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How to cook ribeye steak.


Cook Time: 5 min
Ingredients
    * 1 boneless rib eye steak, 1 1/2-inch thick    ($10~15)
    * Canola oil to coat ( I prefer Olive Oil)   
     * Kosher salt and ground black pepper  (high quality sea salt works too)
Directions
Steak has to be aged but most stores do it before selling it to you;

1. Bring steak(s) to room temperature.
2. Immedately before cooking, coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste (others prefer raw flavor, no seasoning, remember, the better the meat, less seasoning is required. I usually add salt and peper later)
3. Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees (F).
4. When oven reaches temperature, remove pan and place on range over high heat.
5. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving (this seals the steak, you should be able to move it after steak is sealed). 6. Turn with tongs and cook another 30 seconds (seal the other side)
7. Put the pan (and meat) 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.)
8. Remove steak from pan, cover loosely with foil, and rest for 2 minutes (do not cut now, the steak is still cooking, plus the procedure allow the juice trapped inside).
Serve whole or slice thin and fan onto plate.

original link: http://www.foodnetwork.com/recip ... e-recipe/index.html

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