Categories: Steak

Ingredients

• 1 dry-aged bone-in rib eye steak, at room temp
• Kosher salt
• 2 tbsp. olive oil
• Black pepper

Directions

1. Preheat the oven to 375. Set a wire rack inside a rimmed baking sheet.

2. Heat a cast-iron skillet that’s just large enough to handle the steak over high for about 3 minutes. Pat the steak dry with paper towels, then season liberally on both sides with kosher salt.

3. Add the oil to the pan. Swirl the pan to coat the bottom, then add the steak. Immediately turn the heat down to medium-high. Cook the steak for about 1 minute, 30 seconds. Using tongs, flip the steak. Cook for another 1 minute, 30 seconds or so, then flip again. Continue like this, flipping the steak every minute, until almost cooked through, 5-8 minutes total.

4. Transfer the skillet to the oven and roast the steak for 2 minutes. Flip the steak and roast until cooked to your liking, another minute or two. As the steak rests, the temp will raise to medium-rare.

5. Transfer the steak to the wire rack. Let the steak rest for at least half the amount of cooking time, flipping it once while it rests.

6. Cut the steak against the grain into 1/2-inch thick slices. Arrange on a platter. Drizzle with any juices from the baking sheet. Season with a few cracks of pepper and serve right away.

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