Perfect Rib-Eye Steak


Rib Eye Steak1

My 6-year-old son and I love steak, and I'm a believer that in moderation, this is okay!   My husband, a vegetarian, and my little guy (4-years-old) sit this one out. (I'm not sure what my little guy's excuse is.)


Sometimes meat gets a bad rap, but it has some health benefits, including being rich in protein and iron.  A couple years ago, my oldest son was quite anemic, and I made every effort to give him food high in iron.  He's very picky, so I was surprised to discover that he loved steak.  I've served it every which way, and this is his favorite — just salt, pepper, and a nice brown curst!  Mine, too!


1 (approximately 3/4 pound) rib-eye steak

Sea salt and freshly ground black pepper

Olive oil to coat the pan


Start by removing any excess fat from your steak. A boning knife works well for this.  

Rib Eye Steak2

Preheat a medium saute pan coated with olive oil.  (If you have one, a cast iron skillet is ideal for this.) While the pan is heating, generously season both sides of the steak with sea salt and freshly ground black pepper. Place the steak in the pan — you should hear a sizzling sound right away.  If  you don't, your pan's not hot enough yet.  Wait until it's very hot and listen for the sizzle!

Keep the heat at medium and cook the steak to the desired doneness. For medium-rare, cook for about 3 1/2 minutes per side. The bottom should be very nicely browned before you flip it over.

Remove the steak from the pan, place it on a plate, and cover with foil. Let it rest for at least 5 to 10 minutes before slicing.

Some additional notes:

Try not to move the steak during the first couple minutes of cooking.  This will allow it to form a nice, brown crust.  

Metal tongs are a great cooking tool to flip the meat over.

Rib Eye steak is delicious in Quick Grilled Steak Chili, too!