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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (4g) Recipe makes 2 servings The following items or measurements are not included below: 1 boneless rib-eye steaks |
||
| Calories 25 | ||
| Calories from Fat 21 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 218mg | 9% | |
| Potassium 37mg | 1% | |
| Total Carbohydrate 1.3g | 0% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.1g | ||
| Protein 0.3g | 0% | |
Pan-Seared Rib Eye Steak With Smoked Paprika Rub
SERVES 2 -3
Ingredients
- 1 boneless rib-eye steak (1 1/2-inch thick)
- 1 teaspoon smoked sweet paprika
- 1/4 teaspoon kosher salt (if using kosher meat) or 1/2 teaspoon kosher salt (if you're using non-kosher meat)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon olive oil
Directions
1
Bring the steak to room temperature.2
Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.3
Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.4
Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.5
Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.6
Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kosher
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef #1272790
On May 19, 2009
Loved it the first time!! Added a 1/4 tsp of ground fennel...superb and so easy. p.s might want to open a window or two but well worth it!
From: mmsbin
On Jan 31, 2009
Wow!! I don't think I will ever go out to eat for a steak dinner again!!! Really good!!! I used a fillet of sirloin instead of rib eye. Had a really good flavor, juicy, and tender!! And cooking it was so easy!
From: Caretta
On Jan 20, 2007
This was so easy and delicious. I served it with a baked sweet potato and a spinach salad. I used 1 1/2 inch thick tenderloin and I didn't have the right kind of Paprika, so I used Chipotle Chili pepper. As I said, this was outstanding and I so quick and easy.
From: go4ags
On Nov 30, 2008
This recipe is unbelievably simple, and the steak came out fantastic! I opted for a little different spice set-up: fresh ground pepper, kosher salt (a MUST with steak), coriander, ground garlic, cumin, but regardless of what you like, the searing will create that excellent crust of flavor. 
Very good instructions on how to pan sear it like a pro. I found this much easier and more flavorful than grilling. Also, as of yet, I do not have a good cast iron skillet, but my regular old no-stick skillet did just fine. Bravo!
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