Pan broiled rib-eye steaks

Forget the grill and the charcoal and cook your steaks indoors. I promise you will love the results if you try this cooking method.

I buy rib-eye steaks at the grocery store--the kind that come 3 to a package and are 1/2" to 3/4" thick. I bring them home and generously sprinkle McCormick Grill Mates Mesquite Seasoning generously on each side. Do not rinse the steaks. The technique for grilling is dry steaks + dry rub. I double wrap each steak in Saran Wrap and place in freezer. I live alone so this is perfect to just take out one steak and put in fridge to thaw the day before cooking.

I have one of those plunger-type meat tenderizers that pound and pierce at the same time. Take the steak out of the fridge and bring to room temp and then pound/pierce it before placing in the pan. I cook this steak in a large non-stick skillet. While tenderizing I cut off some of the excess fat and place in skillet while it preheats (medium high all the way). When the fat begins to brown I move it around the skillet to lubricate the surface and then add the steak. I time how long it takes for the blood to start oozing out (about 3-4 minutes), then I turn the steak and cook it for an equal amount of time on the other side. This is for medium/medium rare. If you like yours a little more done, add about 30 seconds after the blood starts oozing.

NOTE: Do not add salt--there's plenty in the McCormick seasoning. Do not add anything wet--like Worcestershire Sauce--unless it's after the steak is cooked. Do try this method without adding anything. It's great!

The tenderizing is not essential, but I think the pounding is important because it makes the steaks a little thinner and gives a greater surface/interior ratio--and most of the flavor is in the surface. The piercing helps tenderize naturally without adding a commercial preparation.

I have this with just a salad and bread or maybe some fresh green beans. There is so much flavor in this steak that I do not miss the potato.

--Pen