A simple yet flavorful recipe for perfectly seared rib-eye steaks, seasoned with a blend of spices and cooked to perfection.
Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
Allowing the steaks to come to room temperature ensures even cooking.
Season both sides of the steaks generously with cracked black pepper, garlic powder, kosher salt, and smoked paprika.
Press the seasoning into the meat to help it adhere better.
Preheat a cast-iron skillet over high heat until very hot.
A properly preheated skillet ensures a good sear.
Place the steaks in the skillet and cook for 3 minutes without moving them.
Resist the urge to move the steaks to achieve a perfect crust.
Flip the steaks and cook for another 3 minutes for medium-rare.
Use a meat thermometer to check the internal temperature if unsure.
Remove the steaks from the skillet and let them rest on a plate covered with foil for 5 minutes.
Resting allows the juices to redistribute, making the steak juicier.
Slice the steaks against the grain and serve immediately.
Slicing against the grain ensures tenderness.
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