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This is a great technique for those who don't have barbecues at their
disposal. Sometimes I substitute a cast iron grill pan for a regular cast
iron frying pan to get those great grill lines. Also, I substitute strip
loin for rib eyes, since I don't like the fattiness of that cut. All in
all, a great technique and simple rub. No sauces on steaks. Ever.
Recipe courtesy Alton Brown
Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
Bring steak(s) to room temperature.
Directions
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 minutes. (This
time is for medium rare steaks. If you prefer medium, add a minute 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.
Yield: 1 to 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy
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