Pan Seared Rib Eye seasoned with Salt and Pepper

/ Tuesday, March 13, 2012 /
Steak. The mere thought if it makes my mouth water. I absolutely love steak. It is one of my favorite foods in the entire world. A perfectly cooked steak (medium rare in my opinion) is incomparable to any other taste in the world. Achieving a restaurant quality steak at home isn't as difficult as you would think. The key is the cut of meat. Look for one with plenty of marbling, or the interlacing of fat with the meat. The more marbling, the better.

1 8 oz. Rib Eye with plenty of marbling
Salt and Pepper to Season
Rosemary and Thyme* (optional)
Olive Oil

  1. Make sure steak is room temperature before seasoning.
  2. Coat the steak on both sides with olive oil.
  3. Add a generous amount of freshly cracked black pepper on each side (you will lose some in the cooking process)
  4. Make sure the pan is VERY hot before placing steak.
  5. Cook steak for two minutes on one side. Then flip over. Add salt to cooked side. After two minutes flip the steak over again and apply salt on the top. Place rosemary and thyme on the bottom on steak and leave for two minutes. Flip once again leaving the rosemary and thyme where it is.
  6. Once a total of 8 minutes (4 minutes each side at 2 minute intervals) is finished, place steak on serving dish.
  7. Let rest for 5 minutes to let the juice distribute evenly.
ENJOY! Let me know what you guys think or any alterations to the recipe!


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