Rib Eye Steak

I'm tired of trying new recipes that have like 12 servings and the results being...meh. Especially when I look through it and think 'man, this doesn't really sound right' but I follow the recipe anyway because what the heck do I know. 

And I don't know much, but more than before like in one of the first posts when I was only using the Good Eats show and I bought round steak instead of rib eye. Whoops!

So I'm going through some of my old posts to plan meals for us that we liked before and to delete the stuff that we won't make again. I want to test to make sure stuff freezes well because some days reheating instead of cooking feels so good.

What I'm trying to say is, look out for some re-posts. I finally atoned from the round steak debacle and it was heavenly. 

Pan Seared Rib Eye Steak

Adapted from Good Eats

Serves 2 with leftovers

• 1 boneless rib eye steak 1 1/2 inches thick
• Grapeseed oil to coat
• kosher salt and ground black pepper

Place a cast-iron skillet in the oven and crank the heat to 450F.  Take the steak out of the fridge to start bringing it to room temperature.

When the oven reaches temperature, remove the skillet and place on the stove with the heat set to high for 5 minutes.  Coat the steak with oil and sprinkle both sides with salt and pepper.

Place the steak on the skillet and let it cook for 30 seconds (don't move it).  Flip with tongs and let it cook for 30 more seconds.  Then put the skillet (and steak) back into the oven.  Bake for 3 minutes, flip and bake for another 3 (2 minutes on each side for a rarer steak). 

Remove the steak to a cutting board and cover loosely with foil for 5 minutes. Slice against the grain or serve whole.

Notes: I used 450F while Alton used 500F. There was enough smoke pouring out of my oven that if we had a working fire alarm downstairs it would have broke from smoke damage. If I had the oven at 500F I'm sure my upstairs fire alarm would go off.

Serve with: 

Roast Sweet Potatoes - I used this recipe but didn't have any apples on hand

Blue Cheese Salad

• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• salt and pepper
• spinach
• blue cheese
• red onion (next time)
• walnuts
• blue berries

Whisk the vinegar, oil, salt and pepper together.  Toss with the remaining ingredients in a salad bowl.