Pan Fried Rib Eye Steak

Take the steak out of the fridge and let it come up to room temp, about 30 minutes. Pre heat the oven to 450 F. Dry the steak very well with paper towels and season both sides well with salt and pepper. Place a very heavy skillet, preferably cast iron over medium/high heat and let sit for 3 minutes until super hot. Add the oil to the pan, when the oil starts to smoke, place the steak in the pan. DO NOT TOUCH THE STEAK for 5-7 minutes, it will be smokey, so turn on your fans and open some windows. When the steak has cooked up the sides and is golden brown on the bottom side, turn the steak over. Cook the steak for 5 minutes, DO NOT TOUCH, then place the pan in the oven for about 7-10 minutes or until it reaches your desired doneness. If the pan is not oven safe, remove the steak and place it on a baking sheet.

The steak is cooked to medium/rare (about 135 F - 140 F) when the middle is poked with you finger and is slightly soft with a little firmness. Rare steak (125 F - 130 F) is very soft, you can feel the undercooked meat and well done (165 F - 170 F) is completely firm.

I like my steak at about 140 F with a crispy outside and a just cooked through center.

Now Get Crackin'!

Chef Egg