The beautiful thing about this recipe is its simplicity. When starting with a quality cut of meat, you need to add very little in the way of embellishments to get amazing results.
The tools you use to prepare this recipe are very important, however. First, you will need a large well-seasoned cast iron skillet to achieve the seared crust. Also, be sure to use tongs, rather than a fork, when turning the steak. If you pierce the meat, you will lose all those delicious juices.
Finally, be prepared for some smoking to occur, so have your exhaust fan on high when you get started. Fortunately, the smoke is short lived and the end result is so worth it.
1 rib eye steak
2 tablespoons canola oil
salt and pepper, to taste
Remove steak from refrigerator one hour before cooking. With a pastry brush, coat both sides with oil, then season generously with salt and pepper. Allow steak to come to room temperature.
In the meantime, place a cast iron skillet in the oven and preheat to 500˚. Once pre-heated, carefully remove the hot skillet and place it on cooktop over high heat.
Place steak into dry skillet and flash sear for 30 to 45 seconds. Turn and repeat on the remaining side.
Place skillet back into the 500˚ oven and cook for 2 minutes, then turn and cook for 2 more minutes. (This will result in medium-rare steak. Cook more or less depending on your preference).
Remove from oven and transfer steak to cutting board and tent loosely with aluminum foil. Allow to rest for up to 5 minutes before serving.