Pan-Seared Ribeye

Pan-Seared Ribeye

Pinit

It was a very rainy Monday last night, so my motivation to cook dinner was not very great.  Our freezer, though, held some summer corn and rib eye steaks, courtesy of my sweet mother-in-law.  I also had some baking potatoes in the pantry.  So, I decided that steak and potatoes sounded fabulous but I didn’t want to spend hours preparing it; plus, with the grill being outside in the rain, I needed to make the steaks in a skillet.  I stumbled across Alton Brown (of Food Network fame) and his quick and easy pan-seared rib eye recipe.  I stuck by my favorite Pioneer Woman mashed potato recipe (post to come this Thursday), heated up the corn, opened up a can of green beans, and served my husband a dinner that could cure ANY rainy Monday blues!

Recipe Ingredients

  • 2 rib eye steaks
  • olive oil
  • Kosher salt
  • black pepper

Rib Eye Ingredients

Pre-heat oven to 500 degrees, then rub steaks in oil, then liberally coat with salt and pepper.

Rib Eye Steaks

Place in oven-safe, dry cast iron skillet for 30 seconds, then turn over for another 30 seconds.

Rib Eye Steaks

Rib Eye Steaks

Then place in oven.  For medium steaks, cook for 2 minutes, then flip and cook another 2 minutes.  For medium-well (the way my husband and I prefer them) cook for just under 4 minutes on each side.

Rib Eye Steaks

Remove from oven, and cover loosely with foil for 2 minutes to let the meat rest.

IMG_2759 (640x480)

Pinit

Sitting down and digging into a plate of steak, potatoes, and veggies was an amazing way to wind down on Monday; this recipe was simple, quick, moist, and tasty, so I give it 5/5 herbs!


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