Full-service restaurants prepare rib-eyes by searing them in an oven-safe pan on the stove and finishing them in an oven. This method gives the cook the most control over the final temperature of the steak. Steakhouses prepare rib-eyes by first searing them on a flattop grill and finishing them on a broiler, a type of indoor gas grill, or cooking them from start to finish on the flattop. You can recreate the effects of a commercial flattop using an electric griddle or a large, heavy-bottomed frying pan. The closest you can get to broiling is by searing the rib-eyes, then finishing them on a barbecue grill.
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Heat the oven to 425 degrees Fahrenheit. Add a couple of tablespoons of vegetable oil to an oven-safe frying pan.
Heat the oil on medium-high heat until it starts to smoke, or for about 4 minutes. Season the rib-eye to taste with kosher salt and freshly ground black pepper.
Lay the rib-eye in the pan and sear it for about 3 minutes on each side, or until it develops a rich golden-brown color. Transfer the pan to the oven.
Roast the ribeye for 3 minutes for medium-rare (between 125 and 130 degrees Fahrenheit) and 6 minutes for medium (between 130 and 135 degrees F). Add another 3 minutes of cooking time for medium-well (140 to 145 degrees F).
Take the pan out of the oven. Transfer the steak to a plate and cover it with aluminum foil. Let the rib-eye stand for 4 to 5 minutes before serving it. Some restaurants brush the top of the steak with butter or olive oil before it leaves the kitchen.
Heat a couple of tablespoons of olive oil or 1 tablespoon each of butter and oil in a heavy-bottomed frying pan. Add the rib-eye to the pan when you see wisps of smoke coming from the oil.
Cook the rib-eye for 3 to 4 minutes for medium-rare, turning frequently. Cook the rib-eye for 6 minutes for medium and 8 to 10 minutes for medium-well and well-done.
Cover the steak with foil and let it rest for a few minutes before serving it.
Set up the grill to cook with medium-high heat. Add a couple of tablespoons of vegetable oil to a stainless-steel or cast-iron frying pan and set it on the grill.
Let the pan heat on the grill until the oil starts to smoke, or for about 4 to 5 minutes. Lay the rib-eye in the pan.
Sear the rib-eye until golden brown on both sides, about 6 minutes total cooking time. After searing, take the rib-eye out of the pan and lay it on the grill. Move the hot pan to a heat-resistant table or an area where it won't cause damage.
Grill the steak for 4 minutes for medium-rare, 5 minutes for medium, and 7 minutes for medium-well and well-done. Flip the steak frequently. Keep a water bottle close by to snuff out any flames from the dripping fat. Let the steak rest, covered with foil, for a few minutes before serving.