There really is nothing like a great steak and a good glass of Cabernet. A made in heaven pair, by any account. But finding a go-to, quick and easy way to whip up a really great steak can often seem daunting and it’s not always convenient to fire up a grill.
The key is a cast iron skillet heated to smoking hot. If you don’t have a cast iron skillet, are you insane? Just kidding! Any skillet works so long as it’s oven safe to at least 500° and NOT non-stick. Lodge makes a great, affordable 10 inch skillet but you can find old treasures at garage sales or thrift stores. Mine was my mothers and is older than I am. It’s a beautiful thing.
If you’re not sure how well seasoned your pan is, add a tiny drizzle of canola or grapeseed oil. Ready to get cooking?
Perfect Ribeye
2
servings1
hour30
minutes10
minutes0
minutesIngredients
2 Good quality Ribeye steaks
1 Tbsp. Montreal Steak Seasoning
1 Tsp. Kosher salt
1 Tbsp. Worcestershire Sauce
Fresh cracked black pepper to taste
Directions
- Combine salt, pepper and Montreal Steak Seasoning in a small bowl until well combined. Pat steaks dry on both sides and place in a shallow baking dish. Coat all sides of your steak thoroughly with seasonings. Next, dribble Worcestershire sauce on each side of the steaks, pressing in more than rubbing as you go. Cover your steaks with plastic wrap and let sit in the refrigerator for no less than one hour. Remove from refrigerator and allow to come to room temp.
- Preheat oven to 500° and put your cast iron skillet in the oven to make sure it gets nice and hot.
- Once steaks of been properly tempered, pat dry gently. Remove skillet from oven and place on stove.
- Remove skillet from oven and place on stove at medium-high heat. Add a small drizzle of grapeseed oil to lightly coat skillet. Add steaks immediately and sear for 3 minutes, assuming your steak is no less than 1 inch thick. Do not move your steaks until you are ready to flip! You want to get that yummy crust! Flip when ready, allow to sear for another 3 to 4 minutes,
- Place skillet in oven for 5 to 8 minutes depending on your desired doneness (130°-140° for medium rare).
- Remove from oven, transfer steaks to cutting board and allow to rest for at least 5 minutes.
Notes
- You can use this method with NY Steaks, Strip and even tenderloin. Adjust your times depending on the thickness and size of your meat.
- A knob of butter and sprig of fresh rosemary on top of your steaks before adding to the oven is a yum addition.
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This is not an absolute measurement on the seasoning, more of a baseline. Use more or less pepper as you choose. Toss in some crushed garlic and a couple more knobs of butter when you pop into the oven. Then baste the steaks for a minute before transferring to the cutting board. The point is, this is a foundation to build your own perfect steak from.
I paired this up recently with some grilled asparagus and a yummy Benjamin Darnault Côtes du Rhône 2020. The rich, jammy fruit-forward red really works beautifully with steak and is a must-have hot off the grill companion. A great Cabernet is a delight as well and a super treat is a luscious Chateunuf-du-Pape. Whoa, I sound fancy! Seriously though, a good rich red will make this steak sing all the more.
ENJOY!
