Mike CernovichVerified account

Taking a step away from border talk a minute... now, great technique @BuckSexton but I sear for 7 minutes on each side then put it in the oven at 375 for 6 minutes. Keeps it a bit medium rare.

Its a very good way but I have noticed little difference if you do the traditional sear and broiler finish. 2 mins sear each side in completely dry hot as possible cast iron skillet, then under a high broiler for 8-9 minutes depending on thickness.

Bring the cast iron pan to 450 in the oven then sear on med hi heat. Careful of the handle. It will be scorching hot.

Meat will be tough with liquid.Coat melted ghee all over rib-eye. Heat skillet on medium high setting. When hot add steak, do not disturb. Cook 2 min, turn with tongs. Cook 2 min, turn. Season. Place in 415F oven 3-4 min.Take out, cover loosely with foil for 6 min. Perfection.

More *sizzle* than Trump’s address

I loved the reverse sear... and then I bought a sous vide. Never turned back

This made me want a tomahawk steak at home so bad!!!

Omg that looks amazing

Stay away from that stuff. It clogs your coronary arteries.

Wrought iron pan. It's the Only way!!! Just learned this about a year ago after decades of overpaying for mediocre restaurant steaks. Yay us!!!

So how long in the pan for MR ?

Hahahahahhahaaahahahahahahaa

You got it! Yummmmm

I can smell it now