Ingredients
1 bone-in rib eye steak
kosher salt
Freshly ground pepper
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Generously season both sides of the steak with kosher salt and freshly ground pepper before putting in the heated skillet. A large cast-iron skillet is a good choice — it has the weight and composition to heat up, hold that heat, and give the steak a perfect crust. A well-seasoned cast-iron pan doesn’t need any added oil — the proteins will release the meat easily when it is properly seared.Step 3Heat the skillet to medium-high, but not to the smoking point, and place the rib steak on it. There will be some smoking as the fat renders. It will take a few minutes to sear the first side — check occasionally by lifting one edge with your tongs and peeking for a deep dark color, but in no way charred or burnt.Step 4When the steak is deeply browned, flip and repeat. Then hold the steak with the tongs and allow the fat/bone/meat on the sides to brown. When all is seared, put the steak in a 350 degree oven. If you are using a cast-iron skillet, the pan can go straight in. If you are not using an oven-proof pan, transfer to a broiling pan.Step 5For rare steak, let the internal temperature reach 135 degrees. Well-done will have an internal temperature of 180 degrees. For a 3-pound thick steak, it will take about 15 to 20 minutes to finish cooking.Step 6Pair the steak with a plate of sautéd vegetables to complete the meal.
