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Message: <blockquote data-quote="BBQBluesMan" data-source="post: 274065" data-attributes="member: 1007">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. 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. 2) Throw a properly seasoned cast iron pan (not brand spanking new) in the oven and turn oven to 500 degrees. 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. 4) Cook steak on each side for 30 seconds. Place in oven for 2-3 minutes then flip and cook for another 2 minutes. 5) let rest for 3-5 minutes6) eat like a caveman. 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- - - Updated - - -NO! JUST NO lol</blockquote>