Seared Rib Steak

By Melissa Clark

Seared Rib Steak
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(190)
Comments
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A bone-in rib steak, 1 ¼ to 1 ½ inches thick, will feed two. Scaling up is easy; just buy a thicker steak. A two-inch slab serves three to four, and it requires only a few extra minutes in the oven. Then add steaks as needed, bearing in mind that each one should cook in its own skillet.

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Ingredients

Yield:2 servings
  • 1bone-in rib steak, 1½ inches thick
  • 1garlic clove, halved
  • Coarse kosher salt
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

597 calories; 48 grams fat; 21 grams saturated fat; 3 grams trans fat; 23 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 41 grams protein; 535 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. Meanwhile, heat your broiler.

  2. Step 2

    Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.

  3. Step 3

    Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for rare. Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.

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Ratings

4 out of 5
190 user ratings
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Comments

LSR

So you don't have to flip the steak?

Mark

I think simply cooking steak in very hot pan on stove works better. Can't monitor done-ness in broiler, and for me the pan side (bottom) of the steak came out more seared than broiler side. Flipping meat in pan on stove allows even searing. Maybe it comes down to whether you'd rather clean the oven or the stovetop, but in either case be sure your ventilation system can handle the smoke.

jeanaiko

Beef is much better salted 24 hrs in advance, regardless of cut or cooking method.

Adam

Extremely rare. I decided to put it back in for another 2 minutes and let it rest two minutes in the pan after the oven. That seemed to be a good temp. It turned out gamey and chewy for me but that could have been because of my cut.

Ciara Tiara

That insatiable 'taste for steak tartar' part of this kitchen chef almost disallows the transfer of this beautiful piece of meat to the broiler. For 7 minutes? Perhaps 2'30"-3' --at the very most most for blue to rare. This rib steak cost over $20 and certainly won't be served "medium". There will be blood!

Han

Perfect. Put your oven rack on the top notch closest to the broiler... let it go 5 mins... pull it out and put half a stick of butter in to baste with garlic and thyme. Best dinner of the month easily.

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