Steak House Style Rib Eye

If you have a couple of bone-in rib eye steaks they are best cooked on the grill. Ours are boneless, and I have found a way to cook them inside that taste better than any other recipe that competes with any great Steak House. We eat these with a Cobb Salad and call it good.

2 Good quality 1 1/4 inch rib eye steaks
1 T olive oil
Kosher salt & fresh black pepper

Pat dry your steaks with a paper towel and rub both sides with olive oil. Let them stand at room temperature, uncovered, for 1 to 1 ½ hours. Place a large ovenproof sauté pan* over high heat. Sprinkle one side of the steaks with salt & pepper. When the pan is very hot (approx. 3 mins.) place the steaks, seasoned side down, with tongs, without touching each other. Do not move or press down on the steaks. Get the placement right the first time, they can’t be moved until they are ready to turn. After 2 ½ minutes, season the top of each steak and gently turn with tongs. Cook for 2 ½ mins. Transfer steaks to a rack over a plate and let rest at room temperature for at least 30 and up to 60 minutes. Half and hour before you are ready to finish the steaks preheat oven to 425f. Return the steaks to the pan that you used to sear them and finish cooking in the oven for 12 minutes for a warm red center (medium rare), 16 minutes for a pink center (medium). Remember that if your steaks are 1/2 inch that your time needs to adjust accordingly. I wouldn't put them back in the oven for rare, in the oven for 4 mins. for med-rare, etc. Well done is a waste of time and money. Let your steaks rest for 10 minutes then serve on a warm plate. I crumble blue cheese on mine. Jeff ruins his with A-1.

*I use a Swiss Diamond pan that is fabulous for searing. They are expensive but worth every penny. I think that Hartwick's in Eugene sells them. http://www.swissdiamond.com/