If you are not a griller or you live in an area that will not let you grill in the winter, this is by far the best pan seared steak that you will ever put in your mouth. I usually grill 3 to 4 times a week, even in the winter, but when I made this for a few friends last weekend with some potatoes and asparagus, they could not believe that it was not cooked on my grill. It's the moistest inside with a great seared crust on the outside. I prefer mine med rare so if you need this cooked med, just 1 minute to each turn in the oven section. One last thing, take the batteries out of your smoke detector until the smoke clears,
Ingredients1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
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.
