- 1 boneless rib eye steak, 1 1/2 " thick
- Canola oil. to coat
- Kosher salt and ground pepper
Directions
Convey a 10-to-12-inch cast-iron skillet within the oven as well as heat the oven to 500 levels F. Bring the steak to 70 degrees.
Once the oven reaches temperature, take away the skillet and put around the range over high temperature for five minutes. Coat the steak gently with oil and sprinkle each side having a generous pinch of salt. Grind on pepper.
Immediately put the steak in the center of the new, dry skillet. Prepare thirty seconds without moving. Turn with tongs and prepare another thirty seconds, then place the pan into the oven for just two minutes. Switch the steak and prepare for an additional 2 minutes. (This time around is perfect for medium-rare steak. If you like medium, give a minute to each of the oven turns.)
Take away the steak in the skillet, cover loosely with foil and rest for just two minutes. Serve whole or slice thin and fan onto plate.