The local super market had a killer winter special on rib eye steak you just couldn’t pass up. When you get home you look out your back door, see your beloved barbeque covered in 18 inches of snow, and wonder what you were thinking. Don’t lose hope because there is a way to cook that luscious rib eye in the oven and get that juicy perfection of your beloved barbeque.
Start by digging out the cast iron pan and cleaning it up a bit. Start your broiler and make sure the top rack is about six to eight inches from it, so make any shelf adjustment before you start the stove. Put the empty pan under the broiler for 20 minutes getting it smokin’ hot. While the pan is heating, remove the steak from the package and pat it dry with a paper towel.
Now get out two little bowls or ramekins. In one bowl place two tablespoons of your favorite oil. In the second bowl add a tablespoon of kosher salt and however much black pepper you would like. Rub the oil all over the steak coating it really well including the sides. Then take the salt and pepper combo and pat it into the steak, pressing slightly so it sticks well to the rib eye.
After 20 minutes of heating the pan under the broiler, turn on the stove burner to high and carefully remove the pan from the oven using heavy oven mitts and place it on the lit burner.
Using a long set of tongs or meat fork, sear the steak for 30 seconds on each side. Remember the pan is smoking hot so that steak should be sizzling as soon as it hits the pan.
At the end of the second turn of the steak, carefully put the pan with the steak back in the oven under the broiler for two minutes and then using the same long fork; flip it for another two minutes. This will come out medium rare. If you like your rib eye more cooked, add two minutes to each side to go from medium rare to medium or to well done.
As you would do with your barbeque, remove the steak from the pan, place on a cutting board, cover it with tin foil and let it rest for a few minutes.
Your perfect oven cooked rib eye is ready to eat.