Imen This perfectly seared, juicy Alton Brown Steak Recipe is made with thick-cut boneless rib-eye steaks, canola oil, kosher salt, and freshly ground black pepper. It delivers a steakhouse-quality meal with a deeply caramelized crust and tender, flavorful center. The total time is about 1 hour and 20 minutes, and it serves 2 to 4 people. This dish pairs wonderfully with garlic mashed potatoes, creamed spinach, or a bold red wine.
Alton Brown Steak Recipe Ingredients
- 2 (1 1/2-inch-thick) boneless rib-eye steaks, about 15 ounces each
- 1 teaspoon canola oil, to coat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
How To Make Alton Brown Steak Recipe
- Bring steaks to room temp: Let the rib-eyes sit out for 1 hour so they cook evenly.
- Preheat skillet and oven: Place a cast-iron skillet in the oven and heat to 500ºF.
- Heat the skillet on stovetop: Once the oven hits temperature, move the skillet to the stovetop over high heat for 5 minutes.
- Season the steaks: Lightly coat each steak with canola oil. Generously season both sides with salt and freshly ground pepper.
- Sear the steaks: Place the steaks in the hot dry skillet. Sear for 30 seconds without moving, flip, and sear another 30 seconds.
- Finish in the oven: Transfer the skillet to the oven and cook for 2 minutes. Flip the steaks and cook 2 more minutes for medium-rare (130–140°F). Add 1 extra minute per side for medium.
- Rest the steaks: Remove from the skillet, cover loosely with foil, and let rest for 5 minutes. Slice and serve as desired.
Recipe Tips
- Let the steaks rest before cooking: Bringing them to room temperature ensures even cooking throughout.
- Use a cast-iron skillet: It retains heat better than other pans and creates a perfect crust.
- Don’t skip the rest period: Resting after cooking keeps the juices inside the steak.
- For medium steaks: Add 1 extra minute in the oven on each side for a warmer, pink center.
- Check with a thermometer: Aim for 130–140°F for medium-rare doneness.
What To Serve With Steak
This steak is excellent with hearty sides like roasted potatoes, sautéed mushrooms, or grilled asparagus. For a lighter touch, pair it with a fresh arugula salad or roasted Brussels sprouts. A bold red wine, such as Cabernet Sauvignon or Malbec, makes the perfect finishing touch.
How To Store Steak
Refrigerate: Store leftover steak in an airtight container in the fridge for up to 3 days.
Freeze: Wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge before reheating.
Steak Nutrition Facts
- Calories: 520
- Total Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 0g
- Sugar: 0g
- Protein: 48g
- Sodium: 400mg
FAQs
What’s the best pan for searing steak?
A cast-iron skillet is ideal—it heats evenly and can go straight from stovetop to oven.
How do I know when the steak is done?
Use an instant-read thermometer. For medium-rare, aim for 130–140°F. Add a minute or two for more doneness.
Can I use a different cut of steak?
Yes, this method also works well for New York strip or filet mignon, but cook times may vary.
Why rest the steak after cooking?
Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
Do I need to oil the skillet?
No. The oil on the steak is enough—starting with a dry, hot skillet gives you the best sear.
Try More Recipes:
Alton Brown Steak Recipe
Description
A restaurant-quality rib-eye steak cooked in a blazing hot skillet and finished in the oven for a perfect sear and juicy center.
Ingredients
Instructions
- Let steaks come to room temperature for 1 hour.
- Preheat oven to 500ºF with a cast-iron skillet inside.
- Move skillet to stovetop on high heat for 5 minutes.
- Oil and season steaks with salt and pepper.
- Sear steaks in skillet for 30 seconds per side.
- Transfer skillet to oven and cook for 2 minutes. Flip and cook 2 more minutes.
- Remove steaks and rest under foil for 5 minutes. Slice and serve.
