We used to grill steaks just about every Friday back when we lived around the corner from Southern Meat Market in Memphis. They’d cut us rib-eyes to order, and we’d grill them on a hibachi out on our front porch. Ahhhh….those were fun times. I got this recipe from Alton Brown.
Can’t wait to try it.
Place cast iron skillet in oven and bring oven to 500 degrees F.
Allow ribeye (1 1/2″ thick) to come to room temperature. Sprinkle generously with salt on both sides. Add fresh cracked pepper.
Remove skillet from oven and heat on high heat for 5 minutes. Lightly oil steak on both sides; then place steak in center of skillet. Allow to sear for 30 seconds; then turn. Sear another 30 seconds.
Place skillet in oven for 2 minutes; turn steak and cook in oven another 2 minutes. Remove from pan and place stead on inverted plate to allow juices to drain away. Cover loosely with foil tent and allow to stand 3 minutes before serving.