Tuesday, June 23, 2015

Perfectly Roasted Ribeye

Not having a grill anymore is so hard when it comes to steak cravings! Now that we live in the city, we are without a patio, so this means no grill! I turned to another friend-my iron cast skillet! Alton Brown had some simple directions on how to grill a steak in the oven with a lot of good reviews! I just had to share on here. Whether you don't have a grill or maybe it is rainy out and you don't want to get wet, there's an alternative to cooking a decent steak!

Boneless ribeyes, brought to room temperature
canola oil, to coat
Kosher salt and pepper

1. Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.
2. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
3. Immediately place the steak in the middle of the hot, dry skillet. 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 the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
4. Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

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