Pan-Seared Rib-Eye

Tonight felt like a steak night and my favorite is Ribeye. To me it has the most flavor of all the meats. Since it had snowed the weather is ungodly cold outside to even attempt to heat up the barbecue. So I decided to try cooking the steak in the oven something I had never done before. And I will have to say – I cooked it to perfection — not a piece of meat was left!!

Pan-Seared Rib-Eye | Small Town Living in Nevada


1 boneless rib eye steak, 1 lb or more
Olive oil, to coat pan
Steak Seasoning of your choice –  ( I used a mixture of Olive Oil, Pappy’s Prime Rib Rub, Rosemary, Parsley and Olive Garden Garlic & Herb Italian Seasoning )


Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet from the oven. Coat the pan lightly with oil.

Immediately place the steak in the middle of the hot skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 5 minutes. Flip the steak and cook for another 5 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet and let sit for 2 minutes before slicing.

Pan-Seared Rib-Eye | Small Town Living in Nevada