Wednesday, November 7, 2012

Pan-Seared Rib-Eye Steak Salad with Pears and Feta

Our CSA partners with local farms up here that raise organic grass-fed beef. Last week, we ordered a bundle of meat products to be delivered with our veg. Tonight, I had two beautiful rib-eye steaks thawed and ready to be cooked. I've used AB's (Alton Brown) recipe for pan searing rib-eye steak before, and it's always a winner, so I used it again tonight along with a little Montreal Steak Seasoning. These steaks turned out just beautifully, and I paired them with some fresh local organic pears, some tangy feta cheese, a handful of toasted pepitas and some buttery Bibb lettuce.

The recipe below is straight from AB...he likes his steaks rare, but I like mine medium, so I tacked on the extra two minutes per side in the oven. Whatever you do, don't forget to LET YOUR MEAT REST before slicing into it.

Last note here: This does create A LOT OF SMOKE! Don't be alarmed, though you might want to watch your smoke alarm. This is normal!!! Make sure your hood is on, a window is cracked and that you don't directly breathe in the smoke. Also, make sure you have an oven mitt close by - I put mine directly on the handle of my oven so I don't forget to put it on before pulling my steaks out of the oven. No burns please!!

Pan-Seared Rib-Eye Steaks
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

1. Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

2. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

3. Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

4. Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.


  1. OMG!!! I CAN NOT wait to try this!!! We are always on the lookout for perfectly cooked steaks. I have down The Pioneer Woman's way of doing her fillets and her Rib eyes....I can't wait to try this method. The excitement of my day ;o)

  2. It does create smoke, but it's the best method I've ever tried for cooking steak!

  3. Getting ready to try this :) will probably use butter instead of canola to cut down on smoke....hopefully it won't change up the taste too much

  4. It shouldn't...actually, it might improve it...steaks cooked in yum! Let me know how it goes!