Not wanting to fire up the BBQ grill, I searched for a more indoor-friendly way to cook steak. Finally, settled on Alton Brown's Pan-Seared Rib-Eye recipe... except, we don't have a cast-iron skillet at home. So we improvised a little. Started the steak on the stovetop over high heat in a heavy frypan (happened to be non-stick), then transferred the steak to the oven to broil for a few minutes on each side. Nervously, I checked the steak for doneness. Eureka! Perfectly medium done.
We paired the steak with baked Hasselback potatoes. Recipe and picture can be found here. Check it out! What a fancy and more eye-pleasing way to serve potatoes!
A few more details on the steak:
-Let the steak come to room temperature a few hours before cooking.
-A simple seasoning of olive oil and salt and pepper turns out great. We had some steak seasoning at home and used that today.
-Our steak was about 3/4 inch thick. On the dry skillet on high heat, we seared the steak for 30 seconds on each side. Then we transferred the steak to a hot ovenproof pan in a preheated oven on broil. We broiled the steak for 3 minutes, flipped the steak, and another 3 minutes. Then remove the steak from the oven and pan, and rest the steak for about 5 minutes prior to serving. This resulted in a medium-done steak.
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