Pan-Seared Rib Eye Steak

I love steaks grilled outside over hardwood charcoal, but in the middle of winter, in rainy weather or simply when I want a change of taste, pan-searing is the indoor method that's become my hands-down favorite. Pan-searing is the restaurant technique of searing on the stove top, then finishing the dish in the oven. The same advantages of this approach which appeal to busy chefs are also important to home cooks--ease and predictability of results. Pan-searing produces a steak that has a brown, crispy surface with tender, juicy, and flavorful meat inside.

(4.8, 49) 90% would make again

3052 people marked it a Favorite, 1551 people marked it a Try

Yield: 2 Servings Ready in 45 minutes

Cuisine: American   Main Ingredient: Beef

Reviews

Add My Review
Dweng , 2 months ago

Excellent meal. Great method for cooking steaks indoors in the winter. Excellent crust on outside. I will cook the steaks a minute less on each side in the oven the next time-they were a bit to done for me.
Elvira1 , 3 months ago

Mothai , 4 months ago

Oh so good
trent_custard , 5 months ago

Awesome steaks!
Danseur , 1 years ago

Sauce was great
dmcmil4911 , 1 years ago

Perfection! My family loved it. Open the windows tends to get smoky. Came out perfect. Will cook it again.
spinchin , 1 years ago

came out amazing, i used garlic and season salt instead of what this says. and some shrimp pasta along side was perfect
chefPolardaddy , 2 years ago

Steaks turned out great. The sauce was delicious . My husband & I pay good $ at steak restaurants to get a steak w/ sauce like this. We can have it at home. Wonderful w/ grainy mustard too. Thanks for posting !
Hipmom3 , 2 years ago

terrymcguire , 2 years ago

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free