Skillet Rib Steak
Find this recipe and more from Steven Raichlen in Man Made Meals
1 bone-in rib steak or ribeye (1½ to 2 inches thick and 1½ to 2 pounds)
1 head garlic, cut in half crosswise
1 to 1½ teaspoons each course salt and cracked black peppercorns
2 large sprigs fresh rosemary, or 2 bay leaves
1. Preheat the oven to 400°F.
2. Drizzle most of the olive oil over the steak on oh sides, rubbing it over the meat with your fingertips. Drizzle the remaining oil over the cut sides of the garlic halves.
3. Very generously season the steak on both sides with salt and pepper. Rub or season the cut sides of garlic halves, too.
4. Heat a cast-iron or other ovenproof skillet over medium-high heat for 1 to 2 minutes. To check the temperature, sprinkle a few drops of water in the skillet. They should dance and evaporate in about 3 seconds.
5. Add the steak and cook it until the bottom is darkly browned, 3 to 5 minutes. Turn the steak over and brown the second side the same way.
6. Turn the garlic in a skillet so it is cut sides up. Place the rosemary sprigs or bay leaves on the steak. Place the skillet with the steak in the oven. Cook the steak until it s done to taste, about 20 minutes for medium-rare. To test for doneness use the poke test or insert an instant-read thermometer through the side of the steak into the center (do not let the thermometer probe touch the bone). The thermometer should read 135°F for medium-rare.
7. Transfer the skillet with the steak to the stove-top or a trivet and let the steak rest in the skillet for 3 to 5 minutes. Present the steak in the skillet–it’s impressive–then transfer it to a cutting board. Remove and discard the rosemary sprigs or bay leaves. Cut the meat off the bone, cutting the meat into ½-inch-thick slices. Return the slices to the skillet with the bone. Serve the steak with the roasted garlic on the side. To eat the roasted garlic, squeeze the cloves out of their skins and onto the steak slices.