Rib Eye Steak

1-2 Servings

Printable Version


  • 1 Boneless Rib Eye Steak, about 1.5 inches thick
  • Canola Oil
  • Kosher salt and freshly ground black pepper


1 Place cast iron skillet in oven and heat oven to 500 degrees. Bring steak to room temperature.
2 When oven reaches temperature, remove pan and place on stovetop over high heat. Coat steak lightly with oil and season both sides with salt and black pepper to taste.
3 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.
4 Roast for 2 minutes, then flip steak over and roast for 2 more minutes.
5 (This time is for a medium rare steak. If you prefer medium, add a minute to both of the oven turns.)
6 Remove steak from pan, cover loosely with foil, and rest for 2 minutes.


Yes, I admit it — nothing is sexier than well defined grill lines on a beautiful piece of meat. But for the best steak you’ve ever had, hands down, forgo the grill and break out the cast iron pan.