Pan Seared Rib Eye Recipe
5575
Food & Beverage > Recipes
Mar 1, 2007
Ray Torres
Pan Seared Rib Eye Recipe
Rib-eye steak is a boneless cut from the rib section. The term ?eye? in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also known as a Delmonico steak after a chic New York restaurant, Delmonico?s, that popularized this luxury steak in Rib-eye steak is a boneless cut from the rib section. The term ?eye? in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also known as a Delmonico steak after a chic New York restaurant, Delmonico?s, that popularized this luxury steak in the mid 1800s.
This Rib-eye recipe is delicious yet easy to prepared.
1 boneless rib eye steak
1 1/2-inch thick
Canola oil or PAM oil spray to coat
Salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 450 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 to 3 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute or two 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.
This Rib-eye recipe is delicious yet easy to prepared.
1 boneless rib eye steak
1 1/2-inch thick
Canola oil or PAM oil spray to coat
Salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 450 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 to 3 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute or two 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.
Article Source: http://www.articlerich.com
Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's recipes and cooking blog. "A celebration of cooking and great food!"
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Rib-eye steak is a boneless cut from the rib section. The term ?eye? in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also
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