1 boneless rib eye steak, per person
Vegetable oil, to coat
Worcestershire Sauce (optional)
Ground black pepper
1 T butter
Place a grill/griddle pan in the oven
and heat the oven to 500 degrees F.
Bring the steak to room temperature in a plastic bag.
I went ahead and added my seasoning,
oil and Worcestershire sauce to the bag
and let it sit until room temp.
I didn’t get a picture of this step… it moved to quickly!
But this is the best way to clean the pan after searing…
just add some water to the hot pan and place it back on the stove.
Use a wooden spoon to loosen bits from the bottom.
While the oven reaches temperature, place a skillet on the stove over high heat. Coat the steak lightly with oil and Worcestershire (if desired) and sprinkle both sides with a generous pinch of salt. Grind on black pepper and sprinkle lightly with garlic powder.
When the skillet is very hot, place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the steak straight into the oven on the grill pan for 2 minutes.
Flip the steak, place a dab of butter on top,
and cook for another 2 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 pan, cover loosely with foil
and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Serve with a nice tossed vegetable salad
and maybe a baked potato or steak fries.