Pan-seared rib-eye steak from Good Eats: The Early Years by Alton Brown

  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cognac pan sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adrienneyoung on November 05, 2013

    Still a favorite. Flawless with the right piece of ribeye...

  • adrienneyoung on March 11, 2013

    This was fabulous way to cook a really good ribeye: crusty on the outside, a perfect 135F inside. But the smoke was really spectacular. Even my laundry room now smells of steak and smoke! Is it worth the smoky socks and undies? Absolutely!!! A keeper.

  • fprincess on November 05, 2010

    The famous cooking technique using a cast iron skillet. Perfection. Typically I do this 100% in the oven (never understood why the fist couple of minutes should be done on the stove). All the key steps are here - the dry pan, resting period, etc.

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