I don’t know if it is because we are now parents or the fact that we live in a town where we don’t have many people to call upon for babysitting but it seems like the last couple of years have been very low key for us for Valentines Day. Gone are the days of eating out at our favorite French restaurants like this one (I would have mentioned the one in our current city but it has since closed…go figure) or taking spontaneous vacations to the City of Lights.
This year, my hubby fixed steaks indoors. We may have cracked the secret on how restaurants fix steaks because it really tasted so moist and it was very easy to prepare. The recipe calls for rib eyes but we did the same instructions for New York strip steaks. We had this along with creamed spinach and twice baked potatoes.
Pan Seared Rib Eye
Recipe Courtesy of Alton Brown
- 1 boneless rib eye steak, 1 1/2-inch thick
- Canola oil to coat
- kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. 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 steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.