This is an amazing recipe for Pan Fried, Oven Finished Bone-In Ribeye Steak. Searing the steak to perfection without drying out the flavorful juices. You might rethink cooking your steak on the grill!
Pan Fried, Oven Finished Bone-In Ribeye Steak
One 1 1/4″ – 1 1/2″ Bone-In Ribeye Steak
Extra-Virgin Olive Oil
Avocado Oil
McCormick Montreal Chicken Seasoning.
Preheat oven to 400 degrees.
Prepare the steak by spraying or brushing Extra Virgin Olive Oil over all sides of the Rib-eye Steak. Sprinkle a liberal amount of Chicken Seasoning on all sides and let rest for 10 minutes. Prepare your cast iron fry pan with a few tablespoons of Avocado or Olive Oil. (Avocado Oil has a higher heat tolerance, 500 degrees before it starts smoking). When the pan has reached about 400 degrees, carefully lower steak into the frying pan and let it sear between 1 minute to 1 1/2 minutes. You want a nice crust to form on the steak before turning it over. Do the same to the other side of the steak, including the small sides of the steak. Use tongs in lieu of a fork to avoid releasing the juices from the puncher of a fork. Once the steak is seared to perfection, test your internal temperature for wellness.
| Steak Doneness | Internal Temp when removed from Frying Pan, your steak is: | |
|---|---|---|
| Rare | 130 to 135°F | |
| Medium Rare | 140°F | |
| Medium | 155°F | |
| Well Done | 165°F |
Place the steak on a sheet pan and place in preheated oven for 5 minutes. Check internal temperature until internal temperature reaches 5 degrees of your desired wellness. Remove steak from oven and let sit for 5 minutes before carving into it. Even a well-done steak will be juicy, tender and delicious. Bon Appetit!
*** As a bonus, as your cast iron pan begins to cool, add 1/3 cup of warm/hot water and return to stove and stir in the remains of the seared steak to make a wonderful Au Jus. Pour over steak and enjoy! Bon Appetit!
