I have always wanted a cast iron skillet and finally purchased one the other day. Here is one of the recipes I prepared.

Start with the ribeye cut at room temperature. Rub on olive oil, and plenty finely ground sea salt and ground black pepper.

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First, heat the dry cast iron skillet in the oven for 500 degrees. Once the oven reaches temperature, place on a high burner for 5 minutes. I use a super burner on my stove.

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Sear the ribeye for 30 seconds per side.

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Next, place the skillet with steak in the oven at 500 degrees for 6 minutes per side This will cook to medium. 3 to 4 minutes per side will be medium rare. The cut is about an inch and 3/4 thick.

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Let the steak rest for 3 to 4 minutes tented with aluminum foil.

I complemented the steak with southern style black eyed peas.

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Here is a link Alton Brown’s recipe:

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html