Depends much on how you like it done and or how thick the steak is. I like a good pan sear! Sears in the good Vitamin S (steak!) Also holds on to those loverly juices!
For medium rare, 1 1/2" thick ribeye:
Get a large cast iron skillet and pre-heat it in your oven to 500 degrees for about 20 minutes. Take the skillet out and put it on the hottest burner you've got. Olive oil the steak and sear 30 - 40 seconds on a side then flip once more and toss it in the oven to bake 2 mins/side. Remove the steak and cover with foil to rest 5 minutes.
The best way to test for medium/rare is to poke it. It should have just as much give as the tissue of the back of your hand between the thumb joint and first pointer finger joint (inside the "L" of your left hand)
Check the web too. Food Network, Food52, various food glam sites like Tastespotting and Foodgawker are always a good bet to find what you're after.
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For medium rare, 1 1/2" thick ribeye:
Get a large cast iron skillet and pre-heat it in your oven to 500 degrees for about 20 minutes. Take the skillet out and put it on the hottest burner you've got. Olive oil the steak and sear 30 - 40 seconds on a side then flip once more and toss it in the oven to bake 2 mins/side. Remove the steak and cover with foil to rest 5 minutes.
The best way to test for medium/rare is to poke it. It should have just as much give as the tissue of the back of your hand between the thumb joint and first pointer finger joint (inside the "L" of your left hand)
Check the web too. Food Network, Food52, various food glam sites like Tastespotting and Foodgawker are always a good bet to find what you're after.
Hope this helps!