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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%
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Pan-Seared Rib Eye Steak With Smoked Paprika Rub

Recipe #204629 | 10 min | 5 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Jan 10, 2007

I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

SERVES 2 -3 (change servings and units)

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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Featured Reviews for This Recipe

From: Celiac Cafe

On Oct 12, 2009

thanks sooooo much for posting this! I never would have thought to go looking for a how-to of his method of pan-searing (even after seeing it on t.v.). We had this for dinner tonight, replacing the salt with soy sauce, adding minced garlic and some dried herbs. I also deglazed the pan with about a tablespoon of butter and some white wine to make a reduction sauce. Served the steaks with sauteed zucchini w/ caramelized onions and baked sweet potato. YUM!

0 people found this review helpful

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From: Dr. Jenny

On Aug 5, 2009

I have to tell you how empowered I felt making this steak! Usually, I leave grilling and steak preparation up to DH, but last night he got home very late from work. I made this recipe, which was very easy and low stress for me, and the result was a delicious, tender and juicy steak. In fact, usually we have to open quite a few windows when DH pan sears steak, but I had no problems with this recipe. I already copied this down for my keeper file and will make it again when I'm in charge of the steak. Thanks so much for posting!

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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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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.

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