Photographers Guide to the Great Smoky Mountains

Skillet Seared Rib Eye


  • 1 boneless rib eye steak (1-½ inch thick)
  • Canola oil
  • Kosher salt and ground black pepper (optional: lemon pepper)


  1. Bring the steak up to room temperature by letting it sit on the counter for 20 to 30 minutes.
  2. Coat the steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Optional: add lemon pepper as seasoning.
  3. Place 10-12 inch cast iron skillet in the oven and heat oven to 500 degrees. When oven reaches temperature, remove skillet and place on range over high heat (if using a flat-top glass-top stove, you can leave the skillet in the oven if you prefer).
  4. Immediately 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 skillet straight into the oven for 2 minutes (optionally, when using a flat-top glass-top stove, you can do this procedure in the oven without removing the cast iron skillet) . Flip the steak and cook for another 2  minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns, or use an instant read meat thermometer cooking to an internal temperature of 145º for medium-rare, 160º for medium, or 170º for well-done..)
  5. Remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes before serving.
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Rib Eye Steak
Nutrition Facts
Servings: 1
Amount per serving: 12 oz.
Calories: 810
Total Fat: 54 g
  Saturated Fat: 22 g
  Monounsaturated Fat: 0 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 3 g
Cholesterol: 205 mg
Sodium: 670 mg
Potassium: 0 mg
Total Carbohydrate: 4 g
  Dietary Fiber: 0 g
  Sugars: 0 g
Protein: 66 g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 0%
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