Steak wisdom

If you're of the carnivorous persuasion (like yours truly, here) you probably enjoy the occasional steak. I have long been a fan of the beef and that's putting it lightly. I just wanted to write a mini-post sharing the wisdom I garnered from Alton Brown, chef/scientist and foodtv personality... It's ALL about the ribeye, people. It is so tender and so flavorful (and so expensive- so get it on sale or for a special occasion...) When it comes to preparing a delicious steak at home this method is foolproof. I now make a mean steak prepared various ways (marinades, sauces, rubs...) but this method of cooking keeps me from getting into too much trouble.

Ribeye + this method of cooking=perfect steak!

ALTON BROWN'S PERFECT RIBEYE

Ribeye steak

canola oil and s&p unless you're using your own marinade

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Either Coat steak lightly with oil and season both sides with a generous pinch of salt, or just remove from marinade. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 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.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.