Alton Brown's 5-Star Pan-Seared Rib-Eye | Good Eats: Reloaded | Food Network

since we're going to be finishing our steak in a 500 degree oven there's no reason not to chuck this guy in and give him a head start it's cast iron it doesn't care here at good eats we don't like a lot of fancy flavors messing with our beef just a little ground pepper and a little kosher salt and don't worry the salt on the meat is not going to pull out all the juices ahead of time besides it's going to go straight into a hot pan we have plucked our pan from the 500 degree oven but it's still not hot enough so i'm going to put it over high heat and leave it there for at least another five minutes now this thing's a branding iron at this point okay so please handle it with a folded towel or a potholder or something or else you're going to end up in the burn ward now to the steak a little seasoning we're going to use a good bit of kosher salt believe me this isn't too much let it have some on both sides you really want it on there a couple of turns of black pepper and now we want to lube up the meat a little bit with some oil this is going to help the heat get into the nooks and crannies and give us that brown crust we're after it only takes a few drops then just kind of toss it around on the plate a bit just to give the meat a nice glisten there now into the pan now here's the point where you're going to have to trust me do not touch this for 30 seconds it's been 30 seconds so i'm going to go ahead and flip this over now see that brown crust that's what we're after so we're going to leave it for another 30 seconds now it's been another 30 seconds and we've got a really great crust on both sides but the inside of the meat is still not done so i'm going to move the whole thing into the oven right in the 500 degree oven now i'm gonna leave that in there for two minutes and then i'm gonna flip it and let it finish another two so four minutes is up and uh our steak is done that looks really great since we violated its cellular structure with several hundred degrees of heat there is going to be some juice loss what i like to do is to get that steak elevated and out of those juices so that the brown crust we've been working so hard to get won't dissolve i like to use a little plate can be a saucer whatever just scoot it right up under the meat so that those juices drain away now that steak supposed to rest not freeze to death so i like to take just a little bit of aluminum foil and lightly cover it now be patient leave it alone for three minutes and i promise you will be rewarded now this looks great now you can tell that this steak rested because the the juices are in the meat not all over the board and the plate [Music] you

Channel: Food Network

Views: 171,840

Keywords: alton, alton brown, beef, best, best eats, best restaurants, chef, cook, cooking, date night, dinner, dinner ideas, directions, easy, easy recipe, easy recipes, eat, fn, food, food network, food network recipes, food trends, good eats, how to cook steak, how to make, how-to, ingredients, new food, pan-seared, panfood network, perfect, quick, recipe, recipes, reverse-sear, rib-eye, rib-eye recipe, ribeye, show, simple, steak, steak recipes, travel food, trendy food, tutorial, tv, world food

Id: mLi3G7RSUS0

Length: 2min 54sec (174 seconds)

Published: Sat Aug 08 2020