Pepper Rib Eye Steak

Flavorful and juicy, rib eye needs no more than a hint of garlic and fresh ground pepper.

Ingredients

Yield: 4 Servings

1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, sliced in half lengthwise
2 (8-ounce) rib eye steaks, trimmed and cut in half crosswise

Method

Place a cast iron skillet that is large enough to fit both steaks in the oven and heat oven to 500 degrees. Bring steaks to room temperature.

When oven reaches temperature, remove pan and place on cooktop over high heat. On a large dinner plate combine the salt and pepper. Rub the steaks on both sides with the garlic clove, then dip in the salt and pepper to coat evenly on both sides. Place steaks in the hot pan. Cook 30 seconds then turn with tongs and cook another 30 seconds.

Return the pan to the oven for 2 minutes. Flip steak and cook for another 2 minutes for medium rare or 2 1/2 minutes on each side for medium.

Remove steak from pan, cover loosely with foil, and rest for 5 minutes before slicing into thin slices. Pour any accumulated juices over the steak.

Serving Suggestion

Serve with sauteed spinach and a baked potato. Pair with the Père et Fils Syrah-Grenache.

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 5 minutes