouse steaks, and only when they are cooked (to perfection- thanks, Hubby!) on the grill!

That was the case, until this recipe.

As I mentioned before, I made a big romantic Valentines Day dinner for the Mr. and I. I’ve always been apprehensive about making steaks indoors and never attempted it because we thought grilling steaks was the best way…the only way.

My mother in law got me cast iron pans for Christmas this year (LOVE them, don’t you?!) and I’ve been dying for an excuse to use them.

The mister still has not stopped talking about these steaks. We love that we can now make steaks in our kitchen and eat them any time of the year, and have that amazing, to die for taste you get from cooking them on the grill!

These were quite possibly in the top 3 of the best steaks we’ve ever had! Seriously, I’ve never steered you wrong before. You know if I’m telling you about it that is has to be amazing. So go get your steak on!

The Best Ever PERFECT Rib Eye Steaks {Pan Seared Rib Eye}

Recipe courtesy Alton Brown

Prep Time:10 min

Cook Time:5 min

Serves: 2 servings


1 boneless rib eye steak, 1 1/2-inch thick

Canola oil to coat

Kosher salt and ground black pepper


Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) 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 on 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.


5 Responses to “The Best Ever PERFECT Rib Eye Steaks”

  1. Ashley R March 23, 2012 at 6:32 pm #

    This is how We make most of our steaks! J loves them this way!

    • alleyo {AtHomeWithAlley} March 23, 2012 at 6:47 pm #

      So does Matt! Who knew something so simple could be so delicious?!

      • Ashley R March 23, 2012 at 7:39 pm #

        Funny thing is that Justin was the one who insisted We try them this way!


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