Monday, February 7, 2011

Skillet Ribeyes

It was WAY to cold and dark to grill outside, so I decided to give Dave a break and prepare our steaks indoors. I turned to one of my favorite chefs, Alton Brown, for his expertise. This recipe is prepared in a large cast-iron skillet. If you don't have one yet, they are a great investment. I usually use our Lodge skillet twice a day! I served these steaks with mushroom soup and a green salad. I did not include salad ingredients on this week's shopping list since you should have plenty of leftover produce in your refrigerator--just use it up!

Adapted from

Serves 2-3.

2 bone-in ribeye steaks (or your favorite cut of steak)
sea salt
freshly ground pepper
extra virgin olive oil

Plan ahead: Bring meat to room temperature.
  1. Preheat oven to 500 degrees F.
  2. Place skillet in the oven while you prepare the meat.
  3. Coat steaks with olive oil and season both sides generously with salt and pepper or your favorite steak seasonings.
  4. When oven is to temperature, use hot mitts to carefully remove hot skillet from the oven and place it over high heat on the stovetop.
  5. Place steaks in the dry pan and cook, without moving the steak (except for turning), for 30 seconds on each side.
  6. Use tongs to flip the steak and, using oven mitts, place the pan immediately into the hot oven for 2 minutes. (Remember that the skillet is still hot.)
  7. Flip steaks and cook for an additional 2 minutes for medium rare. Continue cooking for a minute or two if you prefer a different degree of doneness.
  8. Remove skillet from oven, transfer steaks to a cutting board, and tent loosely with foil for two minutes.
  9. To serve, slice and fan the steak on a plate or serve whole.

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