Sometimes I just crave a good piece of meat! But, if you don’t want to spend a bunch of money at your local steak house, try out this easy Cast-Iron Skillet Rib-Eye Steak in your OWN house! It’s mouth-waterin’ good!!!
Cast-iron Skillet Rib-Eye Steak
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
PREP TIME
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins
INGREDIENTS
1 boneless rib-eye steak (about 1 ½ inches thick)
1 tablespoon avocado oil
1 tablespoon each of kosher salt, freshly ground black pepper, garlic powder
INSTRUCTIONS
Preheat your oven to 450°.
Your steak needs to be room temperature. So, I take it out of the fridge, place some paper towels in a pan and let the steak rest uncovered on the paper towel for at least 50 minutes. The paper towel will soak up any extra water from the fridge.
When the steak is almost at room temperature, pat it dry on both sides, and season the steak generously on all sides of your steak with the salt, pepper and garlic powder and set aside.
Git out your cast iron skillet, set it on a high heat on top of your burner. Once the skillet is hot (you can tell by sprinkling some drops of water in the pan and if it completely evaporates immediately, the pan it hot enough. If it takes a minute to evaporate, your pan isn’t hot enough.), then add the tablespoon of avocado oil and either brush it around in the skillet to cover the bottom, or carefully swish it around in order to cover the pan bottom. (You can use olive oil, it’s just that avocado oil has a higher smoke point than the olive oil. Just remember! Your cast-iron pan is REALLY hot, so use a good hot pad on the handle for protection.)
Now, using your tongs, lay the pre-seasoned steak into the hot skillet (remember, to avoid splatter on yourself, place the steak into the pan away from you, not towards you) and sear for about 2 minutes on each side. Don’t forget to place the steak on its side where the fat is, by holding it in place with the tongs, and sear the sides also.
Now, place (with your mitt!) the skillet with the seared steak in it, into the oven. Cook for 2 ½ minutes, then open the oven, flip the steak in the pan, place it back into the oven and cook for another 2 ½ minutes on the other side until done. If you take a meat thermometer, stick it into the meat and it reads about 135° or 145° F (according to USDA, they suggest 145° for safety…but that’s more done than I like it…and it hasn’t killed me yet!) , then it should be medium-rare.
Once the steak is done, remove the skillet from the oven, place the steak on a cutting board, cover with some aluminum foil, and let it rest for about 8 minutes before cutting.
Slice the meat according to the grain, at an angle, and serve that dee-lish-us rib-eye up to your guests! YUM!