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Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.

Source: Mad Hungry, February 2011



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How would you rate this recipe?
  • MS11095725
    6 JUN, 2017
    How far away from the broiler do I cook the steak?
  • maxinemariemitc
    29 JUN, 2011
    I tried this for the first time with a very thick ribeye steak (over 2 inches thick). It turned out perfectly! I kept it in the oven on broil for 9 minutes as it was so thick, but after letting it rest for about 3 minutes or so, it was perfectly medium rare. My husband was amazed and said it was just like a steak from a very expensive steak house! I loved it as previously, I'd grill it on top of my gas stove and it always made a big mess. Didn't make the sauce. Didn't need it.
  • Candeeland
    14 FEB, 2011
    This was delicious! The pan sauce was very good too! Tasted like a steakhouse restaurant. I did it a little differently as I don't own a cast iron skillet so I used my stainless steel frying pan (that's oven-safe) on the stove first (smoking hot to sear the meat on both sides) and then put them in a 450-degree oven for six minutes or so (I like medium/medium well beef). Worked perfectly.

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