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By Becky Selengut
Serves 1 (no sharing, back off!)| Start to finish: 20 minutes
from Edible Seattle September/October 2009
I'm a purist when it comes to impeccable ingredients. An incredible steak needs nothing more than “oohs” and “aahs” as sauce. It’s a crime to cook a steak to anything more than medium rare, and the only tool necessary is a perfectly seasoned cast iron pan, with a large enough circumference to contain a single ribeye.
1 tablespoon high-heat oil, such as grapeseed or canola
1 bone-in ribeye steak, cut at least 1 1/2” thick
Sea salt to taste
Pepper to taste
Preheat oven to 400 degrees.
On the stovetop, heat a cast iron pan over high heat. Add the oil to the pan. Season the steak generously, on both sides, with salt and pepper. Cook the steak on one side for at least 3 minutes, until it is deeply caramelized. Flip the steak over, and throw the pan in the oven for 3-4 minutes more for medium rare. If you are the temperature-taking sort, a medium rare steak should be taken off the heat at 130 degrees.
Let it rest, covered lightly with foil for at 10 minutes to let the high-heat pressure system chill out, which will keep the juices from running all over the cutting board.
Slice and eat with some crusty bread and a full-bodied red wine.
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