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TheNasty · 05-13-2008, 06:43 PM

A nice 12 ounce rib-eye, take it out of the fridge in plenty of time for it to get room temperature.

Rub some olive oil on the meat, go light on the salt but heavy on the pepper (has to be fresh cracked peppercorns)

Make sure your pan is screaming hot, to the point where it should be highly uncomfortable to have your hand over the pan. Put the steak in and don't move it for 60-90 seconds.

Turn it over with a pair of tongs and don't move it again for 60-90 seconds.

Take the pan off the stove and stick it in the a pre-heated oven at 400-450 for desired done-ness (I eat mine at 145-150 internal temp, takes about 7 minutes or so).

When that's done, take the steak out of the pan and place on a cutting board to rest, while the steak is resting deglaze the pan with a quality balsamic and finish with 2-3 pads of butter.

Slice steak, pour over balsamic reduction.

Experience heaven.

05-13-2008, 06:43 PM	#28 (permalink)
TheNasty Tilted	A nice 12 ounce rib-eye, take it out of the fridge in plenty of time for it to get room temperature. Rub some olive oil on the meat, go light on the salt but heavy on the pepper (has to be fresh cracked peppercorns) Make sure your pan is screaming hot, to the point where it should be highly uncomfortable to have your hand over the pan. Put the steak in and don't move it for 60-90 seconds. Turn it over with a pair of tongs and don't move it again for 60-90 seconds. Take the pan off the stove and stick it in the a pre-heated oven at 400-450 for desired done-ness (I eat mine at 145-150 internal temp, takes about 7 minutes or so). When that's done, take the steak out of the pan and place on a cutting board to rest, while the steak is resting deglaze the pan with a quality balsamic and finish with 2-3 pads of butter. Slice steak, pour over balsamic reduction. Experience heaven. Last edited by TheNasty; 05-13-2008 at 06:50 PM..