Perfectly Pan-Seared Steak

Boneless rib eyes are my choice for skillet cooking because they’re guaranteed to work as long as you’re paying attention. Use a classic sear method – sear first, finish in the oven – for a beautiful result. Timing is key: The difference between medium-rare and medium is mere seconds, so don’t walk away once things hit the oven.

Perfectly Pan-Seared Steak

Serves | 1 to 2 |

  • 1 12- to 16-oz boneless rib eye, 1- to 1½-inches-thick
  • vegetable oil, for brushing
  • kosher salt and freshly ground black pepper

| Preparation | Set steaks on a paper towel-lined pan to absorb excess moisture and allow to come to room temperature. Preheat oven to 450°F. Heat a cast-iron skillet over high heat for 5 minutes.

Brush steak with oil and season very generously on both sides with salt and pepper (more than you think you need).

Lay steak in pan and do not move; sear for 2 minutes. Flip steak to opposite side. Insert a digital instant-read thermometer into center of steak and transfer to oven; cook until medium-rare, about 2 minutes, removing from oven when meat registers 120°F (or desired doneness; see chart on p. 60). Transfer to a plate and tent with aluminum foil to rest, 5 minutes. Serve immediately.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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