Pan Seared Ribeye Steak

With barbecue season coming to an end its time to get comfortable with some alternative cooking methods for the fall and winter months. This method of steak preparation is super simple and quick, thanks to Alton Brown. I added a few flavor components but used Alton's time and temperature directions and the steaks came out amazing, in fact, my boyfriend preferred these steaks to ones cooked out on the grill.

For a simple steak, season with only salt and pepper. For a fancier steak,  you can create your own signature rub. I decided to create my own Cajun-inspired rub using a mixture of salt, pepper, paprika, cayenne pepper, garlic powder, thyme, and oregano. To prep your steaks, rub with oil and seasoning and leave covered in refrigerator for at least one hour. Pull your steak out and let rest on counter for at least 30 minutes before cooking.  

Place 10 to 12-inch cast iron skillet in oven and heat to 500 degrees. 

When oven reaches temperature, remove pan and place on range over high heat. Immediately place steak in the middle of hot, dry pan. Cook 60 seconds without moving. Turn with tongs and cook another 60 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. 

(This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) 

Pull pan out of oven. Switch oven over to broil from bake. Place 1/2 inch thick slice of unsalted butter on top of each steak. Place pan back in oven for 45-60 seconds until butter is melted. Remove steaks, plate, and top with freshly chopped Italian parsley. Enjoy.

SO delicious!