Quote:
Originally posted by Tam
When I go into a place and order a steak, I tell them "Well done, burn it if you have to"..... gets me some funky ass looks, but I tried just saying very well and that wasn't cutting it......... if I see pink in that badboy, they are getting it back........... I want the fucking cow DEAD when they slap it on my plate. 
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Any quality steakhouse will refuse to overcook a steak. Try a good steak cooked Medium, Rare and you will never look back.
Pan Seared Rib Eye
Recipe courtesy Alton Brown
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. 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, dry 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.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Yield: 1 to 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy