Pan Seared Rib Eye
I made this Pan Seared Rib Eye steak for dinner last night using my trusty cast iron pan. It’s a good recipe that would’ve been better if my steaks were an inch and a half thick. I was so disappointed to find the steaks were onky about half an inch thick each - there were 3 steaks in one pack, one on top of each other. I should have looked at the pack closer.
As it was, adjustments had to be made to the recipe to get the steaks as medium-done as could possibly be managed. The steaks came out pink in the little center it had. But I would have preferred a deeper crusting that would only be possible if I cooked the steaks longer…and if the steaks were thrice as thick.
The accompanying side dish is my own recipe and is highly recommended. You start with a homemade dressing of balsamic vinegar, Dijon mustard, salt and freshly ground black pepper and some olive oil and just pour it over your favorite steamed or grilled vegetables. For this particular one, I used steamed broccoli and strips of roasted red bell peppers.
For the steak, I’ll reproduce the original recipe I sourced from the internet:
1 boneless rib eye steak, 1.5 in. thick
Oil to coat the steak
Kosher salt and ground black pepper
Place 10-in. cast iron skillet in oven and heat to 500F. Bring steak to room temperature and pat dry with a paper towel.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak with oil, and season with salt and pepper.
Immediately place steak in the middle of the pan. Cook for 30 seconds without moving. Turn with tongs and cook another 30 seconds. (This is where I stopped for my thinner steaks) Put the pan into the oven for 2 minutes. Then flip steak and cook another 2 minutes.
Remove steak from pan and cover loosely with foil. Let rest for 2 minutes.
