Pan Seared Rib Eye Recipe
By Ray Torres
Rib-eye steak is a boneless cut from the rib section. The term “eye” in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also known as a Delmonico steak after a chic New York restaurant, Delmonico’s, that popularized this luxury steak in Rib-eye steak is a boneless cut from the rib section. The term “eye” in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also known as a Delmonico steak after a chic New York restaurant, Delmonico’s, that popularized this luxury steak in the mid 1800s.

This Rib-eye recipe is delicious yet easy to prepared.

1 boneless rib eye steak

1 1/2-inch thick

Canola oil or PAM oil spray to coat

Salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 450 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat

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