Mickey,
When the wind is howling and it's too cold to grill this is what I do.
Rib-eye Steak 1 1/2" Thick (room temperature)
Canola Oil To Coat
Salt and Pepper (or your favorite steak seasoning)
Place a 12-inch cast iron skillet in oven and heat oven to 500 degrees.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generously with salt and pepper.
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. For anything past medium just go to Burger King as the steak will be ruined.)
Remove steak from pan, cover loosely with foil, rest for 2-3 minutes and enjoy. I still can't get over how juicey and flavorful they are.
Mike
I'm going to have to endorse this one, worked to perfection with a couple strips tonight. I run the smoker and charcoal grill, my wife runs the gas grill. Was about 0 at dinner time, so I figured I'd give it a try, so as to prevent a mutiny. I followed the directions closely. Melt in your mouth tender and juicy.
