Rib Eye In Cast Iron Skillet And Oven

Hey there, foodie friend! Today, we're going to cook up a storm with a rib eye steak in a cast iron skillet and finish it off in the oven. Why? Because we can, that's why! Let's dive in.

Why Cast Iron, You Ask?

Well, my friend, cast iron skillets are like the original gangsters of cookware. They've been around since the 1700s, and for good reason. They're tough, they're durable, and they can go from stovetop to oven like a boss. Plus, they add a little extra iron to your diet. Not that you're anemic or anything, right? wink

First Things First: Seasoning

Before we start, let's talk seasoning. If you've got a new cast iron skillet, you'll want to season it first. Don't worry, it's not as scary as it sounds. Just rub it down with a little oil, pop it in the oven at 350°F (175°C) for an hour, and voila! You've got a non-stick surface that'll make your steak jealous.

Now, if you're like me and you've got a well-loved, well-seasoned skillet, you can skip this step. But remember, no soap! We want that seasoning to last.

Prep Time: Let's Get Steaky

Alright, let's talk steak. You want a rib eye, about 1.5 to 2 inches thick. That's a good thickness, right? high five Now, take it out of the fridge about an hour before cooking. We want it to come to room temp. Why? Because science, that's why. It'll cook more evenly.

While you're waiting, grab some kosher salt and freshly cracked black pepper. We're going to season both sides generously. Don't be shy, this is no time for subtlety. Oh, and a little oil - just a drizzle. We're not trying to fry an egg here.

Sear, Sear, Sear

Now, heat your cast iron skillet over medium-high heat until it's screaming hot. We're talking like a certain someone when they find out there's no ice cream left. cough Not that I've ever done that...

Once it's hot, add your oil. It should be shimmering and dancing like it's at a rave. Then, gently place your steak in there. Don't move it around, just let it be. We want a nice, brown crust. After about 2-3 minutes, flip it and do the same on the other side.

Perfect Oven Ribeye Steak: Foolproof Method

See those little bits in the pan? Those are flavor bombs, my friend. We're going to use them to our advantage in the next step.

Oven Time: The Easy Way Out

Alright, so we've got a nice sear going. Now, we're going to finish cooking our steak in the oven. Why? Because we can't all be professional chefs with perfect timing, that's why. Plus, the oven cooks more evenly.

Here's the plan: After you've flipped your steak, pop the whole skillet into a preheated 425°F (220°C) oven. We're talking about 8-10 minutes for medium-rare, but use a meat thermometer to be sure. We want that internal temp to be around 130°F (54°C).

Once it's done, take it out, let it rest for a few minutes, then slice and serve. And there you have it! A perfectly cooked rib eye, with minimal effort. You're welcome.

And That, My Friend, Is How It's Done

So, there you have it. A rib eye steak cooked in a cast iron skillet and finished in the oven. It's simple, it's delicious, and it'll make you look like a kitchen rockstar. Plus, you got a little extra iron in your diet. Win-win!

Now, go forth, cook, and be happy. And remember, the best way to cook is with a smile and a glass of wine. Cheers!