If anyone knows me at all, they know I have the biggest soft spot for a medium-rare bone-in ribeye… yes… fat layer on the outside better be included. CBH and I were fortunate to stumble across an episode of ‘Good Eats’ with Alton Brown a while back, where he showed us an almost “Fool-proof” way to cook a medium-rare steak in 5 minutes, using a cast iron skillet. (Thank you, Alton!) Here is what he suggests:
- a.) preheat your oven to 500*F.
- b.) season your ribeyes (or any type of steak) with kosher salt, pepper, a little drizzle of canola oil, and any other preferred seasoning (I normally add fresh pressed garlic and fresh rosemary). (Steak should be preferably 1 ½ inch thick. If it is thinner or thicker than that, cooking times may vary slightly.) Canola oil works better than olive oil… olive oil burns quicker than canola oil.
- c.) heat your cast iron skillet on top of the stove until piping hot. (I always like to flick water on the skillet to make sure it sizzles, letting me know how hot it is… plus, it’s also some added entertainment/added effect when cooking.)
- d.) place your ribeyes (which are at room temperature) on the hot skillet. Let sit for 30 seconds. Using tongs, flip over, let other side sit for 30 seconds.
- e.) with your hot pads, transfer the entire cast iron skillet into the hot oven for 2 minutes. Flip steaks over and cook another two minutes in the hot oven.
- f.) Remove from oven & cover with foil. Let rest for 2 minutes. Serve. (Alton suggests, while letting the steak ‘rest’, place it on top of a plate that is flipped over, so the juices remain in the steak.)
*For medium-rare steaks, the temperature should be between 130*F & 135*F, once all cooked, and resting.
*Quick delicious tidbit… granted I admitted to finding a new love for mushrooms and Brussels sprouts recently… top your steak with sautéed mushrooms for added flavor. When sautéing my mushrooms, I always add olive oil, kosher salt and pepper, and oregano. Perfect combo. (Oh, and of course a nice glass of red wine goes perfectly with a great steak. CBH & I chose to sip champagne with ours the other evening. 😉 )
*Cleaning your cast iron skillet… sprinkle a generous amount of kosher salt onto the skillet, and wipe clean with a damp towel. Do Not use soap, nor scrub very hard. The more you use your skillet, and clean it with just kosher salt… the more flavor it will give all of your dishes that you cook in it.