I’ve made a version of this with Rib Eyes and with a NY Steaks, both about 1-1/2 inch thick USDA Prime cuts, so a nicely marbled cut of meat. One method I’ve used needs way more kitchen ventilation than I have available, but this is a good all-around version that works well, without creating a smoke cloud, and still results in a great steak.
- 1-2 Rib Eye or New York steaks
- 1 tsp course salt
- 2 tsp fresh ground pepper
- Optional butter glaze:
- 3 Tbsp unsalted butter
- 2 cloves finely chopped or crushed garlic
- 2 tsp finely chopped parsley
- Take steak(s) out of the refrigerator, let them sit for an hour or two to come up to room temperature
- If using the optional butter glaze, simply melt butter in a pan, and stir in the chopped garlic and parsley
- Pre-heat oven to 475 degrees
- Heat a seasoned cast iron pan over high heat.
- If you don’t own a seasoned cast iron pan, go get one, because you can’t use this recipe without one!
- Put some course salt and pepper on both sides of the steak(s)
- Put steak(s) on the pan, don’t touch them for 3 minutes!
- Flip steak(s)
- Optionally, put 1/2 of the butter/parsley/garlic mixture on the steak(s)
- Put pan in the oven, leave in oven for 3 more minutes, remove, optionally put butter mixture on the steak(s)
- Set on a plate/cutting board to rest for 5 minutes, covered with aluminum foil (although some people like to let them rest uncovered)
- One trick I saw Alton Brown use was to put down a big plate, invert a small plate on top of that, and put the steak on top of the small plate, that lets any juices that flow out not hang around and moisten up the great crust you got on the steak in the initial steps.
This timing will get you a rare to medium rare steak. You can put them on for a little less to get a fully rare steak. If you want your steak well done, this isn’t the recipe for you. In fact, perhaps you should pick a different meal, since good steaks need to be rare or at most medium rare to enjoy their full flavor.
Here’s a photo album. First, the Rib Eye:
And now, the NY Steak: