Trudy's Rib-Eye in the Pan Recipe
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.
- 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
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.