I made a lovely little steak dinner for Shannon and myself this evening.
I started with a nicely marbled Ribeye I picked up from Sobey’s on my way home from work. I lightly lubed it up with canola oil and then liberally applied kosher salt and finely ground fresh black pepper.
While I was doing this, my large cast iron skillet was heating up to sun like temperatures (also known as 500F) in the oven. Once it reached heat I put it over high flame on my largest burner to get it as hot as possible.
The steak was seared on each side for 1 minute then fired into the oven for 3 minutes on each side to hit a nice medium rare (my steak was still a bit chilly from the fridge if I had let it actually hit room temp it would have probably been more like 2 minutes a side for medium rare).
To serve alongside I cooked up some frozen corn, and balsamic glazed fried mushrooms. To finish off the steaks they were topped with a healthy dose of English Stilton.
Final results are presented below.