Rib-Eye Steak and Potatoes for Two Recipe (2024)

There is an essential ingredient missing from this recipe. A shower cap. Wrapped tightly around your smoke detector.

The reference in the article is to the importance of cast iron to achieving a good crust on both sides. You need only sear the steak on one side and turn it over (as the recipe instructs) before immediately putting the pan in a 450 oven to finish. The second side will sear perfectly in the oven because of the heat retention of the cast iron. If you seared both sides on the stove and then roasted for 8-10 minutes the bottom side would get over-cooked.Trust the recipe.

Two minutes on each side in a really hot cast iron skillet will produce a hard crust and not dry out the steak before putting it in the oven and cooking with indirect heat. I use 425 rather than 450 and it works perfectly. Easy to overlook if you leave it too long.

Recipe suggests that you only brown one side but introduction says both sides???

use a splatter screen and put a towel over the smoke detectori would also dry the steak with a paper towel pressed on the steak before putting it in the pan. it'll remove any moisture drawn out by the salt and reduce spluttering.

A note about potatoes: steaming them yields more flavor than boiling.

This recipe, although really simple, delivers texture and flavor! Perfect when you're in the mood for beef.I used a copper pan with aluminum core and it worked very well. Important to get the pan very hot before adding meat. Forms a beautiful crust (don't use any oil!). Flip before putting in oven to form crust on other side.Took out at 112 degrees. After sitting for 10 minutes rose to 120, which is how I prefer ribeye.The garlic and rosemary beforehand makes a difference.

I put my cast iron skillet in the oven while the oven is preheating. I find this method cuts down drastically on the smoke.

get pan really hot and don't use any oil and it should not spatter

The solution for the messy cooktop is to get a splatter-screen for the top of the pan. It won't entirely solve the problem; maybe about 75-80% of it.Alas, there is no good solution for the crappy ventilation most in expensive cooktops have. Open all the windows and use a shower cap over the smoke detector. Dream of better days to come.

More and more people are writing about "Reverse Sear" for thick cuts of meat. Here's just one:http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-...I used to sear and finish in the oven, but have come around to the reverse sear method. I find that I get more consistent medium rare results with it. It works and works well.Googling "reverse sear" turns up a lot of good sites.

Definitely brown it on both sides. I’ve used this ,ethos for years. It makes a perfect steak every time!

Is an iron skillet essential?

Love this one. I have done it five times now and I simple cannot stress again and again just how very important it is that you choose a good cut with a wonderful layer of fat. Beautifully paired with the Jollof rice recipe available here in the app. I find that adding more rosemary than the recipe calls for truly enhances the meat with a sharper and vivid aroma that permeates while being roasted. Sensory allurement!

Yes lots of salt and pepper. I slice the garlic and put a sprig on the steak and let it rest at room temp for at least 30 minutes. Then I sear the bottom side leaving the garlic and rosemary on top. When the time comes to turn, off with the garlic and rosemary, on with a pat of butter and into the oven until finished to taste. My preference is medium rare -- hot pink, no red. PS and yes on the "protect your smoke detector". Mine is removed to a safe place.

This completely overcooked my steaks. I followed it precisely and there was no pink left in the middle. I didn’t even let them sit in the cast iron. Flavor was great but I’ll just pan fry next time.

Pair with asparagus if in seasonhttps://cooking.nytimes.com/recipes/1013972-roasted-asparagus?smid=ck-recipe-iOS-share

Is there no need for oil or butter?

1. Reverse sear. 15-day dry aged 2 inch thick bone in rib eye. Salt and dry brine for 6 hours. Cracked pepper before cooking. Cook in 250 oven to 115. Finish with smoking hot oil on the stove, ~1 min per side. Rest for 5 min, crunchy salt to finish. Stunningly good.2. Cook garlic in butter before adding potatoes, then zest and parsley. Zest adds a lot to this recipe.3. Recommend a sweeter vinaigrette (balsamic) for watercress. Cuts the bitterness.

The amount of smoke produced when the dry steak hit the hot cast iron was insane -- think coal burning locomotive. Within a minute the whole kitchen and half the house was filled with smoke. Flipped steak and put in oven after one minute to stop the smoke. The steak ended up tasting great. But the 15 minutes of opening windows in the dead of winter and frantically waving towels to get the smoke out of the house will make this a never again recipe.

The flavor was great but I think the times in the recipe are too long. My steaks ended up well done. I’ll use this recipe again but will be cutting a few minutes off the oven time. Also, prepped for all the smoke with open windows and my overhead microwave vent and it was totally fine. Granted, my cast iron is in great shape and I didn’t put any oil down before searing the first side of the steak.

Turned out Excellent! I followed the recipe to the letter. I had no problems with excessive smoke. Cooked to Medium; great crust was formed.

A middle of summer dinner-off the charts delicious complete with arugula salad and small potatoes. Our ribeye was smaller so adjusted time a bit. It came out closer to medium, and was delicious. A well deserved midweek dinner. Great recipe- would work for company if doubled.

My smoke detector went off four times.

Have made three times in the past few months... So easy, so good!!!

Cook in oven for less time - 5 min?

I feel like I need to cook this at least six minutes, even for medium rare. And I have a pretty good stove with high heating capabilities. Should I be cooking it at the highest heat possible? Thanks. And it is delicious.

Didn’t make the potatoes but the steak was great!! Left in the oven for 15 then put back on the stove for a bit more

I don’t know why people complain about this recipe smoking. I used a well seasoned cast iron pan with no oil and it worked perfectly. Added some blue cheese butter after the flip and before popping it in the oven. Perfection. The potatoes were stellar as written. Served with roasted asparagus.

Fantastic! I put it in the oven at 375 and it was perfect (I already had a potato baking). I seared it very briefly (1-2 minutes) on the bottom before putting it into the oven. A winner.