With tongs, set the steaks right into the sizzling butter/oil mixture. Cook until the oil is hot and the butter is beginning to brown. Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.Add lots of black pepper, to taste, and mix to create a rub for your steaks. Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl.The temperature will continue to rise about 5 degrees F, reaching the proper doneness. A thick steak that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely cover, and allowed to rest a few minutes. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach a minimum of 145 degrees F to ensure that harmful bacteria have been destroyed. Salt and fresh ground black pepper to tasteĭoneness is an issue of personal preference. Red Wine-Mustard Pan Sauce (optional) -ġ/2 cup Dry red wine such as Cabernet Sauvignonġ/2 cup Stock (beef, veal, or chicken) preferably homemade (low-sodium canned - optional)ģ tablespoons Unsalted butter cut into pieces NOTESĢ 16-oz Rib eye steaks (1 or 2 bone-in or boneless steaks), 1-1/2 inchs thick, at room temperature Spoon sauce over cooked steaks and serve immediately.ĭoneness is an issue of personal preference. Add fresh thyme, season with salt and pepper to taste. Remove from heat, whisk in butter until melted and sauce is thickened, smooth, and glossy. It should be thick enough to coat back of a regular spoon. Reduce heat to medium, add balsamic vinegar, Dijon mjustard, and cook until reaching sauce consistency you desire. Using a wooden spoon or spatula, stir mixture, scraping to loosen any flavorful browned bits stuck to pan and incorporate them into sauce.

Raise heat to high, add wine, stock, and bring to a boil. Add shallots to pan and cook over low heat, stirring frequently until shallots are translucent. Serve as individual steak(s) or slice just before serving on warmed plate(s).Īfter pan-searing, remove meat from pan leaving fond (brown bits in pan leftover from cooking) and residual fat that it was cooked in. Tent steak(s) loosely with foil and let rest for about 5 minutes to allow the meat juices to redistribute and settle before serving. (rare is soft to the touch medium-rare yields gently to the touch medium yields only slightly to the touch and is beginning to firm up medium-well is firm to the touch). Double check doneness by thermometer (rare - 130 to 140 degrees F medium-rare - 140 to 150 degrees F medium - 150 to 160 degrees F medium-well - 160 to 170 degrees F), or by touch. When steak(s) is done to your liking, transfer to a plate(s). Remember that meat will continue to cook from residual heat when removed from oven, so remove steak(s) from oven when slightly less done than you wish. Cook for about 2-3 minutes on each each side for a medium-rare steak(s), or about 3-4 minutes on each side for a medium steak(s). Quickly remove skillet(s) from stove top and place back into oven, and cook until done to your preference. Flip with tongs and sear second side for another 1-2 minute without moving, or until both sides are well browned and a nice crust has formed. Sear steak(s) for about 1-2 minute without moving. Immediately place steak(s) in middle of hot, dry skillet(s). When oven has reached temperature (about 15-20 minutes), remove skillet(s) from oven (do not turn oven off) and quickly transfer to stove top burner(s) over high heat (be careful-skillet and handle will be extremely hot). Place a 10- to 12-inch cast iron skillet(s) on an oven rack adjusted to lower-middle position, and heat oven to 500 degrees F. Let stand at room temperature for at least 30 minutes, and up to an hour. Generously season both sides with kosher salt and freshly ground black pepper, to taste (rubbing seasonings into meat with your fingers). Drizzle with oil rub oil all over steak(s). Pat steak(s) dry with paper towels, and place in a shallow dish.

Pan searing ribeye steaks