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The Palm Restaurant Rib Eye Steak


RIB EYE
The Palm Restaurant Recipe

2 (16 oz.) bone in rib eye steaks, about 1 1/4 inches thick, patted dry with paper towels
1 tablespoon olive oil
fine sea salt and freshly ground black pepper

Rub the steaks with olive oil and let stand at room temperature, uncovered, for 1 to 1 1/2  hours. Place a very large, oven proof saute pan, preferably heavy cast aluminum with a stainless steel interior, over high heat. Sprinkle one side of each steak with a little salt and pepper. When the pan is very hot, after about 3 minutes, place the steaks in the pan with tongs, seasoned side down, without touching. Do not move or press down on them( this makes it important to get the placement in the pan right the first time once they're in you're not moving them until you're ready to turn.) after 2 1/2 minutes, season the top of the steaks with salt and pepper and gently turn the steaks. Cook for 2 1/2 minutes more. Transfer the steaks to a rack set over a plate, and let stand at room temperature for at least 30 and up to 60 minutes.

30 minutes before you plan to finish the steaks, preheat the oven to 425 degrees. Return steaks to the same pan and which they were seared, is finished cooking in the oven for 12 minutes for a warm red center (medium rare), or 16 minutes for a pink center (medium). Cooking to the well done stage is not recommended. Let it rest for 10 minutes on a rack, uncovered and away from any drafts, and serve on hot plates.

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