- 1 boneless rib eye steak, 1½” thick (bone can reduce contact with the pan and, therefore, reduce the amount of caramelization on the outside of the meat)
- Avocado or Canola oil (high smoke point), to coat
- Kosher salt and ground black pepper
- Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
- Sprinkle both sides with a generous pinch of salt. Grind on black pepper. Add Montreal Steak Seasoning. Let this sit on the steak for a good 15 minutes before cooking so it has time to absorb into the meat.
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500° for 10 minutes after pre-heat is done.
- Remove the skillet and place on the range over high heat for 5 minutes.
- Coat the steak lightly with high smoke point (avocado) oil.
- Immediately place the steak in the middle of the hot, dry skillet.
- Cook 90 seconds without moving.
- Turn with tongs and cook another 90 seconds
- Put the pan straight into the oven for 3 minutes.
- Flip the steak and cook for another 3 minutes. This time is for medium steak.
- For medium meat, 125° to 130° is ideal: Steak will continue cooking after being removed from heat.
- Remove the steak from the skillet and put it on the inverted bottom of a ‘Grammie oatmeal’ bowl placed on a bigger bowl and cover loosely with foil and rest for 2-5 minutes.
- Serve whole or slice thin and fan onto plate.
This can generate a good deal of smoke so watch out for smoke alarms.
This technique can also be used on a BBQ grill with hamburger !
Optional: Steak Sauce
The steak is out of the pan, and the drippings in that pan are so good you’d lick it clean if it wasn’t 500°. But don’t discard the drippings—turn them into a delicious sauce.
Throw in to the pan:
Sautee ½ cup shallots and 2+ cloves garlic. Add 1 cup red wine, 1-2 tablespoons Dijon mustard, ½ cup fresh chopped herbs (basil, oregano, cilantro, parsley, etc.), and reduce.