Perfectly Pan-Seared Rib-Eye Filets

steakmag June 2, 2015 Comments Off on Perfectly Pan-Seared Rib-Eye Filets
Perfectly Pan-Seared Rib-Eye Filets


  • For the Pan-Seared Rib-Eye Filets:
  • (2) 6oz rib-eye filets
  • 1 tablespoon canola oil
  • Sea salt, to taste
  • Black pepper, to taste


  1. Place a cast-iron skillet in the oven; heat the oven to 500 degrees (F). Place the steaks on the counter and bring them to room temperature.
  2. When the oven reaches temperature, very carefully remove the skillet from the oven and place it on the stove top over high-heat; heat for 5 minutes.
  3. In the meantime… Brush both sides of the steak lightly with oil and sprinkle both sides with a generous pinch of salt and pepper.
  4. Once the 5 minutes are up, place the steak in the middle of the hot, dry skillet. Cook for 1 minute without moving, then turn with tongs and cook another 1 minute. Place the pan straight into the oven for 2 minutes. Flip the steak and cook for another 1 minute. Remove the pan from the oven and cover with aluminum foil; allow the steaks to rest 5 minutes before slicing and serving.
  5. This will give you a steak that’s cooked medium rare.

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