Steakhouse Style Prime Steak

I was at Costco a few days ago and saw a package of four one-pound U.S.D.A. Prime boneless rib eye steaks for $8.99 per pound. Since all I had ever purchased before were U.S.D.A. Choice I was curious to see if I could tell a difference. The verdict by both my wife and me is that, outside of a restaurant, we had never had a steak as good as the Prime. The reason is that the marbling in the steak bastes the inside as you cook it keeping it moist and flavorful. The result is a steak that literally melts in your mouth.

This cooking method is similar to ones the used in the best steakhouses (Ruth’s Chris, for example, sears it steaks at 1,800°. It is a technique from Alton Brown’s Good Eats (as so many of my recipes are).


  1. Do not use anything but a cast iron skillet. In particular, never heat a Teflon coated skillet in the oven.
  2. In researching this article I saw that you can get an even better price by ordering your steaks from Costco online (so long as you have room in your freezer / refrigerator for a dozen steaks).

Makes as many steaks as you can fit in a cast iron skillet (I use a 12″ skillet and can fit two).


  • Boneless rib eye steak(s), at least 1 inch thick
  • Olive oil
  • Salt
  • Pepper


  1. Remove steak from refrigerator 30 minutes before cooking begins.
  2. Rub steak with olive oil and season with salt and pepper.
  3. Put empty cast iron skillet in oven and preheat to 500°.
  4. When oven reaches 500° remove cast iron skillet and place on cooktop over high heat.
  5. Place steak(s) in cast iron skillet. After 30 seconds, use tongs to flip the steak over (do not move the steak before the 30 seconds are up). After another thirty seconds put the skillet and steak back into the 500° oven.
  6. After two minutes turn the steak over and cook for another two minutes. The times are for medium rare; for medium, cook for three minutes on each side.
  7. Remove from skillet and let stand for two minutes. Slice and serve.

2 responses to “Steakhouse Style Prime Steak

  1. Pingback: Red Wine and Mushroom Sauce « Anyone Can Cook!

  2. Barry, Very glad you told us where you had gone. I miss your recipes. The Dark Chocolate Sorbet is still a huge favorite.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s