Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Hope this helps!
Please enter a valid email address.
Well played. You deserve a cookie.
Make room for this treat in your Easter basket.
Caramelized, Fruit-Studded British Cake
Stunning Whole Roasted Cauliflower
The Greatest Hits
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)