Trudy's Rib-Eye in the Pan Recipe

Trudy's Rib-Eye in the Pan Recipe
Staff Writer
Rib Eye
Nina Gallant
Rib Eye

This recipe for Trudy's Rib-Eye in the Pan is adapted from Koehler's Madison Avenue Cookbook. The original calls for a sirloin or a porterhouse, but a rib-eye will also do the trick.

Click here to see A 'Mad Men'-Inspired Meal.

1
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

  • One ¾-pound, 1 ¼-inch thick steak (such as rib-eye, porterhouse, or sirloin), at room temperature
  • Canola oil, for brushing the steak
  • Freshly ground black pepper, to taste
  • 1  ounce  cognac
  • 2  tablespoons  butter

Directions

Preheat the oven to 500 degrees.

Place a cast-iron skillet in the oven. Coat the steak lightly with oil. Spread ground pepper on a plate. Press the steak onto the pepper, and then lift it up and press the same side down again several times, until the steak is covered with all the pepper it will hold. Turn the steak and press pepper firmly into the meat with the heel of your hand. Apply pepper the same way on the other side.

Remove the skillet from the oven and place on the stove over high heat. Place the steak in the middle of the skillet and cook for 30 seconds without moving. Turn and cook for another 30 seconds, and then place the skillet in the oven for 2 minutes. Flip the steak and cook for another 2 minutes (3 minutes per side for medium).

Remove the steak from the pan. Cover with foil and allow to rest for 2 minutes. While the steak is resting, pour the cognac into the pan. Stir into the juices in the pan. Add the butter and stir. Pour the sauce over the steak and serve.

Nutritional Facts

Total Fat
7g
10%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Calcium, Ca
11mg
1%
Fiber, total dietary
1g
4%
Iron, Fe
1mg
6%
Niacin
1mg
7%
Sodium, Na
121mg
8%
Water
2g
0%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.