Monday, May 21, 2012

Rib eye steak

 I'm not one to eat large chunks of meat frequently, but I occasionally crave it. Due to multiple concerns relating to the meat industry, I try to buy meat from local farms. Not only does it taste better, but it is also healthier and ethically less problematic.

8 oz rib eye steaks
canola oil
black pepper

Preheat the oven to 450F, with a cast iron skillet in it. Pat the steaks dry and sprinkle with salt and freshly ground pepper generously.

Remove the preheated skillet and place onto a burner preheated to medium-high. (My cast iron skillet does not allow high on an electric burner.)

Place the steak in the middle and sear for 3 minutes. Turn with a tongue and sear the other side as well.

 Finish baking in the preheated oven for 3 minutes, then flip and cook the other side for 3 minutes as well. Remove onto a plate and cover with aluminum foil. Allow to rest for 2 minutes. Serve.

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