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Message: <blockquote data-quote="BBQBluesMan" data-source="post: 274065" data-attributes="member: 1007"><p>I have to give a shout out to my old friend svnmag for turning me on to the alton brown cast iron ribeye. It is hands down my favorite way too cook a large ribeye. CAUTION - this method produces and un-Godly amount of smoke. Open windows and good oven vent is a must. </p><p></p><p>1) Let steak come to room temperature. Season with a liberal amount of coarse salt and cracked black pepper. Rub with a little canola oil. </p><p>2) Throw a properly seasoned cast iron pan (not brand spanking new) in the oven and turn oven to 500 degrees. </p><p>3) Once the oven hits 500, take cast iron pan out of oven and place on stove top on high for 5 minutes. Yes 5. No less. </p><p>4) Cook steak on each side for 30 seconds. Place in oven for 2-3 minutes then flip and cook for another 2 minutes. </p><p>5) let rest for 3-5 minutes</p><p>6) eat like a caveman. </p><p></p><p>Seriously this method produces a fantastic steak with a really good crust on the outside and perfect med-rare on the inside. Make sure you use a good thick ribeye though. Otherwise oven time will not be needed. The oven is needed to get those thick 1" steaks to be med-rare in short order. And I dont flour my titties haha</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p></p><p></p><p>NO! JUST NO lol</p></blockquote><p></p>

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