* 1 boneless rib eye steak, 1 1/2-inch thick
* Canola oil to coat
* Kosher salt and ground black pepper
* Melted butter
Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.). Brush with melted butter.
Good Day Cooking - June 28, 2010