Categories: Steak
Ingredients
- 1 dry-aged bone-in rib eye steak, at room temp
- Kosher salt
- 2 tbsp. olive oil
- Black pepper
Directions
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Preheat the oven to 375. Set a wire rack inside a rimmed baking sheet.
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Heat a cast-iron skillet that’s just large enough to handle the steak over high for about 3 minutes. Pat the steak dry with paper towels, then season liberally on both sides with kosher salt.
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Add the oil to the pan. Swirl the pan to coat the bottom, then add the steak. Immediately turn the heat down to medium-high. Cook the steak for about 1 minute, 30 seconds. Using tongs, flip the steak. Cook for another 1 minute, 30 seconds or so, then flip again. Continue like this, flipping the steak every minute, until almost cooked through, 5-8 minutes total.
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Transfer the skillet to the oven and roast the steak for 2 minutes. Flip the steak and roast until cooked to your liking, another minute or two. As the steak rests, the temp will raise to medium-rare.
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Transfer the steak to the wire rack. Let the steak rest for at least half the amount of cooking time, flipping it once while it rests.
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Cut the steak against the grain into 1/2-inch thick slices. Arrange on a platter. Drizzle with any juices from the baking sheet. Season with a few cracks of pepper and serve right away.