Braden Family Cookbook

Chuck Braden

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PAN SEARED RIB EYE             Alton Brown


1 boneless rib eye steak, 1 1/2-inch thick (you may substitute New York steak)
Canola or peanut oil to coat (must be a high smoke point oil)
Kosher salt and fresh 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.

Warnings:    This will be one of the best steaks you have ever tasted

                    Turn on exhaust fan in kitchen!

Yield: 1 to 2 servings 

options:         need to use kosher salt as it helps make the “crust.” 
Regular salt simply dissolves into the fry pan.
This can get a little smokey if you are not careful.  Have an exhaust fan on high and another fan to blow out any additional smoke away from your smoke detectors . . . or be ready to be embarrassed when your neighbors call the fire department!