This recipe is in honor of my mom who probably expends more energy trying to find ways to save energy when preparing meals.

As she would say,

So here’s Mom’s new favorite recipe for steak. (And I can attest to how yummy it is!)

Note: This recipe’s steps move fast because they’re so brief (since the cooking temps are so high). So be prepared before even beginning (or at least during step 1 while things are heating up.)



  • 1 boneless rib-eye steak, 1½ inches thick

  • olive oil, to coat

  • kosher salt and ground black pepper


  1. Place a 10- to 12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. A few minutes before the next step, turn your stove burner up to high heat.

  2. When the oven reaches 500F, lower the oven to 350F (optionally leaving the oven door open to cool faster), remove the skillet and place on the range over high heat for 5 minutes. While you’re heating the skillet over the burner, coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

  3. Immediately place steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds.

  4. Put the pan straight into the 350F oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

  5. Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or sliced thin and fanned onto a plate.